14
Blueberry Waffles
Makes 4 waffles
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 tablespoon kosher salt
1 tablespoon sugar
8 tablespoons melted butter
1 tablespoon vanilla
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
1 cup fresh or frozen blueberries
METHOD
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk,
and egg yolks. Whisk to blend.
2
In a separate bowl beat egg whites to soft peaks (tips curl).
3
Fold whipped egg whites into batter.
4
Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring
cup full of batter and pour into waffle iron. Bake for 5 minutes until
golden brown. Sprinkle remaining 1/4 cup blueberries to the top and
close the lid. Bake until golden brown. Repeat with the remaining batter.
Serve immediately
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
13
Pecan Waffles
Makes 4 waffles
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
8 tablespoons melted butter
1 tablespoon vanilla
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
1/2 cup ground pecans
1/2 cup toasted pecan pieces
METHOD
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk,
and egg yolks. Whisk to blend.
2
In a separate bowl beat egg whites to soft peaks (tips curl).
3
Fold whipped egg whites into batter.
4
Add pecans and fold into batter.
5
Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup
full of batter and pour into waffle iron. Bake for 5 minutes until golden
brown. Repeat with the remaining batter. Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
