Light Waffles
These waffles were super light just like the name. I made my own self-rising flour with whole wheat flour, and the waffles still came out light and fluffy. We had them with a homemade raspberry sauce and maple candied almonds. An excellent choice of breakfast.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
self-rising flour
self-rising |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
baking soda
|
|
| 4 | cups |
buttermilk
non-fat |
|
| ½ | cup |
vegetable oil
|
|
| 8 | each |
egg whites
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
self-rising flour
self-rising |
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
baking soda
|
|
| 946 | ml |
buttermilk
non-fat |
|
| 118 | ml |
vegetable oil
|
|
| 8 | each |
egg whites
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Combine flour, sugar, and soda in a large bowl.
Combine buttermilk and oil, stir well.
Add to dry ingredients, stirring just until moistened.
Beat egg whites until stiff peaks form, carefully fold into batter.
Coat a waffle iron with cooking spray and allow waffle iron to preheat.
Pour batter onto hot waffle iron and bake until done.
