Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 18

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id you know?

The key to light, crisp waffles is to beat the eggs until they are very frothy and pale. Use a wire whisk or, to make it easier, an electric mixer.

breakfast 17

firstmelt the butter

Put the butter in a small microwave-safe bowl or cup and microwave on high (100%) power until melted, about 25 seconds. Preheat a waffle iron.

thenmix the batter

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, beat the eggs until light and frothy (see note). Add the milk and melted butter. Using a whisk or large spoon, gradually stir in the flour mixture just until incorporated. (The batter will be lumpy.)

finally cook the waffles and serve

Pour some batter over the cooking grid of the waffle iron until it’s two-thirds covered. Close the lid and cook until the steam subsides or the indicator light signals that the waffle is ready, 1–3 minutes. Carefully open the iron and transfer the waffle to a serving plate. Continue to cook the remaining waffles in the same way. Serve warm with your favorite toppings.

variation nut and seed waffles

Just before cooking the batter, stir in 3 tablespoons lightly toasted, chopped pecans and 3 tablespoons lightly toasted raw sunflower seeds.

Makes about 8 waffles; 4–6 servings

what you need

Butter 6 tablespoons (3 oz/90 g), cut into piecesAll-purpose flour 2 cups (10 oz/315 g)

Sugar 1 tablespoonBaking powder 1 tablespoonSalt 1⁄4 teaspoonLarge eggs 3Milk 112 cups (12 fl oz/375 ml)

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popular toppings

Maple syrup, jam, fresh berries, whipped cream

waffles with toppings