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1.
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Heat waffle iron.
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Whisk dry ingredients together in a medium bowl.
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Whisk yolk with lowfat milk and butter.
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2.
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Beat egg white till it just holds a 2-inch peak.
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3.
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Add in liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula-, be careful not to add in liquid faster than you can incorporate it.
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Toward end of mixing, use a folding motion to incorporate ingredients-, gently fold egg whites into batter.
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4.
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Spread appropriate amount of batter onto waffle iron.
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Following manufacturer's instructions, cook waffle till golden, 2 to 5 min.
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Serve immediately.
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(You can can keep waffles hot on a wire rack in a 200-degree oven for up to 5 min.)
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Nationality: USA Course: breakfast Season:any Method: slightly browned
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Start to Finish 30 min Preparation a minute or possibly less Attention 30 min Finishing 5 min
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NOTES : If you're out of buttermilk, try this sweet-lowfat milk variation.
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By making your own baking pwdr using baking soda and cream of tartar and by cutting back on the quantity of lowfat milk, you can make a thick,quite respectable batter.
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The result is a waffle with a crisp crust and moist interior.
