FLUFFIES RECIPES

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FLUFFIES RECIPE - BREAKFAST.FOOD.COM



Fluffies Recipe - Breakfast.Food.com image

The key to this recipe is not to overbeat the egg whites--you only need soft peaks. Don't be scared away by separating the eggs because this really is a very quick and simple pancake recipe that requires only a little more effort than a pancake mix. The egg whites keep them light and the sour cream gives it a nice tang. I can see why kids would like these--they're kid-sized.I found this recipe in America's Best Lost Recipes/America's Test Kitchen. The recipe is from Dawn Karrington in Kissimmee, Florida. Her Grandma made them for her, and she makes them for her kids today.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 large eggs, separated
1/2 cup sour cream
1 -2 tablespoon vegetable oil
butter
syrup

Steps:

  • Whisk the flour, sugar, salt, and nutmeg in a large bowl.
  • Beat the egg yolks and sour cream in a medium bowl until smooth.
  • With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks.
  • Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour.
  • Using a spatula, carefully fold the whites into the batter until just combined. Do not overmix--a few streaks of white should be visible.
  • Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.
  • Drop the batter by tablespoons into the pan.
  • Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes.
  • Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.

Nutrition Facts : Calories 119.7, FatContent 8.8, SaturatedFatContent 3.6, CholesterolContent 114.2, SodiumContent 142.2, CarbohydrateContent 5.7, FiberContent 0.1, SugarContent 0.9, ProteinContent 4.3

FLUFFY WAFFLES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Fluffy Waffles Recipe: How to Make It - Taste of Home image

A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. —Amy Gilles, Ellsworth, Wisconsin

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 10 waffles (6-1/2 inches) and 1-2/3 cups syrup.

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated
2 cups milk
1/4 cup canola oil
CINNAMON CREAM SYRUP:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Mixed fresh berries, optional

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions., Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts : Calories 424 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 71g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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