2 cups (225 g) 8 oz flour
1 level tbsp (15 ml) baking powder
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
1 level tsp (5 ml) salt
1 level tsp (5 ml) ground ginger
3 eggs, separated
1 1/4 cup (1/2 pint) 300 ml milk
4 tbsp (60 ml) butter, melted
2 oz (50 g) walnuts, chopped
1 level tbsp (15 ml) baking powder
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
1 level tsp (5 ml) salt
1 level tsp (5 ml) ground ginger
3 eggs, separated
1 1/4 cup (1/2 pint) 300 ml milk
4 tbsp (60 ml) butter, melted
2 oz (50 g) walnuts, chopped
method
1. Put the flour, baking powder, sugar, salt and ginger in a mixing bowl. Whisk in the egg yolks, milk and melted butter. Add the walnuts.
2. Just before cooking, stiffly whisk the egg whites and gently fold into the batter.
3. Heat a little oil in a 7.5 x 10 cm (3 x 4 inch) waffle iron. Spoon in a little batter and cook for about 1 minute on each side. Keep hot. Repeat until all the batter is used up. Serve hot.
2. Just before cooking, stiffly whisk the egg whites and gently fold into the batter.
3. Heat a little oil in a 7.5 x 10 cm (3 x 4 inch) waffle iron. Spoon in a little batter and cook for about 1 minute on each side. Keep hot. Repeat until all the batter is used up. Serve hot.
serving amount
makes 10
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