Wednesday, March 16, 2011

Belgian Rice Milk Waffles

used recipe in waffle iron booklet but subbed rice milk for regular and reduced oil by 1 T. First one came out too crisp, cooked remainder for less time (3.5-4 minutes) which helped. need to see if using milk makes it softer...
  • 1 c flour
  • 3 t powder
  • 1/4 t salt
  • 1 T sugar
  • 3 eggs, separated
  • 1 c rice milk
  • 3 T oil
  • 1 t vanilla (next time don't use this - tastes like a fortune cookie!)
  1. In a large bowl, combine flour, powder, salt and sugar.
  2. Beat egg whites until stiff.
  3. Add yolks and milk to flour mixture.
  4. Stir in oil and vanilla.
  5. Fold in whites.
  6. Cook in waffle iron 4 minutes.


Michelle Walkenhorst said...

3 t powder, that's baking powder right?

Lin said...

yes, 3 teaspoons baking powder.
powder = baking powder
soda = baking soda
t = teaspoon
T = tablespoon

I ended up trying a bunch of other waffle recipes - so if you look under some of the other recipes, you can get other ideas. I remember this one being too crisp - but never experimented more with rice milk - I switched to soy milk later on. Maybe adding a couple tablespoons butter would help?

Michelle Walkenhorst said...

3 of my boys are allergic to dairy and soy so this recipe was perfect for them. For kicks, I added bacon, and they loved it. For those without the allergy, we had bacon and cheese. Yum! I loved how quickly they cooked up and the crispiness.