11
Place both flours, sugar, baking powder, and
salt in a mixing bowl and stir to combine. In a
separate bowl whisk together eggs, milk, melted
butter and vanilla and stir into dry ingredients
until mixture resembles a smooth batter. Carefully
stir in blueberries, orange zest, and pecans. Let
batter rest 5 minutes before using. Preheat your
Cuisinart
®
Waffle Iron.
When iron is ready, the audible signal will sound
and green indicator light will illuminate. Pour
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the lower grid; spread batter using a heatproof
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the grid. Close lid of waffle iron – green indicator
light will turn off. When audible signal sounds
and green indicator light turns on again, waffle is
ready. Open lid and carefully remove baked waffle.
Repeat with remaining batter.
Nutritional information per waffle:
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Sweet Biscuit Waffles
A variation of a centuries-old classic
waffle from Belgium.
Makes 20 waffles
4–5 ounces (113 g-141 g) sweet biscuits,
such as arrowroot cookies
3
cups (750 ml) lowfat milk
½ cup (125 ml) unsalted butter
4
cups (1 L) unbleached, all-purpose flour
1
tablespoon (15 ml) baking powder
1
teaspoon (5 ml) baking soda
¼ cup (50 ml) granulated sugar
½ teaspoon (2 ml) salt
3
large eggs, separated
Place biscuits in a large mixing bowl. Place milk
and butter in a small saucepan over medium low
and heat until butter is melted. Pour warm milk and
butter over biscuits and stir until they are dissolved,
about 1 minute. To the milk mixture, whisk in flour,
baking powder, baking soda, sugar, salt, and egg
yolks until mixture resembles a smooth batter.
Preheat your Cuisinart
®
Waffle Iron.
Whip egg whites to firm, but not dry, peaks using
an electric mixer. Carefully fold whites into batter in
two additions, using a large rubber spatula, until the
whites and batter are completely incorporated.
When iron is ready, the audible signal will sound and
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(375 ml) batter onto the centre of the lower grid;
spread batter using a heatproof spatula to within
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waffle iron – green indicator light will turn off. When
audible signal sounds and green indicator light turns
on again, waffle is ready. Open lid and carefully
remove baked waffle. Repeat with remaining batter.
Nutritional information per waffle:
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Chocolate Chip Graham
Cracker Waffles
A sweet treat for breakfast, or top with vanilla
ice cream for a comfort food dessert.
Makes 24 waffles
¼ cup (50 ml) packed brown sugar
2²∕³ cups (650 ml) all-purpose flour
1¹∕³ cups (325 ml) graham cracker crumbs
¼ cup (50 ml) granulated sugar
2
tablespoons (30 ml) baking powder
½ teaspoon (2 ml) baking soda
1
teaspoon (5 ml) cinnamon
1
teaspoon (5 ml) salt
3½ cups (875 ml) lowfat milk
4
large eggs, separated
¾ cup (175 ml) unsalted butter, melted
and cooled slightly
1
teaspoon (5 ml) pure vanilla extract
1¹∕³ cups (325 ml) mini chocolate morsels
²∕³ cup (150 ml) finely chopped nuts
(walnuts, pecans, almonds or hazelnuts)
Crumble brown sugar into a large mixing bowl.
Add flour, graham cracker crumbs, sugar, baking
powder, baking soda, cinnamon and salt. Stir and
reserve. Combine milk and egg yolks, stir until
smooth. Stir in melted butter and vanilla; reserve.
Whip egg whites until stiff peaks form. Add milk
mixture to dry mixture and stir until smooth.
