CRISPY RICE FLOUR WAFFLES
13/4 cups Whole Brown Rice Flour
2 tablespoons turbinado or brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
3 eggs, separated
1 3/4 cups milk
1/4 cup cooking oil or melted shortening
Combine and mix first 4 ingredients in bowl; reserve. Beat egg yolks until thick and lemon colored; stir in milk and oil or melted shortening. Add to flour mixture; beat just until batter is smooth. Beat egg whites until they hold soft peaks. Carefully fold egg whites into batter. For each waffle, pour about 1 % cups batter into preheated 9-inch square waffle iron; spread over grid at once. Close iron and bake until done. Serve with butter and syrup or fruit sauce, or if served for dessert, top with fruit sauce.
Yield: 3 nine-inch waffles or 12 four-inch waffle squares
Favorite Recipes of 1988
13/4 cups Whole Brown Rice Flour
2 tablespoons turbinado or brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
3 eggs, separated
1 3/4 cups milk
1/4 cup cooking oil or melted shortening
Combine and mix first 4 ingredients in bowl; reserve. Beat egg yolks until thick and lemon colored; stir in milk and oil or melted shortening. Add to flour mixture; beat just until batter is smooth. Beat egg whites until they hold soft peaks. Carefully fold egg whites into batter. For each waffle, pour about 1 % cups batter into preheated 9-inch square waffle iron; spread over grid at once. Close iron and bake until done. Serve with butter and syrup or fruit sauce, or if served for dessert, top with fruit sauce.
Yield: 3 nine-inch waffles or 12 four-inch waffle squares
Favorite Recipes of 1988
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