Cuisinart WAF-F30 Series, Инструкция и книга рецептов

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Lemon-Poppy Seed
Waffles
These waffles are simply our Buttermilk Waffles
with a few added ingredients. They are fresh
and sweet – perfect when paired with warm
maple syrup.
Makes 8 waffles
2½ cups unbleached, all-purpose flour
2
tablespoons yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon poppy seeds
½ teaspoon baking soda
¾ teaspoon kosher salt
2 cups buttermilk
3 large eggs
1 tablespoon grated lemon zest (from
about 1 medium lemon)
2 tablespoons fresh lemon juice (from
about ½ medium lemon)
1 teaspoon pure vanilla extract
¾ cup vegetable oil
1. Combine the first six ingredients in a large
mixing bowl; whisk until well blended. In either
a large measuring cup or separate mixing
bowl, combine the remaining ingredients and
whisk to combine. Add the liquid ingredients
to the dry and whisk until almost smooth
(some lumps are OK).
2. Preheat the waffle maker to desired setting.
3. Pour a scant cup of batter onto the center of
the bottom waffle plate. Close the waffle
maker and turn clockwise to flip.When the
waffle is ready, carefully open the waffle
maker and remove baked waffle. Repeat with
remaining batter.
4. For best results, serve immediately.
Nutritional information per waffle:
Calories 394 (54% from fat) • carb. 38g
• pro. 8g • fat 23g • sat. fat 3g • chol. 49mg
• sod. 311mg • calc. 140mg • fiber 1g
Ricotta-Raspberry Waffles
The addition of ricotta to the batter makes these
waffles lighter in taste. We find that raspberry is
a great partner to ricotta, but almost any fruit jam
will work – use your favorite.
Makes 8 waffles
2½ cups unbleached, all-purpose flour
2
tablespoons yellow cornmeal
2 tablespoons granulated sugar
½ teaspoon baking soda
½ teaspoon kosher salt
2
cups buttermilk
3 large eggs
1 teaspoon pure vanilla extract
¾ cup vegetable oil
1 tablespoon raspberry jam/preserves
(preferably seedless)
2
/
3
cup ricotta
1 cup fresh raspberries
1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either a large
measuring cup or separate mixing bowl,
combine the buttermilk, eggs, vanilla extract
and oil; whisk to combine. Add the liquid
ingredients to the dry and whisk until some
lumps remain.
2. Stir the raspberry jam/preserves into the
ricotta, dollop over the batter; add the
raspberries and gently fold into the batter.
3. Preheat the waffle maker to desired setting.
4. Pour a scant cup of batter onto the center of
the bottom waffle plate. Close the waffle
maker and turn clockwise to flip. When the
waffle is ready, carefully open the waffle
maker and remove baked waffle. Repeat with
remaining batter.
5. For best results, serve immediately.
Nutritional information per waffle:
Calories 473 (29% from fat) • carb. 41g
• pro. 12g • fat 29g • sat. fat 6g • chol. 91mg
• sod. 262mg • calc. 267mg • fiber 2g
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