These are the crispy kind. Butter makes them delicious, but oil works of you need to go that route. I often make a double batch of these Sunday mornings. They freeze and toast well. If they mix up too runny, add some xantham gum (1/2 tsp to 1 tsp). I use the lemon if I am also planning on using the baking soda. If I feel like just baking powder, then I omit it and use 3 teaspoons of baking powder.
3 eggs, separated
1/2 cup melted butter or oil
1/3 cup brown sugar
juice of 1/2 lemon
1 teaspoon vanilla
2 1/3 c gf flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk or water
Preheat waffle iron. Separate egg and whisk whites to a stiff meringue. Mix together egg yolks, melted butter, brown sugar, lemon juice and vanilla.Add gf flour, baking soda, baking powder, salt, and milk or water, and mix thoroughly. Gently fold in egg whites to the mixture. Cook waffles according to your waffle maker's instructions. If you notice the batter is a bit thin, you can add 1 1/2 tsps of xanthan gum.
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