Difference between revisions of "Rice Buttermilk Waffles"
RealRecipes (talk | contribs) m (Text replace - "Category:American Recipes" to "Category:American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 13: | Line 13: | ||
* 1 cup cooked [[rice]] | * 1 cup cooked [[rice]] | ||
| − | == | + | == Procedures == |
# Beat [[egg white]]s with [[Granulated sugar|Sugar]] until stiff but not dry in small mixer bowl; set aside. | # Beat [[egg white]]s with [[Granulated sugar|Sugar]] until stiff but not dry in small mixer bowl; set aside. | ||
# Beat [[egg yolk]]s until thick and lemon-colored in large mixer bowl. Add [[buttermilk]] and [[oil]]; beat. | # Beat [[egg yolk]]s until thick and lemon-colored in large mixer bowl. Add [[buttermilk]] and [[oil]]; beat. | ||
Latest revision as of 18:33, 26 June 2012
Description
Makes 6 servings
Ingredients
- 3 eggs, separated
- 1 teaspoon Sugar
- 2 cups buttermilk
- 6 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooked rice
Procedures
- Beat egg whites with Sugar until stiff but not dry in small mixer bowl; set aside.
- Beat egg yolks until thick and lemon-colored in large mixer bowl. Add buttermilk and oil; beat.
- Sift together flour, baking powder, baking soda and salt; stir into egg yolk mixture. Beat only until smooth.
- Stir in rice; fold in egg whites. Bake in hot waffle iron until steaming stops and waffle is golden brown. Serve with warm maple syrup.
