3
♦ Batters with very little or no added fat or oil and dessert batters may stick to the waffle grids. It may be necessary to apply a light
coating of vegetable oil to the waffle grids before cooking the first waffle and as needed for additional waffles. Excessive use of oil
can damage the nonstick coating and over time may even cause sticking.
♦ No-stick cooking sprays are not recommended for seasoning the waffle maker as they may leave a tacky residue. In addition, the waffle
may have a mottled appearance instead of the even brown appearance as when using vegetable oil.
♦ Keep waffles warm and crisp until serving by placing them in a single layer directly on a rack in a 200°F oven.
♦ If you have leftover waffles, freeze them. Cool extra waffles to room temperature. Place them between layers of waxed paper in a
resealable plastic freezer bag and freeze for up to 1 month. When ready to serve, pop the frozen waffles into your toaster or reheat in
an oven at 350°F for about 10 minutes.
Recipes
Classic Waffles
2 cups all-purpose flour
1¾ cups milk
1 tablespoon sugar
2 eggs
1 tablespoon baking powder
2 tablespoons vegetable oil
¼ teaspoon salt
Mix flour, sugar, baking powder, and salt in a large bowl. Whisk milk, eggs, and oil in a medium bowl. Whisk milk
mixture into dry ingredients just until dry ingredients are thoroughly moistened. Preheat waffle maker. Pour 1 cup
batter onto the center of the bottom grid. Close top and flip waffle maker. Bake until brown, about 4 minutes.
Makes 4 waffles
Fluffy Waffles
1¾ cups all-purpose flour
1¾ cups milk
1 tablespoon baking powder
2 eggs, separated
¼ teaspoon salt
2 tablespoons vegetable oil
Mix flour, baking powder, and salt in a large bowl. Whisk milk, egg yolks, and oil in a medium bowl. Whisk milk
mixture into dry ingredients just until dry ingredients are thoroughly moistened. Beat egg whites until stiff in a small
bowl with an electric mixer. Fold whites into batter, leaving a few fluffs. Preheat waffle maker. Pour 1 cup batter onto
the center of the bottom grid. Close top and flip waffle maker. Bake until brown and crisp, about 4 minutes.
Makes 4 waffles
Pumpkin Waffles with Honey Ginger Butter
1½ cups all-purpose flour
¼ teaspoon ground nutmeg
¼ cup sugar
1 cup canned pumpkin
1 tablespoon cornstarch
2 large eggs
2½ teaspoons baking powder
1 cup milk
¼ teaspoon salt
2 tablespoons vegetable oil
1½ teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon ground ginger
Mix flour, sugar, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl; reserve. Whisk
pumpkin and eggs in a medium bowl. Add milk, oil, and vanilla to pumpkin mixture and whisk until blended. Add
pumpkin mixture to dry ingredients and stir until smooth. Preheat waffle maker. Pour about 1 cup batter onto the center
of the bottom grid. Close top and flip waffle maker. Bake until brown, about 4 to 5 minutes. Serve with Honey Ginger
Butter (see recipe below).
Makes 3 waffles
Honey Ginger Butter
¼ cup butter, softened
¼ teaspoon ground ginger
2½ tablespoons honey
Mix butter, honey, and ginger in a small bowl. Refrigerate until ready to serve.
