Almond Amaretto Waffles
From
FORTY PUTNEY ROAD BED & BREAKFAST
6-8
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1 cup
Flour; King Arthur
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2 tsp.
Baking Powder
-
1/2 tsp.
Salt
-
2 tsp.
Sugar
-
2
Eggs; separated
-
1 cup
Buttermilk
-
6 tbs.
Butter; melted
-
1 tbs.
Amaretto; plus 1/4 tsp Amaretto
-
1/4 cup
Sliced Almonds
- Plug in waffle iron so it can begin heating up. A hot waffle iron is key to ensuring your waffles will be crispy on the outside.
- Mix all dry ingredients in a large mixing bowl.
- Combine egg yolks, buttermilk, 1 tbs. Amaretto, and melted butter in a medium size mixing bowl. Add wet mixture to dry mixture and stir well. Batter will be lumpy.
- Beat egg whites in a small bowl. Fold egg whites into batter.
- Fill waffle iron (be sure not to overfill as batter will rise). Cook until steam begins to slow down, or until desired crispiness.
- Add 1/4 tsp of Amaretto to the 3/4 cup of Vermont Maple Syrup (I use Bob and Debbie Wright Grade A Medium Amber) Microwave for 30-45 seconds to warm syrup mixture. Garnish with sliced almonds.