12
vanilla Yogurt
Pecan Waffles
These waffles have a subtle, nutty sweetness
and are nice and crispy.
Makes 16 waffles
¼
cup (50 ml) plus 2 tablespoons (30 ml)
packed light brown sugar
2
cups (500 ml) unbleached, all-purpose
flour
2
cups (500 ml) whole wheat flour
4
teaspoons (20 ml) baking soda
1
teaspoon (5 ml) ground cinnamon
1
teaspoon (5 ml) salt
4
large eggs, lightly beaten
2
teaspoons (10 ml) pure vanilla extract
¾
cup (175 ml) (1½ sticks) unsalted butter,
melted
2
cups (500 ml) low-fat vanilla yogurt
2
cups (500 ml) reduced-fat milk
1
cup (250 ml) chopped pecans
1. Crumble the brown sugar into a large mixing
bowl to remove any lumps. Add the flours,
baking soda, cinnamon, and salt and whisk to
combine. Add the eggs and vanilla; whisk until
just
combined. Stir in the butter, yogurt, and
milk until the mixture becomes smooth. Fold
in the pecans. Let batter rest 5 minutes before
using.
2. Preheat the Cuisinart
®
Waffle Maker to desired
setting (a tone will sound when preheated).
3. Pour 2 cups (500 ml) of batter onto the
centre of the lower grid of the preheated
waffle maker; spread batter evenly using a
heat-proof spatula. Close lid of waffle maker.
When tone sounds, waffles are ready. Open lid
and carefully remove baked waffles. Repeat
with remaining batter. For best results, serve
immediately.
Nutritional information per waffle:
Calories 314 (45% from fat) • carb. 35g • pro. 9g
• fat 16g • sat. fat 7g • chol. 80mg • sod. 565mg
• calc. 203mg • fiber 3g
Savory Cheddar Chive
Cornmeal Waffles
These crispy, savory waffles are good to serve
with soups or your favourite chili in place of corn
muffins. You may also try them with scrambled
eggs and bacon for brunch or supper.
Makes 20 waffles
3¾ cups (900 ml) unbleached, all-purpose
flour
3
cups (750 ml) cornmeal (yellow or white)
3
tablespoons (45 ml) granulated sugar
3
tablespoons (45 ml) baking powder
1½ teaspoons (7 ml) baking soda
¾
teaspoon (3.75 ml) salt
9
ounces (255 g) shredded sharp cheddar
cheese (about ¾ cup/175 ml)
¼
cup (50 ml) plus 2 tablespoons (30 ml)
chopped fresh chives
5¼ cups (1.25 L) reduced-fat milk
¾
cup (175 ml) vegetable oil
6
large eggs, lightly beaten
½
teaspoon (2 ml) hot sauce
1. Combine the flour, cornmeal, sugar, baking
powder, baking soda, and salt in a large
mixing bowl; whisk to combine. Stir in the
cheese and chives. Add the milk, oil, eggs,
and hot sauce; whisk until completely
combined. Let batter rest 5 minutes before
using.
2. Preheat the Cuisinart
®
Waffle Maker to desired
setting (a tone will sound when preheated).
3. Pour 2 cups (500 ml) of batter onto the
centre of the lower grid of the preheated waf-
fle maker; spread batter evenly using a heat-
proof spatula. Close lid of waffle maker. When
tone sounds, waffles are ready. Open lid and
carefully remove baked waffles. Repeat with
remaining batter. For best results, serve imme-
diately.
Nutritional information per waffle:
Calories 249 (41% from fat) • carb. 40g • pro. 11g
• fat 16g • sat. fat 5g • chol. 82mg • sod. 533mg
• calc. 302mg • fiber 2g
