Waffle Recipe
they really are super light, and can be frozen, thawed & put in the toaster
Mom Fox’s Feather Light Waffles Recipe:
1 2/3 cups flour (or light spelt, also known as white spelt)
2 Tablespoons sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1 3/4 cups milk
2 eggs – separated (yolks from whites)
1/4 cup oil
Combine dry ingredients & beat with fork. Combine milk & egg yolks; pour over dry ingredients. Stir in oil, beat until smooth. Beat egg withes until soft peaks form & fold into batter. Pour enough batter onto hot greased waffle iron to spread within 1″ of edge. Bake until golden (7 min). Serve immediately.
To freeze:
Cool cooked waffles completely. Store in plastic freezer bag.
To re-heat pre-cooked waffle:
Thaw waffle, put in toaster, cook on light setting, like toast.
Pull out, place on plate, and top with maples syrup or ice cream.