Breakfast

Waffles

Ingredients

1 ¾ cups (425 mL) flour
2 ½ tsp (12 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 Tbsp (15 mL) sugar (optional)
3 eggs, separated
1 ½ cups (375 mL) buttermilk*
¼ cup (60 mL) canola oil

*If you do not have buttermilk, you can make some by adding 1 tsp (5 mL) vinegar or lemon juice to 1 cup (250 mL) of milk.

Instructions:

Preheat waffle iron.

Stir dry ingredients together in large mixing bowl. Set aside.

Measure milk and oil into large measuring cup or mixing bowl. Separate eggs: place whites into large glass or stainless-steel mixing bowl and beat until soft peaks form, about 5 minutes. Add yolks to milk and oil mixture. Beat to combine.

Pour milk/oil mixture over dry ingredients and stir until just combined. Lumps are OK in a waffle mixture, and it is OK to see a little bit of dry flour. Gently fold in egg whites until just combined.

Cook waffles in iron until golden brown; serve with syrup/whipped cream/fruit/butter.

Preheat oven to 200°F (95°C) to keep waffles warm before serving.

Servings (1 serving = 2 4-inch waffles): 10-12

Nutrients per serving:

Calories 147
Carbohydrate 16 g
Protein 5 g
Fat 7 g
Sodium 247 mg
Fibre 1 g