Belguim Waffles

---LISA CRAWLEY TSPN00B
--- 2 c Flour; sifted

2 ts Baking Powder

3/4 ts Salt

3 Egg Yolks; beaten

1 3/4 c Milk

1/3 c Oil

3 Egg Whites; slightly beaten

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour approximately 7/8 cup batter into the preheated grid. Close and bake about 4 minutes. Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce. Makes 5 -6. WAFFLE VARIATIONS: Pecan Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over batter, before closing waffler. Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon with the dry ingredients when preparing plain waffle batter. Apple Waffles. Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples. Lemon Waffles. Add 2 tsp. grated lemon rind to egg yolk, milk mixture in waffle recipe. Bacon Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 8 slices pan-fried crumbled bacon. Corn Waffles. Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1-2 tsp sugar, depending 02/11/92 0:51 AM upon sweetness of corn. Bake til

thoroughly dry. Cheese Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese. Ham Waffles. Sprinkle 2 tb. finely diced cooked ham over batter, before closing waffler. Chocolate Waffles. Substitute 3 tb. cocoa for 3 tb. of the flour when preparing plain waffle batter. Chocolate Chip Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cup chocolate chips.
-