John Myers
Ingredients for 1 servings:
- 1 egg(s), size L
- 40 g sugar
- 1 pinch of salt
- 80 g flour
- ½ tsp baking powder
- 90 ml milk
- e.g. lemon peel, grated, or flavoring
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
like a fluffy pancake for the waffle iron, makes 2 waffles
Separate the egg. Beat the egg whites with 10 g of sugar and salt until stiff peaks form. Beat the egg yolks with the remaining sugar until light and creamy. Beat in the milk and then briefly stir in the flour, baking powder and lemon zest or lemon flavoring. Carefully fold in the egg whites. Bake two waffles from the batter, one after the other, in the hot waffle iron. Let them cool individually on a wire rack or enjoy them while still warm. They taste best dusted with powdered sugar and a dollop of cream. Note: I have a waffle iron for round, thick Belgian waffles, which I lightly grease before baking. Using this recipe, I bake two super fluffy, thick waffles in it (about 8 minutes), which are easy to remove with waffle tongs (without sticking). Tip for ultimate waffle bliss anytime: After the waffles have cooled, freeze them, then defrost them and place them in the toaster on the lowest setting and then dust with powdered sugar. By the way, whipped cream with sugar can be easily piped into puffs and then frozen and thawed; it goes perfectly with this!
Facebook Comments