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Recipe Name: Waffles (with Variations)(quick) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 5

1 3/4 Cup(s) Flour
1 Tablespoon(s) Baking Powder
1/4 Teaspoon(s) Salt
2 Egg yolks, beaten slightly
1 3/4 Cup(s) Milk
1/2 Cup(s) COOKING OIL
2 Egg whites, beaten fluffy
In a mixing bowl, combine flour, baking powder and salt. In another
bowlbeat egg yolks slightly. Add milk and oil and beat until mixed. Add
yolkmixture to flour mixture all at once. Stir just until combined. In
asmall bowl, beat egg whites until stiff peaks form. Gently fold
intoflour mixture. DO NOT OVER MIX! Pour 1/2 cup mixture into
preheatedwaffle maker and cook according to manufacturers instructions.
When donelift waffle out of maker with a fork. Makes 5 or 6 waffles.
EASYWAFFLES: Prepare as above but do not separate eggs. In a bowl beat
wholeeggs slightly. Beat in milk and oil. Add to flour mixture and
stirslightly. CHOCOLATE WAFFLES: Prepare as above, but reduce flour to
1 1/2cups and add 1/3 cup cocoa and 1/3 cup sugar to the flour mix. Add
1 tsvanilla to the egg mix. CINNAMON WAFFLES: Prepare as above but add
1/2ts cinnamon to the flour mixture. BUTTERMILK WAFFLES: Prepare as
abovebut subsitute 2 cups buttermilk for regular milk. NOTE: Bake for 2
1/2minutes in betty crocker waffle baker. There will still be a
littlesteam but the waffle will be done unless you prefer it to be very
crisp.Posted to MC-Recipe Digest V1 #378, by Gruenwald
<> onTue, 17 Dec 1996.

Nutrition (calculated from recipe ingredients)
Calories: 418
Calories From Fat: 227
Total Fat: 25.7g
Cholesterol: 78.9mg
Sodium: 453mg
Potassium: 174.2mg
Carbohydrates: 38.5g
Fiber: 1.2g
Sugar: 4.5g
Protein: 8.4g

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