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2/11/2016 1:57:46 AM
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I LOVE PANCAKES! Do you know what I also love?
WAFFLES! Put this recipe into the spank bank because once you try them, you'll cream every time!
Servings- 8 waffles
Prep Time 10minutes
Cook Time 15 - 20minutes
Dietary Specialty Gluten Free, Low Cal, Low/No Sugar, Soy Free, Vegetarian
Ingredients
1-1/2 cups Gluten Free All Purpose Baking Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 Tbsp Sugar or 1/4 tsp Stevia
1 Tbsp Oil
3/4 cup Milk
4 Eggs separated
1 tsp Vanilla Extract
Instructions
Pre-heat a waffle iron.
In a large bowl, mix the flour, baking powder, soda, salt, and sugar together.
In a separate bowl, whip the egg whites and vanilla until it forms stiff peaks or resembles whipping cream.
In a small bowl, whisk together milk, yolks and oil. Add the milk mixture to the dry ingredients and blend together. With a rubber spatula, slowly fold in egg whites with the rest of the ingredients. The entire mix should be light and fluffy.
Spray waffle iron and begin making waffles. Follow the waffle machine instructions or cook about 3 minutes on each side.
Recipe Notes
Cinnamon or pumpkin pie spice may be added for flavor. Yummy!
English
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Instructions unclear, burned house down. You know what really competes a breakfast? Omelets! Alaskan Omelet- 1 8 ounce can salmon - drained and flaked 2 large eggs 2 Tablespoons sour cream 2 Tablespoons butter 1/2 teaspoon fresh tarragon - chopped salt and pepper to taste Drain the can of salmon and set aside. In a small bowl, beat the eggs, sour cream and tarragon together. Season with salt and pepper if desired. In a heavy, non-stick, oven-safe skillet: melt the butter at a heat setting just above medium. Tilt pan to completely cover bottom surface. Preheat oven to 375 degrees. Pour the eggs mixture into the skillet and let cook until the base is set. Arrange the canned salmon over the soft top of the omelet. Place the pan on the top shelf of the oven until omelet is set. (Took about 10 minutes in my oven). Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate. A salmon omelet with creamy eggs seasoned just right with tarragon. A unique and tasty breakfast.
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Edited by Taggin T: 2/11/2016 8:45:47 PMWarning Quarter Life Crisis: Flew to Alaska to catch fresh Salmon for Alaskan Omelette recipe, slipped, broke my leg and fell into the river. Got washed away from human civilization. Grizzly bear found me shivering, cold, wet, and hungry in the fetal position. Now I am den mother to 2 rather frisky grizzly cubs who either think I am a chew toy or their wounded dinner. I can't escape. I hear birds outside the cave, it must be nice to be free... You know what that reminds me of? EGGS IN A BASKET 1 slice sourdough, potato, or wheat bread 1 to 2 tablespoons unsalted butter 1 large egg Salt and freshly ground black pepper Pinch paprika, optional ADD CHECKED ITEMS TO GROCERY LIST Directions Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add remaining the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg. Transfer egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve, and use the toasted round for dipping into the yolk.
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