MY NOTES: I found this recipe but wanted to add some extra flavor so I used 1/4 c sour cream mixed with enough skim milk to make 2 cups. Also, I added 1 tsp almond extract because...well...because it's almond!
READY IN: 40mins
SERVES: 4-6
YIELD: 6 waffles
UNITS: US
SERVES: 4-6
YIELD: 6 waffles
UNITS: US
INGREDIENTS
2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk (about 1/4 c sour cream plus skim milk to make 2 cups mixed together)
1 teaspoon vanilla
2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk (about 1/4 c sour cream plus skim milk to make 2 cups mixed together)
1 teaspoon vanilla
1 teaspoon Almond Extract
DIRECTIONS
Oil the waffle maker.
Sift the dry ingredients together in a large bowl.
In separate bowl, separate egg whites and beat until stiff peaks form.
In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
Add to dry ingredients and mix well.
Fold in egg whites.
Cook in waffle iron on medium-high heat for around 5-10 minutes.
DIRECTIONS
Oil the waffle maker.
Sift the dry ingredients together in a large bowl.
In separate bowl, separate egg whites and beat until stiff peaks form.
In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
Add to dry ingredients and mix well.
Fold in egg whites.
Cook in waffle iron on medium-high heat for around 5-10 minutes.
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