Oregon Bounty Hazelnut Waffles
|1 1/4 cups Flour, sifted|
|2 1/2 teaspoons Baking Powder|
|1/4 teaspoon Salt|
|1 tablespoon Sugar|
|2 Eggs, separated|
|1 cup Milk|
|2 tablespoons Tillamook butter, melted|
|3/4 cup Oregon Hazelnuts, chopped and roasted|
Sift first four ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into the dry ingredients; stir only until all ingredients are mixed.
Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and borwned. Serve with maple syrup or Hazelnut butter.
Hazelnut butter (best if made night before). Combine 1 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1/2 cup chopped, toasted hazelnuts, and 1 teaspoon vanilla. Cook until smooth and creamy. You can freeze any leftover butter.
|Total preparation time: 15 minutes|