Friday, August 28, 2015

A Surprise Waffle Ingredient


Looking forward to serving my buckwheat parsnip pancakes to my nephew who is coming over this weekend for breakfast. Can't wait to find out if he guesses the surprise ingredient! 

1¼ cups unbleached all-purpose flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon salt
3 eggs, separated
½ cup canola oil
1½ cups milk
1 cup peeled and shredded parsnips
Butter and syrup

1.      Prepare waffle iron according to directions.
2.      In a large bowl, combine flour, buckwheat flour, baking powder and salt.
3.      In a medium bowl, whisk egg yolks with oil and milk.
4.      Make a well in the center of the dry ingredients and pour in egg yolk/milk mixture. Combine with a few swift strokes. Fold in parsnips.
5.      In a medium bowl, beat egg whites until stiff; fold into batter, just barely blending.
6.      When waffle iron is ready, spoon a heaping ½ cup of the batter into the center of the waffle iron. Cook until light brown or until waffle iron indicator light goes out. Serve immediately with butter and syrup.

5 waffles