1 ½ C warm water
1 T yeast
3 eggs, separated + 1 egg white
1 1/2 c milk
8 T butter melter
2 t oil
2 t vanilla
3 c whole wheat flour (freshly ground is best)
1/3 c sugar
1/4 t salt
Dissolve yeast in warm water with a pinch of sugar. Once yeast begins to foam, add the egg yolks, one of the egg whites and remaining ingredients. Stir to blend. Meanwhile, beat egg whites until stiff peaks form. Fold the egg whites into the batter. Let the batter stand for 1 hour (or more) stirring every 15 minutes. Waffles may be kept warm in a 200 degree oven, arranged on a cookie sheet. Serve with fresh fruit and whipped cream, if desired.
1 T yeast
3 eggs, separated + 1 egg white
1 1/2 c milk
8 T butter melter
2 t oil
2 t vanilla
3 c whole wheat flour (freshly ground is best)
1/3 c sugar
1/4 t salt
Dissolve yeast in warm water with a pinch of sugar. Once yeast begins to foam, add the egg yolks, one of the egg whites and remaining ingredients. Stir to blend. Meanwhile, beat egg whites until stiff peaks form. Fold the egg whites into the batter. Let the batter stand for 1 hour (or more) stirring every 15 minutes. Waffles may be kept warm in a 200 degree oven, arranged on a cookie sheet. Serve with fresh fruit and whipped cream, if desired.
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