Fruit or Nut Waffles (Breakfast, Brunch, or Dessert!) Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Breakfast and Brunch · Class Favorites · Cooking Club · Desserts

Fruit or Nut Waffles (Breakfast, Brunch, or Dessert!)

From Dorothy McNett's recipes at www.dorothymcnett.com. The first waffles supposedly happened in 13th century England when a crusader, with his coat of armor on, accidentally sat in some freshly baked oat cakes. He ate them anyway. The knight in shiny armor and his wife were so excited about how the butter stayed in the crevices that every time they made oat cakes, he had to sit on them to make the imprints. They were called "waffres", meaning flat honeycomb cakes. It may be easier done in a waffle iron.

2 eggs, separated
2 cups milk
2 cups all-purpose unbleached flour
4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 cup melted unsalted butter or olive oil
1/2 to 3/4 cup chopped walnuts or fresh berries of the season
butter and syrups as desired for serving
fresh fruits, such as mandarins, etc.

Heat waffle iron while preparing batter. In batter bowl, whisk egg yolks well. Add milk, flour, baking powder, salt, and butter or oil. In a separate bowl, beat egg whites until stiff. Fold them gently into the batter. Add a little oil or butter to waffle iron, if necessary. Pour batter from cup or pitcher into center of hot waffle iron. If batter is thick, spread to cover surface. If using nuts or fruits, sprinkle 2 tablespoons over top. Do not keep iron open longer than necessary. Bake until steaming stops. Lift off waffle carefully with fork. Serve with butter and syrup, or other spreads and fresh fruits of the season.

Recipe created 2001-03-19.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.