Waffles For Two Recipes

Steps:

• Heat a waffle iron.
• Mix the flour, baking powder, salt and sugar using a whisk to combine well.
• Meanwhile, melt the butter in the microwave.
• Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix.
• Combine the milk mixture with the dry ingredients.
• Using a hand mixer, beat the egg white to stiff peaks.
• Carefully fold the egg whites into the batter (a plastic scraper works well for this).
• Cook immediately on iron.

Steps:

• Heat waffle iron.
• Combine the flour, sugar, baking powder, and salt in a large bowl.
• Whisk the milk, eggs, butter, and vanilla in another bowl.
• Whisk the milk mixture into the dry ingredients just until the dry ingredients are moistened (lumps are OK!).
• Pour about 1 cup (half the batter) into the center of your waffle iron. Bake according to your waffle iron until they are the crispness you enjoy.

Steps:

• Whisk flour, buttermilk powder, sugar, salt and baking soda together in large bowl. Whisk sour cream, egg, oil and vanilla together in medium bowl, then gently stir in seltzer. Make well in center of dry ingredients, add seltzer mixture to well, and stir gently with rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour; do not over mix.) Heat waffle iron and bake waffles according to manufacturer's instructions (use about 1/3 cup batter for 7-inch round iron). Serve with pure maple syrup.

Steps:

• In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Steps:

• Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
• In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
• Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.

Steps:

• In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. , Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly. Bake according to manufacturer's directions; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

Steps:

• CHICKEN: Thoroughly rinse the chicken, then cover all the pieces with 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill. Preheat oven to 360°F. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well. In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy. Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365°F. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. Monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken pieces to a baking sheet. They will not be completely cooked through. Bake the thighs for 15 minutes to finish the cooking process (check with an instant read thermometer for 175°F.) If any pink juice or meat is visible, the chicken needs to continue cooking in the oven. Cover and keep warm. WAFFLES: Whisk flour, buttermilk powder, sugar, salt and baking soda together in large bowl. Whisk sour cream, egg, oil and vanilla together in medium bowl, then gently stir in seltzer. Heat waffle iron and bake waffles according to manufacturer's instructions (use about 1/3 cup batter for 7-inch round iron). Stack waffles and chicken on a warm plate. Serve with pure maple syrup.