1. Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature (I found a gallon pitcher worked best)
2.Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. (I just stirred the eggs into the batter without separating them. Seemed to work well.)
3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
I watch for the steam to stop rising from the waffle iron before I check for doneness. Also, these freeze well if you have extras. A quick toast in the toaster oven crisps them up again and they taste almost as good as fresh.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 254 (48%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 163.7mg||50 %|
|Sodium 245.2mg||8 %|
|Potassium 303mg||8 %|
|Total Carbohydrate 55.9g||16 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 54g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 534
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