½tablespoons brown sugar
1 cup all-purpose flour
¼cup chopped macadamia nuts
½cup pineapple chunks, canned or fresh
- Preheat waffle iron.
- In a small bowl, use an electric mixer to beat the egg white until it is stiff. In a separate bowl, beat the egg yolk well and mix in the melted butter and buttermilk.
- In a medium-sized bowl, stir the baking powder, salt, and brown sugar into the flour, blending thoroughly.
- Make a “well” in the middle of the flour mixture. Pour the beaten egg mixture into the well and stir into the dry ingredients. The batter should resemble a muffin batter. Gently fold in the egg white. Gently stir in the macadamia nuts and pineapple.
- Cook the waffles according to the instructions on the waffle iron.
The waffle’s distinctive honeycombed shape immediately sets it apart from a pancake. However, differences between them can also be found in the batter. Waffle batters are normally high in butter, removing any need to grease a waffle pan before cooking. Egg whites make the batter light and fluffy.
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