| Yield | 4 waffles |
| 1½ | cups cake flour | |
| 2 | Tbsp. brown sugar | |
| 2½ | tsp. baking powder | |
| ¼ | tsp. salt | |
| 1¼ | cups 2-percent milk | |
| 3 | eggs, separated | |
| 1 | tsp. vanilla extract | |
| ⅓ | cup melted butter | |
| ⅓ | cup toasted, ground hazelnuts (I like Freddy Guys Hazelnut Flour) | |
| 1½ | cups warm maple syrup | |
| 1 to 2 | tsp. Peppered Bacon Salt |
This content is from the Ivy Manning collection.
Ivy Manning | |
| | |
| | Do-over feverRevisiting September’s effortsWhat an essay, grape jelly, and my house have in common. |
Local FlavorsThe beauty of breadcrumbsCherish the humble crumb | The Produce DiariesChia seedsThe latest superfood |
First PersonDinner of a lifetimeA changed man | OpinionThe evolution of fresh foodBack to the land — or at least to the farmers’ market |
There are no comments on this item
Add a comment
Unrated