Light Crispy Waffles (Low Fat Salt Free) by bivs99

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Light Crispy Waffles (Low Fat Salt Free)
Submitted by bivs99 on February 06, 2004 at 8:14 am

DESCRIPTION
Light Crispy Waffles (low fat, salt-free)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This recipe was inspired by the waffles in the old Joy of Cooking. The whipped egg whites give them a very light and crispy texture. I have removed all the fat, except for one egg yolk (don't try to leave this out, as the waffles will lose a lot of flavor). The powdered milk has been added for nutritional value--you may leave this out if you wish.

When making this recipe, use a pastry brush to coat the iron with a very small amount of oil. Using too much oil or spraying with Pam will make the waffles floppy.

Sometimes the first waffle is a dud and must be thrown away, sometimes I get lucky. But they generally improve with each subsequent batch. The cooking time goes down with each batch as well, as the iron gets hotter.

Makes 12-13 Belgian waffles (or more standard size)

170 g (6 oz; 1 1/2 cups) all-purpose flour
2 1/2 teaspoons sodium-free baking powder (or 2 teaspoons regular)
Salt to taste (optional)
1 tablespoon sugar

1 egg, separated, plus 5 egg whites
450 g (15 oz; 1 cup plus 14 tablespoons)skim milk
21 g (.8 oz; 1/4 packet) nonfat dry milk (optional)

Combine the dry ingredients in a large bowl. Whisk to blend. In a small bowl, combine the egg yolk, milk and powdered milk if using. Whisk until thoroughly blended. Add to the dry ingredients and blend with a rubber spatula. The flour will look pebbly and will float on the surface--do not be concerned. Set aside.

Whip the 6 egg whites until stiff. Add 1/3 of the whites to the batter and stir to blend well. Take the remaining whites and fold into the batter, making sure to evenly distribute them without deflating.

Brush a nonstick waffle iron with a very small amount of oil. (Using too much oil or spraying with Pam will make the waffles floppy.) Heat the iron until ready. When ready, cover the iron with a layer of batter. Close the cover. In the first minute of baking, stand by with a spatula to catch extra batter that may ooze out the sides. Bake until golden brown. Oil the waffle iron after every batch.

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