This morning I woke up and was bored with every thought of breakfast I had. I wanted to do something fun for the girls, that wasn’t too much work. I pulled out my trusty butter milk waffle recipe and together DD#3 and I created rainbow waffles. If you are food colouring phobic, then as the original poster wrote on her entry, these are not the waffles for you. But if you like rainbow fun, then they definitely are! I added some vanilla to my recipe – something that I don’t really do, and soon the smell of it had permeated every corner of the house, making me salivate!
It took some experimenting with the waffle iron, but I finally got a cooked waffle that wasn’t too brown and you could see the colours. They were awesome and very tasty!
Origination blog: Share and Remember: Rainbow Waffles
- 1 1/2 cups whole milk
- 2 tablespoons white vinegar
- 2 jumbo eggs, separated, plus 1 jumbo egg white
- 1 cup all-purpose flour
- 3/4 cup sour cream
- 2 tablespoons coarse cornmeal
- 1 teaspoon baking soda
- 5 tablespoons salted butter, melted
- Vegetable oil cooking spray, for waffle iron
- Preheat a waffle iron on the highest setting. Stir together milk and vinegar; let stand for 5 minutes to thicken. Mix together yolks, flour, sour cream, cornmeal, and baking soda. Stir in milk-vinegar mixture. Stir butter into batter (do not overmix).
- Beat whites with a mixer on high speed until stiff peaks form. Stir half into batter. Gently fold in remaining whites with a rubber spatula.
- Coat waffle iron with cooking spray. Pour 1 cup batter into waffle iron (it should be three-quarters full). Close lid, and cook until waffle is golden and crisp, about 6 minutes.
- Remove waffle from iron. Quickly toss between your hands to release steam and help retain crispness, and serve. Repeat with remaining batter.