Sunday, January 18, 2009


One of our family traditions is to have either pancakes or waffles on Sunday for breakfast (sometimes we have it for dinner during the week too!). We tried this recipe and couldn't tell the difference from our old Belgian waffle recipe. This is actually what we used during the transition of not having bread for sandwiches anymore. I have a waffle iron that is heart shaped and cooks the waffles a little thinner. The heart seperates into five smaller hearts. It worked perfect for sandwiches for school lunches.

This recipe comes from I have also posted the recipe for their pancake recipe which we use all the time.

3 eggs separated
scant ¼ c. sugar
1 ¾ c. milk
½ c. oil
2 c. featherlight mix
1 tsp. xanthan gum
½ tsp. salt
1 Tbs. baking powder

Beat egg whites until stiff. Slowly add sugar, until the whites form soft peaks. Beat together egg yolks, milk, and oil. In another bowl, mix featherlight mix, xanthan gum, salt, and baking powder. Mix milk mixture into flour. Fold the resulting mixture into the egg whites. Bake on a hot waffle iron. Keep waffles in a warm oven (with the door cracked open) until you are ready to eat. Any leftover waffles may be placed in Ziploc bags and frozen. They may then be reheated in the toaster.


2 c. featherlight mix
1 tsp. xanthan gum
5 tsp. baking powder
1/2 tsp salt
2 1/2 Tbs. sugar
2 c. milk
5 Tbs. oil
2 eggs

Mix dry ingredients. Mix wet ingredients. Mix both together. Cook!

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