Karen Myers, W3C
Recipe:
| Ingredients | US Measurement | Metric Measurement |
| Milk (cow) | 1 cup | 240 milliliters (ml) |
| Sugar | 1 tablespoon | 16 grams |
| Egg yolks | 3 yolks | 3 yolks |
| Almond extract | 1/2 teaspoon | 2.5 milliliters (ml) |
| Nutmeg | dash | dash |
| All purpose flour | 1 cup | 140 grams |
| Salt | 1/2 teaspoon | 2 grams |
| Baking powder | 1 teaspoon | 4 grams |
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| Melted butter | 2 ounces | 56 grams |
| Egg whites, beat until fluffy | 3 whites | 3 whites |
Directions:
In mixing bowl, stir together milk, sugar, egg yolks, and almond extract. Add dash of nutmeg.
With whisk, gently stir in flour, salt, and baking powder until flour is dissolved. Stir in butter. Do not “beat” batter.
Fold in beaten egg whites until batter is smooth.
Scoop about 1/3 cup of batter into each side of waffle maker and cook per waffle maker time, checking to make sure they are a light golden brown. Makes about 10-12 waffles.
Garnish Ideas:
Maple syrup, fresh strawberries
Raspberry coulis and chopped peaches
Jams or jellies and whipped cream
Avocado and tomato
Vanilla ice cream with chocolate sauce and sprinkles