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In large bowl, sift or whisk together flour, cornstarch, cornmeal,
baking powder, baking soda and salt to blend thoroughly; set
aside. In mixer bowl, beat egg whites until soft peaks form. Add
sugar; continue beating just until stiff peaks form. Set aside.
Whisk together egg yolks, buttermilk and vanilla to blend.
Using rubber spatula, stir buttermilk mixture into flour mixture,
blending until dry ingredients are moistened. (There should
still be small lumps; do not over mix.) Stir in melted butter. Fold
in beaten egg whites until combined. 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
Buttermilk Blueberry Waffles
Pour batter onto bottom grid of waffle maker; sprinkle batter
with fresh (or defrosted frozen) blueberries. Close waffle maker
and bake as directed.
Old World Waffles
(yeast-leavened)
2
1
⁄
2
cups all-purpose flour
3 large eggs
3 tbsp. granulated sugar
1
⁄
3
cup unsalted butter, melted
1
1
⁄
2
tsp. active dry yeast
1 tsp. pure vanilla extract
1
1
⁄
4
tsp. salt
2 cups very warm milk
(120 to130ºF to activate yeast)
In large bowl, whisk together flour, sugar, yeast and salt to
blend. In medium bowl, whisk together milk, eggs, butter and
vanilla; add to dry ingredients, mixing until large lumps are
moistened. Cover; let rise in a warm, draft-free place 1 hour or
until light and bubbly (Or, cover and refrigerate overnight.) Stir
down batter; pour onto hot, greased waffle maker and bake.
Makes about 4
1
⁄
2
cups batter
Whole Wheat Waffles
(carb smart with whole grain goodness)
3
⁄
4
cup whole wheat flour
1 egg, separated
1
⁄
4
cup wheat bran
3
⁄
4
cup skim or nonfat milk
2 tbsp. wheat germ
1 tbsp. honey (optional)
1 tsp. baking powder
2 tbsp. unsalted butter, melted
1
⁄
4
tsp. salt
8
9
RECIPES
Classic Waffles
1
1
⁄
2
cups all-purpose flour
3 large eggs, separated
1
⁄
2
cup cornstarch
2 tbsp. granulated sugar
2 tbsp. cornmeal (optional)
1
3
⁄
4
cups milk
1 tbsp. baking powder
1
⁄
2
tsp. pure vanilla extract
1 tsp. salt
1
⁄
2
cup (1 stick) unsalted butter,
melted
In large bowl, sift or whisk together flour, cornstarch, cornmeal,
baking powder and salt to blend thoroughly; set aside. In mixer
bowl, beat egg whites until soft peaks form. Add sugar; continue
beating just until stiff peaks form; set aside. 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).
Stir in melted butter. Fold in beaten egg whites until combined.
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
Sprinkle chopped pecans onto bottom grid of hot, greased
waffle maker. Pour batter over pecans. Sprinkle dried cranberries
over batter. Close waffle maker and bake as directed.
Classic Buttermilk Waffles
1
1
⁄
2
cups all-purpose flour
3 large eggs, separated
1
⁄
2
cup cornstarch
3 tbsp. granulated sugar
2 tbsp. cornmeal (optional)
1
3
⁄
4
cups buttermilk
1 tbsp. baking powder
1
⁄
2
tsp. pure vanilla extract
3
⁄
4
tsp. baking soda
1
⁄
2
cup (1 stick) unsalted butter,
1 tsp. salt
melted
