Whip egg whites until stiff. In a separate bowl, combine Baking & Pancake Mix, egg yolks, water and oil until there are no lumps. Fold in stiff egg whites and bake immediately in preheated, greased waffle iron. Serve waffles hot off the iron. For crispier waffles, increase baking time.
Waffles can be used for open-faced sandwiches too. Extra waffles can be wrapped in foil or plastic to store in freezer. Remove wrap before reheating in toaster.
1 comment
Judi Archibald
There should be lots and lots of 5 star ratings. We just get busy and don’t post it. These are just as wonderful as my mom used to make with regular flour. Thank you Pamela’s Gluten Free mixes.
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