|Waffles for Robin [message #26193]
||Mon, 15 February 2010 13:31
Registered: February 2009
I tend to prefer waffles to pancakes, so with pancake Tuesday coming up, I went to find my favorite waffle recipe. I'd never before noticed that they were both non-gluten and non-dairy, I just make them for the taste and texture. And because they turn crisp - and stay so - as they cool, which makes them perfect for tea parties and transporting. Not to mention layering with Creme Chantilly and berries, or coconut ice-cream and kumquat syrup.|
150 g (5 oz or a bit more than a stick) soft plant-margarine or butter,
125 g (4 oz or almost 0.5 cup) sugar,
140 g (4.5 oz or about 2/3 cup) potato flour,
Beat the margarine and flour to a soft paste, and the eggs and sugar to a thick, pale cream. Mix the two mixtures to something like a sponge batter, and bake on a waffle iron.
A variation is mixing a few drops of vanilla and a handful of crushed pecans into the batter, and serving the waffles plain with your tea. Or not-so-plain with chocolate cream for your coffee.
Anette, the Great Dane