Waffle Recipe

The other night I made breakfast for supper, giving the 'ole waffle iron a workout for once in it's life. Seems like I never get around to pulling it out, partly because the recipe I love requires a bit of extra time.

I think it's worth it though. There's nothing like homemade waffles topped with pure maple syrup and butter. Mmm. (Picture is obviously sans toppings....heh. Can't make your mouth water too much!) I put the leftovers in the fridge and am hoping to use them for quick breakfasts for my man.

So here it is. I used 2 cps. of prairie gold flour instead of all purpose, and it seemed fine. I also like to add a smidgen of cinnamon and vanilla. I like it because I can use up any kefir that sours, which helps to empty out the fridge.

INGREDIENTS

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup butter

1/4 cup brown sugar

3 egg yolks

2 cups buttermilk

3 egg whites

DIRECTIONS

Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.