7
6
RECIPES
Waffle Mix. . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Waffle Mix Waffles . . . . . . . . . . . . . . . . . . . . 7
Buttermilk Waffles . . . . . . . . . . . . . . . . . . . . 7
Multigrain Waffles. . . . . . . . . . . . . . . . . . . . . 7
Buckwheat Waffles. . . . . . . . . . . . . . . . . . . . 8
Lemon Ginger Waffles . . . . . . . . . . . . . . . . . 8
Gluten-Free Waffles . . . . . . . . . . . . . . . . . . . 9
Banana Walnut Waffles . . . . . . . . . . . . . . . . 9
Chocolate Brownie Waffles . . . . . . . . . . . . 10
Cinnamon-Sugar Waffles . . . . . . . . . . . . . . 10
Savory Cheddar-Chive Waffles . . . . . . . . . 11
Strawberry Shortcake Waffles . . . . . . . . . . 11
Blueberry Maple Syrup. . . . . . . . . . . . . . . . 12
Traditional Pancakes . . . . . . . . . . . . . . . . . 12
Blueberry Sour Cream Pancakes. . . . . . . . 12
Multigrain Pancakes. . . . . . . . . . . . . . . . . . 13
Breakfast Sandwiches . . . . . . . . . . . . . . . . 13
Waffle Mix
Having a batch of this mix at the ready will
allow you to make one batch of four waffles
at a time. Just prepare as much or as little
as you need. Our version is much healthier
than purchased mixes.
Makes about 71/2 cups (1.875 L) of mix,
enough to make 24 waffles
5½
cups (1.375 L) unbleached,
all-purpose flour
1
cup (250 ml) wheat germ
1
cup (250 ml) buttermilk powder*
3
tablespoons (45 ml) granulated sugar
3
tablespoons (45 ml) baking powder
2¼
teaspoons (11.25 ml) kosher salt
1½
teaspoons (7 ml) baking soda
¾
teaspoon (3.75 ml) cream of tartar
1. Using a whisk, combine all ingredients
thoroughly in a large mixing bowl.
2. Store in an airtight container in a cool, dry
place for up to 6 months. You can store in
the refrigerator, or freeze, for ultimate
freshness.
* Buttermilk powder is available in most grocery
stores. If you cannot find it, substituting nonfat
COOKING CHART
dry milk is acceptable, but the results will not
be as moist.
Waffle Mix Waffles
The recipe makes enough for two batches
of waffles, but increase it for however many
mouths you need to feed. The waffles freeze well
and can be reheated quickly in a toaster oven.
Makes 8 waffles
2½
cups (625 ml) Waffle Mix
(previous recipe)
1¾
cups (425 ml) buttermilk
1
large egg, lightly beaten
1½
tablespoons (25 ml) grapeseed
or vegetable oil
1. Put all the ingredients into a medium mixing
bowl. Whisk until just smooth. Let batter rest
5 minutes before using.
2. Preheat the Cuisinart
®
Belgian Waffle Maker
to desired setting (a tone will sound when
preheated).
3. Pour half of the batter [about 11/2 heaping
cups (375 ml)] onto the center of the lower
grid of the preheated waffle maker; spread
batter evenly using a heatproof 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
with desired toppings.
Nutritional information per waffle:
Calories 206 (22% from fat) • carb. 32g • pro. 9g •
fat 5g • sat. fat 1g • chol. 30mg • sod. 543mg •
calc. 236mg • fiber 1g
Buttermilk Waffles
Fresh, homemade waffles make breakfast
a special occasion. Freeze the extras to
use when time is short.
Makes 12 waffles
3
cups (750 ml) unbleached, all-purpose
flour
3
tablespoons (45 ml) yellow cornmeal
3
tablespoons (45 ml) granulated sugar
1
teaspoon (5 ml) baking soda
¾
teaspoon (3.75 ml) kosher salt
2½ cups (625 ml) buttermilk
3
large eggs, lightly beaten
1
teaspoon (5 ml) pure vanilla extract
2
⁄
3
cup (150 ml) grapeseed or vegetable oil
1. Combine all dry ingredients in a large mixing
bowl; whisk until well blended. Add the liquid
ingredients and whisk until just smooth. Let
batter rest 5 minutes before using.
2. Preheat the Cuisinart
®
Belgian Waffle Maker
to desired setting (a tone will sound when
preheated).
3. Pour 11/2 heaping cups (375 ml) of batter onto
the center of the lower grid of the
preheated waffle maker; spread batter evenly
using a heatproof 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 269 (47% from fat) • carb. 29g • pro. 7g •
fat 14g • sat. fat 2g• chol. 50mg • sod. 291mg •
calc. 70mg • fiber 1g
Multigrain Waffles
A great mix of whole grains, healthy oils and nuts.
Skip the sugary syrups and top with fresh fruit.
Makes 12 waffles
1
cup (250 ml) whole wheat flour
1
cup (250 ml) unbleached, all-purpose
flour
½
cup (125 ml) rolled oats (not quick)
1
teaspoon (5 ml) baking powder
¼
teaspoon (1 ml) baking soda
½
teaspoon (2 ml) kosher salt
½
teaspoon (2 ml) ground cinnamon
1½ cups (375 ml) dairy-free milk
(may substitute skim or lowfat)
2
large eggs, lightly beaten
FOOD
PLATE
qUANTITY
SETTING
TIME
waffle
waffle
11/2 cups (375 ml)
preference
pancake
pancake
¼ cup (60 ml)
per pancake
4
2 to 3 minutes
per side
eggs- sunny side up
pancake
1 large egg per
compartment
4
2 to 3:30 minutes
eggs - scrambled
pancake
2 large eggs plus 2T (30 ml)
liquid (e.g. cream, milk) per
four compartments
4
2 minutes
Canadian bacon
pancake
1 slice per compartment
5
2 minutes per side
cooked sausage
(patty, link)
pancake
1 cooked patty per
compartment
5
2 to 3 minutes
per side
