Make-ahead tip: This batter keeps nicely in the fridge and is great to have on hand in the morning, or even to make a waffle sundae after dinner. Serving tip: Top with apple butter and softened butter, plus a drizzle of honey. A good ratio of apple butter to whole butter is about 1 tablespoon of apple butter to 1 pat of butter.
Recipe Ingredient Details:
3 cups whole milk (warmed to 105˚–115˚, should feel fairly hot but not burning)
1 1/4 ounce package active dry yeast
3 egg whites
3 egg yolks
10 tablespoons unsalted butter (melted )
2 1/2 tablespoons agave nectar (or 1/4 cup turbinado sugar)
1 teaspoon sea salt
1 teaspoon pure vanilla extract
2 tablespoons organic unsulphured molasses
3 cups unbleached all-purpose flour
1 cup quinoa flour
Sunflower oil (for brushing waffle iron)
Combine warm milk and yeast; let stand for 5 minutes. In a medium bowl, beat egg whites until soft peaks form.
In a large bowl, combine egg yolks, melted butter, agave or turbinado, salt, vanilla, and molasses. Stir in milk-yeast mixture. Sift in flours. Fold in egg whites. Cover batter with parchment paper and let stand in warm place (75˚–80˚) to let rise, about 1 hour.
Heat a nonstick waffle iron and brush with sunflower oil. Toast batter in waffle iron according to manufacturer’s directions.
Recipe Additional Notes:
PER SERVING: 383 cal, 39% fat cal, 17g fat, 9g sat fat, 104mg chol, 10g protein, 48g carb, 3g fiber, 261mg sodium
Fri, 2009-08-28 17:36