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Pancakes and Waffles - Cloud Waffles



INGREDIENTS
  • 2 1/2 cups self-rising flour
  • 2 cups milk
  • 4 eggs, separated
  • 2 tablespoons butter, melted

INSTRUCTIONS
Stir milk into flour. Beat egg yolks well and add to flour mixture along with the butter. Beat egg whites until stiff, but not dry, and fold into the batter. Bake in a waffle baker until lightly brown. Yields 16 (5-inch) waffles. Extra batter may be refrigerated for up to four days.
 
 
 
 
Submitted By: Mrs. Vic Gunter
Manchester
Coffee Farmers Co-op
 
Print 3x5 recipe cards
 
 
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