Lemon Cranberry Waffles - cooking recipe

Ingredients

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
3 eggs
7 tablespoons vegetable oil
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 tablespoon fresh lemon juice
1/2 tablespoon lemon rind, 1 whole lemon
1/4 cup dried cranberries, cutt into smaller bits

Preparation

Separate the eggs. Beat the egg whites until frothy. Add 1 tbsp of sugar and beat until peaks starts forming. Set aside.
Spray Pam on waffle iron. Preheat waffle iron.
Sift the dry ingredients into a medium sized bowl. Add the egg yolks and the rest of the ingredients to the bowl. Beat until no lumps. Fold the stiff egg whites into the batter using a spatula.
When the waffle iron is hot, add 1/2 cup (about 2 soup laddles) of batter to the center of the waffle iron, quickly spread batter horizontally. Close the top and cook for 2-2'15 minutes.
Leftover waffles can be frozen. When you want to eat them later on, just pop them quickly into the toaster oven for a few minutes and they'll taste just like fresh waffles!