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Citrus Waffles

Folding the beaten egg whites into the batter properly will help ensure your waffles turn out light and tender. Initially, fold in only a small amount of the whites; this will lighten the batter, allowing the rest of the whites to be folded in more easily. Fold just until the mixtures are evenly incorporated. Overmixing will deflate the egg whites.

Ingredients:

  • 3 eggs, separated
  • 3⁄4 cup milk
  • 8 Tbs. (1 stick) unsalted butter, melted
  • 3⁄4 cup sour cream
  • Finely grated zest of 1 lime, 1 orange
     and 1 lemon
  • 1 1⁄2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄4 tsp. salt
  • 1 Tbs. sugar
  • Maple syrup for serving

Directions:

Preheat a waffle maker according to the manufacturer's instructions.

In a large bowl, whisk the egg yolks. Whisk in the milk, butter, sour cream and citrus zests. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

In another large bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. Cook the waffles according to the manufacturer's instructions. Serve hot with maple syrup.
Serves 4 to 6.
Williams-Sonoma Kitchen.