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2 1/4 Tasse | all-purpose flour |
3 Esslöffel | sugar |
1 Packung | Yeast (2-1/2 or 3 teaspoons, depending on whose book you read) |
3/4 Teelöffel | salt |
2 Tasse | Warm milk (105-110 degrees F) |
3 gross | eggs |
1/3 Tasse | butter or margarine, melted |
2 Teelöffel | vanilla |
From Fleischmann's Yeast
In a large bowl, combine all ingredients in the order listed; mix just until blended. Cover; let rise in warm, draft-free place until doubled, about 1 hour. Or cover and refrigerate overnight if desired (that's the way I always make them, then they're ready the next morning for baking!). Stir down batter; bake in hot waffle iron until steaming stops and waffles are golden brown. Serve immediately with your favorite toppings.
Yields: About 8 waffles.
Fleischmann's Variations: 1. For feather-light waffles, separate eggs. Beat yolks lightly with fork; add as directed for whole eggs. Cover and reserve egg whites in refrigerator. Immediately before cooking waffles, beat egg whites with electric mixer until stiff but not dry; fold gently into batter. 2. For spiced waffles, stir in 1 teaspoon ground cinnamon or ground cardamom or 1/2 teaspoon ground nutmeg.
My variations: 1. Add 1/2 cup ground almond meal or finely ground pecans for nutty waffles; 2. Sprinkle mini chocolate chips or ground chocolate chips (from the Parmesan grater that they use in the Italian restaurants) into batter just before baking; 3. Bake them in a Belgian waffle maker, you have deeper holes to fill up with goodies.
Exchange Newsletter by NAFY67 °C@prodigy. Com (Deborah Epstein) on Mar 20,
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