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PECAN WAFFLES 2 c. presifted flour 2 tsp. baking soda 1/2 tsp. salt 2 egg yolks 1 1/4 c. milk 6 Tbsp. salad oil 2 egg whites 1/2 c. chopped pecans Preheat waffle iron. Sift flour with baking powder and salt and set aside. In medium bowl with rotary beater, beat egg yolks, milk and salad oil until well mixed. Gradually add flour mixture a little at a time, beating after each addition. Beat only until smooth. In a small bowl beat egg whites until stiff peaks form when beater is raised. With rubber scraper, gently fold egg whites into batter just until combined. Stir in pecans. For each waffle, pour about 1/2 cup batter into center of lower half of waffle iron, until it spreads 1-inch from the edge. Lower cover onto batter and cook as manufactur- er directs, or until waffle iron stops steaming. Do not raise cover during baking. Carefully loosen edge of waffle with fork and remove. Serve hot. Makes 4 large waffles. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |