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Panaderia Canadiense

Panaderia Canadiense

Double the egg whites in my waffle recipe, just because I have too many egg whites and want to use 'em up.  The first waffles off the iron were OK in terms of cookedness, but had a weird flavour and texture; the second waffles never came off the iron at all.  I had to pry the lid open with a butterknife, and I've got a neat bakelite-contoured burn on my thumb from the handle.  Oh, did I mention my waffle iron is closing in on 100 years old?

Panaderia Canadiense

Panaderia Canadiense

Double the egg whites in my waffle recipe, just because I have to many egg whites.  The first waffles off the iron were OK but had a weird flavour and texture; the second waffles never came off the iron at all.  I had to pry the lid open with a butterknife, and I've got a neat bakelite-contoured burn on my thumb from the handle.  Oh, did I mention my waffle iron is closing in on 100 years old?

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