We made an awesome breakfast this morning and that got me to thinking that there aren’t many fancy breakfast occasions. The only ones I can think of are Christmas and New Year’s, and maybe Easter. I think we need more because there are so many fab things to make for breakfast.
The Man got a waffle maker for Christmas this year from my dad. We busted it out this morning for its maiden voyage.
I was going to refer you over to Oster’s site for the recipe, but since they do such a poor job explaining how to actually make this recipe (one assumed, incorrectly, that was the whole point of recipes), I am printing it in its entirety here. They can sue or thank me. I modified this for gluten-freedom and some other finer points learned by doing.
Light N’ Crisp Gluten-free Waffles
2 egg yolks
2 cups milk
2 cups Bob’s all-purpose gluten-free flour
1 T baking powder
1/2 tsp salt
1/3 cup oil
2 eggs whites, stiffly beaten
Makes five full-sized waffles.
Preheat the waffle maker to the highest setting. Put all ingredients, except egg whites, in a large mixing blowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 3/4 cup batter over the hot waffle grid. Close the waffle maker and bake for 12 minutes.
You can freeze these apparently, too. I’m going to try that since these made quite a bit.