COOKING FOR A CROWD - WAFFLES
3 pounds all-purpose flour
3 ounces baking powder
2 tablespoons salt
4 ounces granulated sugar
11 ounces egg yolks (about 18 total)
2 1/4 quarts milk
1 pound oil or melted shortening (2 cups)
165 ounces egg whites (about 18 total)
Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds, using flat beater.
Combine egg yolks, milk, and melted shortening. Add to dry ingredients. Mix on low speed just enough to moisten dry ingredients.
Beat egg whites until stiff but not dry. Fold into batter.
Refrigerate batter, removing from refrigerator small amounts as needed. Use No. 10 dipper to place batter on preheated waffle iron.
Bake about 4 minutes.
Yield: 50 waffles
Notes: Potentially hazardous food. Keep batter at an internal temperature below 41Â°F.
9 oz nonfat dry milk and 2 1/4 qt water may be substituted for fluid milk. Mix dry milk with dry ingredients. Increase shortening to 1 lb 2 oz.
Pecan Waffles. Add 6 oz chopped pecans.