Categories: Breads, Breakfast 
      Yield: 1 batch 
  
    3/4 c  California dried figs 
      2 c  Sifted cake flour 
      2 tb Double-acting baking powder 
    1/2 ts Salt 
      2 tb Sugar 
      1 ts Grated lemon rind 
      3    Egg yolks 
  1 1/2 c  Milk 
      7 tb Butter or shortening; melted 
      3    Egg whites; stiffly beaten 
  
  Allow figs to stand in boiling water for 10 minutes, then clip off stems 
  and blossom ends with scissors, and snip into small pieces.  Reserve some 
  for use in syrup.  Sift flour, measure, then re-sift into mixing bowl with 
  remaining dry ingredients. 
   
  Add lemon rind and finely cut figs.  Combine well-beaten egg yolks with 
  milk and melted shortening.  Mix lightly into dry ingredients, then fold 
  in stiffly beaten egg whites.  Bake on hot waffle iron until golden brown. 
  Serve with lots of butter and warm maple syrup to which cut figs have been 
  added. 
   
  Source: 48 Family Favorites with California Figs 
  Reprinted with the permission of The California Fig Advisory Board 
  Electronic format courtesy of Karen Mintzias