Pancake Waffles
Pancake Waffles recipe
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
milk
|
|
| 2 | tablespoons |
butter, unsalted
melted |
|
| 1 | each |
pancake mix
or waffle mix |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 296 | ml |
milk
|
|
| 3E+1 | ml |
butter, unsalted
melted |
|
| 1 | each |
pancake mix
or waffle mix |
* |
Directions
Preheat waffle iron.
Separate eggs, putting whites into small bowl and yolks into mixing bowl.
With rotary beater or whisk, beat the whites until they form firm peaks.
With the same beater beat the yolks until they are well mixed, then beat in milk and the melted butter.
Stir the mix into the liquid ingredients, blending it in just until the dry ingredients are moistened.
Fold in egg whites.
Bake the waffles in the preheated iron according to manufacturer's directions for heat settings, etc.
When no more steam rises from edges of iron, open and check for doneness.
Bake a little longer if it isn't done to suit you.
Serve warm with fresh fruits, maple syrup or chocolate sauce if desired.
