World Class Waffles Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: All-purpose flour,
3 tbsp: Sugar,
1 package: Yeast, 2-1/2 or 3 teaspoons, depending on whose book you read
3/4 tsp: Salt,
2 cup: Warm milk, 105-110 degrees F
3 large: Eggs,
1/3 cup: Butter or margarine, melted
2 tsp: Vanilla,
Directions:
From Fleischmanns Yeast
In a large bowl, combine all ingredients in the order listed; mix just
until blended. Cover; let rise in warm, draft-free place until doubled,
about 1 hour. Or cover and refrigerate overnight if desired (thats the way
I always make them, then theyre ready the next morning for baking!). Stir
down batter; bake in hot waffle iron until steaming stops and waffles are
golden brown. Serve immediately with your favorite toppings.
Yields: About 8 waffles.
Fleischmanns Variations: 1. For feather-light waffles, separate eggs. Beat
yolks lightly with fork; add as directed for whole eggs. Cover and reserve
egg whites in refrigerator. Immediately before cooking waffles, beat egg
whites with electric mixer until stiff but not dry; fold gently into
batter. 2. For spiced waffles, stir in 1 teaspoon ground cinnamon or ground
cardamom or 1/2 teaspoon ground nutmeg.
My variations: 1. Add 1/2 cup ground almond meal or finely ground pecans
for nutty waffles; 2. Sprinkle mini chocolate chips or ground chocolate
chips (from the Parmesan grater that they use in the Italian restaurants)
into batter just before baking; 3. Bake them in a Belgian waffle maker, you
have deeper holes to fill up with goodies. Posted to TNT - Prodigys Recipe
Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 20,
1997
Source from luhu.jp
In a large bowl, combine all ingredients in the order listed; mix just
until blended. Cover; let rise in warm, draft-free place until doubled,
about 1 hour. Or cover and refrigerate overnight if desired (thats the way
I always make them, then theyre ready the next morning for baking!). Stir
down batter; bake in hot waffle iron until steaming stops and waffles are
golden brown. Serve immediately with your favorite toppings.
Yields: About 8 waffles.
Fleischmanns Variations: 1. For feather-light waffles, separate eggs. Beat
yolks lightly with fork; add as directed for whole eggs. Cover and reserve
egg whites in refrigerator. Immediately before cooking waffles, beat egg
whites with electric mixer until stiff but not dry; fold gently into
batter. 2. For spiced waffles, stir in 1 teaspoon ground cinnamon or ground
cardamom or 1/2 teaspoon ground nutmeg.
My variations: 1. Add 1/2 cup ground almond meal or finely ground pecans
for nutty waffles; 2. Sprinkle mini chocolate chips or ground chocolate
chips (from the Parmesan grater that they use in the Italian restaurants)
into batter just before baking; 3. Bake them in a Belgian waffle maker, you
have deeper holes to fill up with goodies. Posted to TNT - Prodigys Recipe
Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 20,
1997
Source from luhu.jp
Tags
None