We love a hearty breakfast in our house. Most of the time, breakfast consists of cereal or toast. Occasionally, though, I bust out this fabulous recipe from Taste of Home magazine, June 2008. I can't even admit to modifying it (although I mean to try out a lower-fat version eventually). As it is, it's low calorie and absolutely delicious - the best waffle we've ever had.
The secret ingredient of these waffles is a can of creamed corn. The waffles don't necessarily taste like corn, but it does give them incredible flavor. The other ingredients you'll need are 2 eggs, 2 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 1/2 cups milk, and 1/2 cup vegetable oil.
Right when you wake up (before you've taken your shower or fixed your hair or attempted eyeliner for the day), go into the kitchen and crack your eggs. You want to place the egg whites in a small mixing bowl and let them sit at room temperature for 30 minutes before you start cooking. Save the egg yolks in another bowl - those can go back in the fridge.
When you are ready to start cooking, plug in your waffle iron so that it can start preheating. Then, whisk together the flour, baking powder, and salt.
In a separate bowl, combine the egg yolks, milk, and corn.
Add the corn mixture to the flour mixture and mix until smooth.
Remember those egg whites you left out on the counter? Grab those and beat them until stiff peaks form.
Gently fold the egg whites into the rest of your batter (don't use a whisk!).
Pour about 1/4 cup of batter into the hot waffle iron (your iron might take more or less, depending on size).
Cook until they are golden brown and beautiful!
These waffles are absolutely phenomenal. I would have them every day of the week if I could. If you do have leftovers, we suggest not reheating them in the microwave. Instead, place them in a single layer on a cookie sheet and put in the oven. Heat at about 300 degrees until the outsides are slightly crispy (the insides will still be nice and fluffy).
Someday I'm going to try replacing the egg yolks with egg substitute and replacing half of the oil with applesauce. If you try it before I do, let me know how it goes. Otherwise, enjoy one of the best waffles you'll ever eat!
(Taste of Home, June 2008)
2 eggs, separated
2 cups flour
2 1/2 t. baking powder
1/2 t. salt
1 1/2 cups milk
1 can cream-style corn
1/2 cup vegetable oil
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.
In a large bowl, combine the flour, baking powder, and salt. Combine the milk, corn, egg yolks, and oil; stir into dry ingredients just until combined.
Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown. Serves 16.
Nutrition (calculated with skim milk): 156 cal, 8g fat, 1g sat fat, 0g trans fat, 27mg cholesterol, 254 sodium, 19g carbs, 1g fiber, 2g sugar, 4g protein, 3% vit. A, 10% calcium, 3% vit C, 6% iron.
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