Enjoy a crisp waffle that’s prepared in seconds.
1 egg (or equivalent)
3/4 cup (200mL) milk*
* low-fat or skimmed milk may be used
l/4 teaspoon (1mL) salt
1 cup (250mL) all-purpose flour
2 tablespoons (30mL) cornmeal
2 teaspoons (10mL) baking powder
2 teaspoons (10mL) sugar
l/4 cup (50mL) vegetable oil
Preheat waffle maker. Put all ingredients into Osterizer blender container. Cover and process at a MED-HI
speed until dry ingredients are moistened. Do not over-blend. Pour 3/4 cup (200mL) batter over grids.
Close waffle maker. Bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with
warmed syrup.
Yield: 3 waffles
Feed the gang with these at Sunday brunch.
1 cup (250mL) milk*
1 cup (250mL) water
l/4 cup (50mL) butter or margarine
l/4 cup (50mL) honey
2/3 cups (650mL) whole wheat flour
* low-fat or skimmed milk may be used
3 eggs (or equivalent)
1 package (l/4 ounce or
active dry yeast
l/2 teaspoons (7mL) salt
Heat milk, water, butter and honey at 120 (48 “C). In large mixing bowl, combine flour, egg, yeast, salt,
and warmed milk mixture. Mix at low to moisten, then medium-high for 1 minute. Cover and refrigerate
several hours or overnight, stirring occasionally. Preheat waffle maker. Pour 3/4 cup (200mL) over grids.
Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with
your favorite topping.
Yield: 7 waffles
2
egg yolks
2 cups (500mL) milk
2 cups
all-purpose flour
1 tablespoon (15mL) baking powder
l/2 teaspoon (2mL) salt
l/3 cup (75mL) oil
2 egg whites, stiffly beaten
Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until
moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 3/4
cup (200mL) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5
minutes. Repeat. Serve hot with your favorite topping.
Yield: 5 waffles
