Tender gluten-free waffles, topped with fresh sliced strawberries first doused in grade-B maple syrup, and hand whipped cream! Here is my tried and true recipe for consistent yumminess. Why wait for Sunday!!
Mix together dry ingredients….
1-1/4 cup YL Gluten-Free Pancake and Waffle Mix
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt (not Morton’s “sodium”)
In a second bowl, mix and set aside a few minutes to curdle proteins….
3/4 cup Milk of choice
1 tablespoon Lemon Juice
In the fourth bowl….
Whip the Egg white to stiff peaks and stabilize with
1 tablespoon Blue Agave or sweetener of choice
NOW simply mixed together your two bowls of liquids, and stir them into your bowl of dry ingredients; just long enough to blend. Then fold in the whipped egg white. Pour onto prepared hot griddle till golden.