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Rainbow Waffles

(by Kelly Wells)

2 eggs, whites and yolks separated

2 t. vanilla extract

1 c. buttermilk

1/4 c. butter melted

1 c. all-purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1 1/2 sugar

1/4 t. salt

food coloring

cooking spray

whipped cream

Preheat a round Belgian waffle iron.

Beat egg whites to stiff peaks. If using a stand mixer, carefully transfer to another bowl.

In a clean bowl, beat egg yolks, vanilla, buttermilk, and butter, until well blended.

Add flour, baking powder, baking soda, sugar, salt, combining well.

Spoon batter into six smaller bowls, adding a drop of food coloring to each, making 1/3 of the batter red, then decreasing amounts for orange, yellow, green, blue, and purple.

Fold portions of the whipped egg whites into each bowl in the same ratio.

Spray the waffle iron with cooking spray.

Spoon each batter into a Ziploc bag, cut off a small corner of each bag, and pipe the batter in circles around the waffle iron.

(Keep red on the outside, working inward to orange, yellow, green, blue, and purple.)

Keep the circles thin, as they will spread.

Cook for about three-quarters of the usual time (too much browning mutes the vibrant colors).

Garnish with whipped cream.

(Read Unicorns, the story that accompanies this recipe.)

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