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PECAN WAFFLES

2 cups pre-sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
2 egg yolks
1 1/4 cup milk
6 tablespoons salad oil
2 egg whites
1/2 cup chopped pecans

Preheat waffle iron. Sift flour with baking powder and salt and set aside. In medium bowl with rotary beater, beat egg yolks, milk and salad oil until well mixed. Gradually add flour mixture a little at a time, beating after each addition. Beat only until smooth. In a small bowl beat egg whites until stiff peaks form when beater is raised. With rubber scraper, gently fold egg whites into batter just until combined. Stir in pecans.

For each waffle, pour about 1/2 cup batter into center of lower half of waffle iron, until it spreads 1-inch from the edge. Lower cover onto batter and cook as manufacturer directs, or until waffle iron stops steaming. Do not raise cover during baking. Carefully loosen edge of waffle with fork and remove.

Example Recipes:

FAT FREE CREPES
CHOCOLATE DESSERT WAFFLES
CURRIED SEAFOOD CREPES
COUNTRY COTTAGE CREPES
FRENCH CREPE SUZETTE
HAM SWISS AND ASPARAGUS CREPES
BLUE CORN WAFFLES WITH HONEY ORANGE SAUCE
FRUIT TOPPED BELGIAN WAFFLES
BLUEBERRY BLINTZ SOUFFLE
VEGETABLE CREPE MEDLEY

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