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| RECIPES |
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CLASSIC WAFFLES |
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11/2 cups | 3 large eggs, separated | ||
1/2 cup cornstarch | 2 tbsp. granulated sugar | ||
2 tbsp. cornmeal (optional) | 13/4 cups milk | ||
1 tbsp. baking powder | 1/2 tsp. pure vanilla extract | ||
1 tsp. salt | 1/2 cup (1 stick) unsalted butter, melted | ||
In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder and salt to blend thoroughly; set aside. In mixer bowl, beat egg whites until soft peaks form. Add sugar; continue beating just until stiff peaks form; set aside.
Whisk together egg yolks, milk and vanilla. Using rubber spatula, stir milk mixture into flour mixture, blending just until dry ingredients are moistened. (There should still be small lumps; do not over mix). Stir in melted butter. Fold in beaten egg whites until combined. Pour batter onto hot, greased waffle maker and bake.
Makes about 51/2 cups batter
Waffle Tip: Cornstarch makes the waffles crisper. If you don’t have cornstarch, you could still make great waffles by omitting cornstarch and increasing flour to 2 cups. Bake as directed.
Toasted Pecan & Cranberry Waffles
Sprinkle chopped pecans onto bottom grid of hot, greased waffle maker. Pour batter over pecans. Sprinkle dried cranberries over batter.
Close waffle maker and bake as directed.
