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Tuesday, November 21, 2006

Light and Crispy Waffles

From the October/November 2001 issue of Fine Cooking Magazine. The secret is to separate the egg whites from the yolks and beat the whites until they are glossy and can form soft peaks. Baking soda and baking powder were also used in this recipe to give it more lightness.

With a little butter and real maple syrup, this was great!