RCI-BR.008.0075.001
George Washington's Rice Waffles
Makes 8 servings.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 2 teaspoons
- 2 tablespoons
- 3/4 teaspoon
- egg yolks2 unitbeaten
- 1 cup
- 2 tablespoons
- 1 cup
- egg whites2 unitbeaten stiff but not dry
- Honey-maple syrup:1 unit
- 1/2 cup
- 1/2 cup
- 1/2 teaspoon
- 1 teaspoon
- 2 tablespoons
Method
1
Combine sifted flour, baking powder, sugar, salt, and ground cinnamon in a large mixing bowl, whisking together until evenly distributed.
2
Make a well in the center of the dry ingredients and add beaten egg yolks, milk, and melted butter, stirring until just combined but still slightly lumpy.
3
Fold the cooked rice into the batter gently using a spatula or folding motion, being careful not to overmix.
4
Fold the stiffly beaten egg whites into the batter in two additions, using gentle circular motions to maintain the airiness and volume.
5
Preheat a waffle iron and lightly grease it with butter or margarine, allowing it to heat until a drop of water sizzles on contact.
5 minutes
6
Pour about 3/4 cup of batter into the center of the preheated waffle iron and close the lid gently, cooking until the waffle is golden brown and crispy.
4 minutes
7
Remove the finished waffle and place it on a clean plate or warming rack, repeating with remaining batter until all is used.
8
Combine honey and maple syrup in a small saucepan over medium-low heat, stirring gently to blend thoroughly, adding caraway seed if desired for traditional flavor.
9
Warm the honey-maple syrup mixture for 2 minutes, stirring occasionally until heated through but not boiling.
2 minutes
10
Place finished waffles on serving plates and top each with a knob of butter, then drizzle generously with the warm honey-maple syrup mixture.