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Lemon Waffles

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  Plain flour 2 Cup (32 tbs)
  Baking powder 2 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 3 , separated
  Milk 375 Milliliter (1 1/2 Cup)
  Lemon juice 2 1⁄2 Tablespoon
  Grated lemon rind 1 1⁄4 Tablespoon
  Melted butter/Vegetable oil 65 Milliliter (1/4 Cup)

Sift together the flour, baking powder and salt into a mixing bowl.
Beat the egg yolks until pale yellow and mix with the milk.
Pour the egg yolk and milk mixture onto the flour and mix well.
Add the lemon juice and grated lemon rind and blend thoroughly.
Stir in the melted butter or vegetable oil.
Set aside for at least an hour.
Beat the egg whites until stiff and fold into the batter.
Fill a hot, lightly oiled waffle iron two-thirds full with the batter.
Cook until the steam ceases to escape from the sides of the waffle iron.

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