|Michal Field's Cooking School|
|by Michael Field|
Michael Field was acknowledged by both his students and his peers as one of the truly great teachers of the art of cooking.
1 - 10 of 14 for fluffy waffles
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Mix all ingredients ... on hot waffle iron. So light and fluffy you have to hold them down. Batter cannot be saved, so bake what you don't use and freeze.
1. Beat egg whites until stiff; set aside. 2. Beat egg yolks and milk to mix. 3. Add dry ingredients and melted butter; beat until smooth. 4. Fold in ...
Beat egg whites until fluffy and set aside. ... use eggs whole. Waffles will still be ... also be served with leftover turkey gravy - a PA Dutch secret!
Combine egg yolks and milk, add flour, baking powder and sugar then cooled shortening. Fold in beaten egg whites. Makes 4 to 6 waffles. Recipe can be doubled.
In large bowl beat eggs until light. Stir in milk and vegetable oil or melted shortening. Sift together flour, baking powder and salt and add to milk ...
Beat egg whites until very stiff and set aside. Beat egg yolks, add gradually beating well after each addition, buttermilk and dry ingredients. If ...
Mix dry ingredients. Combine egg yolks, milk and oil. Add to dry ingredients. Beat egg whites to stiff peaks; fold in. Cook on preheated iron.
Beat egg yolks, add milk, baking powder, flour, sugar, oil, salt. Mix well by hand. Fold in beaten egg whites. Bake on hot waffle iron.
Measure dry ingredients and stir to blend. Combine yolks, milk and butter. Add to dry ingredients. Beat until smooth. Fold in beaten egg whites. Use ...
Beat egg yolks; add melted butter. Sift together sugar, flour, soda, baking powder and salt. Add buttermilk to egg yolk mixture alternately with the ...
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