Betsy Makes 4 double waffles
Serves 4
1 3/4 cups flour
1/4 to 1/3 cup sugar
4 tsps. baking powder
1/2 tsp salt
1 3/4 cups milk
2 yolks, beaten
1/2 cup vegetable oil or melted shortening
2 whites beaten very stiff
1. Sift together the dry ingredients into a large bowl.
2. Beat whites until very stiff. Do this step before #3 so you won’t get any oil in the whites, which will prevent them from getting stiff.
3. Beat milk, yolks and oil together until frothy. Add all at once to the dry ingredients and stir just until moistened. A few small lumps are okay.
4. Quickly fold in the whites, allowing some large lumps to remain. The more air you have left from the frothy liquid and whites will help
make the waffles crisp on the outside, but tender inside.
5. Spray generously a VERY HOT belgian cooker with Pam and spread
batter gently over griddle. Close and allow to cook until the outside is just golden and pulls away from the top lid. Serve immediately!
Be sure the griddle has re-heated thoroughly between each waffle.