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The Vegetarian

Try Blends of Flour for Waffles

May 26, 1988|DIANA SHAW | Shaw is a free-lance writer in Los Angeles.

When making waffles experiment with blends of unbleached white flour and lighter whole-wheat pastry flour. Lighten waffles even more by separating eggs called for in a recipe, whipping whites until stiff and folding them into the batter last before baking. Prepared whole-grain mixes can be found at most specialty and health-food stores, but you also may find that they call for addition of too much shortening to qualify as a wholesome entree.

BASIC BREAKFAST WAFFLES

1 1/3 cups unbleached white flour

2/3 cup whole-wheat pastry flour

2 1/2 teaspoons baking powder

2 eggs

1 1/2 cups milk

1/4 cup melted butter

Preheat waffle iron according to manufacturer's instructions. Sift together white flour, whole-wheat flour and baking powder.

Beat eggs in medium mixing bowl until blended and lemon colored. Beat milk into eggs. Gradually add flour mixture and blend until smooth. Add melted butter and mix well. Bake on hot waffle iron until steaming stops. Makes 4 servings.

RICE WAFFLES

1 3/4 cups unbleached white flour

2 tablespoons maple sugar or raw sugar

1 tablespoon baking powder

2/3 cup cooked short grain brown rice

1 1/2 cups milk

1 egg, separated

1 tablespoon melted butter

Preheat waffle iron according to manufacturer's instructions. Sift together flour, sugar and baking powder. Add rice and mix until well distributed.

Add milk, egg yolk and butter. Mix well. Beat egg white until stiff, and fold into batter. Bake on hot waffle iron until steaming stops.

Note: Whole-wheat pastry flour may be substituted for up to 1/2 unbleached white flour.

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