Difference between revisions of "Rice Buttermilk Waffles"
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# Stir in [[rice]]; fold in [[egg white]]s. Bake in hot waffle iron until steaming stops and waffle is golden brown. Serve with warm [[maple syrup]]. | # Stir in [[rice]]; fold in [[egg white]]s. Bake in hot waffle iron until steaming stops and waffle is golden brown. Serve with warm [[maple syrup]]. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
[[Category:Brunch Recipes]] | [[Category:Brunch Recipes]] | ||
[[Category:Maple syrup Recipes]] | [[Category:Maple syrup Recipes]] | ||
[[Category:Buttermilk Recipes]] | [[Category:Buttermilk Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 07:14, 6 April 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
Directions
- 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.
