200°F oven until ready to serve.
7.Already cooled waffles can be
re-warmed and re-crisped, individually,
by returning to hot waffle maker.
Set Waffle Temperature Control
to low. Place waffle on grid so
grooves match up; close lid and
heat for 1 to 2 minutes, watching
carefully to prevent burning.
8.Baked waffles freeze well. Cool
completely on wire rack. Store in
plastic freezer bag or in covered
container, separating waffles with
wax paper. Reheat frozen waffles
in toaster oven, oven or toaster until
hot and crisp.
Classic Waffles
Ingredient:
All-purpose flour 1 1/2 cups.
Eggs, separated 3
large.
Cornstarch
1/2
Granulated sugar 2
tbsp.
Cornmeal (optional) 2 tbsp.
Milk
1 3/4 cups.
Baking powder 1
tbsp.
Pure vanilla extract 1/2
tsp.
Salt
1
(1stick) unsalted butter,melted 1/2 cup.
1. In large bowl, sift or whisk together
flour, cornstarch, cornmeal, baking
powder and salt to blend thoroughly;
set aside.
2.In mixer bowl, beat egg whites
until soft peaks form. Add sugar;
continue beating just until stiff
peaks form; set aside.
3.Whisk together egg yolks, milk and
vanilla. Using rubber spatula, stir
milk mixture into flour mixture,
blending just until dry ingredients are
moistened. (There should still be
small lumps; do not over mix).
4.Stir in melted butter.
5.Fold in beaten egg whites until
combined.
6.Pour batter onto hot, greased waffle
maker and bake.
Makes
about 5 1/2 cups batter.
WAFFLE TIP:
Cornstarch makes
the waffles crisper. If you don’t
have cornstarch, you could still
make great waffles by omitting
cornstarch and increasing flour to 2
cups. Bake as directed.
Toasted Pecan & Cranberry Waffles
1.Sprinkle chopped pecans onto
bottom grid of hot, greased waffle
maker.
2. Pour batter over pecans. Sprinkle
dried cranberries over batter.
3.Close waffle maker and bake as
directed.
RECIPES
16
tsp.
cup.