Beer Batter Waffles
INCREDIBLY EASY & TASTY! Self-rising flour can be made on your own. For every CUP of flour, add 1 1/2 tsp Baking Powder + 1/2 tsp salt - and just whisk together well in a separate bowl. If you're concerned about the rise, for every cup, take out 2 tsp of the finished mixture. This was my first time "beating eggs until stiff white peaks form" and I was successful! It does make a difference in the recipe as it gives it that extra "oomph".
For the egg whites, make sure they are at room temperature, & mix them specifically in a glass or copper bowl (egg whites for white peaks form better this way). Make sure the glass/copper bowl you are using is absolutely clear of any oils or any water as it will be difficult to form these peaks! To help with the process in the beginning, you can use a pinch of salt to strengthen those proteins, and whisk away quickly! This might take some time, but you should notice many bubbles forming, and it'll actually start to turn white. About half way through mixing, add only a drop or two of some sort of acid, such as lemon juice or vinegar will do. Keep whisking. Look for photos of "egg whites stiff white peaks". It should almost begin to look like whip cream. This was slightly tiresome as I did this by hand, my electric hand mixer was too loud to use in the morning. Lastly, I used "Pyramid Haywire Hefeweizen" beer. I poured it in slowly and it immediately begin to bubble, but that's normal. when pouring into flour I suppose. Everything was great!
2 users found this review helpful
Jun. 29, 2011