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Pancakes and Waffles -
Cloud Waffles
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| INGREDIENTS |
- 2 1/2 cups self-rising flour
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2 cups milk
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4 eggs, separated
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2 tablespoons butter, melted
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| 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. |
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