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WAFFLE RECIPES
BASIC WAFFLES
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
2 tablespoons sugar
1-1/2 cups milk
1/2 cup vegetable oil
1. Condition and preheat Waffle Baker.
2. Sift flour, baking powder, and salt together in a bowl.
3. Use an electric mixer to beat the whites until soft peaks form.
Sprinkle in the sugar and continue to beat until stiff.
4. Use the Mixer to blend egg yolks, milk and vegetable
oil together.
5. Pour the milk mixture into the dry ingredients and whisk
together until just mixed.
6. Gently fold egg white mixture into the batter.
7. Pour approximately 1 cup of batter onto the lower Waffle Plate
using an “X” pattern. Close the Lid, turn the Temperature
Control Dial to the desired setting, and bake. Repeat with
remaining batter.
Makes 10 (4-inch) waffles
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HELPFUL HINTS AND TIPS
• Sift all dry ingredients.
• Egg yolks should be separated from egg whites before mixing.
• Beating egg whites separately, and then folding into the batter,
will create lighter and crispier waffles.
• Egg whites should be beaten until they form stiff peaks. Stir 1/4 of
beaten egg whites into batter to lighten it, then gently fold the rest
of the egg whites into the batter (there should be white streaks in
the batter). Do not over-mix batter when adding egg whites.
• It is not necessary to beat egg yolks and milk separately; add
to the combined flour mixture, and use a whisk or hand mixer
to blend.
• Do not open the Waffle Baker during the first minute of baking, or
waffles will separate. Completely bake waffles before removing
them from the unit.
• When waffles are done, the Lid should lift open easily. Wearing
protective oven mitts, use the Lid Handle to gently lift the Lid. If
the Lid pulls, wait another minute and try lifting it open again.
• Waffles can be made ahead of time, then refrigerated or frozen.
When ready to eat, place defrosted waffles in your Waffle Baker
and reheat waffles using the Light Waffle setting. When serving
waffles to several people at once, a toaster or oven is ideal.
FOR LOW-FAT, LOW-CHOLESTEROL WAFFLES
• All recipes work equally well with skim milk.
• Leave out egg yolks altogether. All leavening properties come from
the beaten egg whites.
• Use liquid vegetable oils, like canola, corn or sunflower, instead
of butter.
FOR HIGHER-FIBER WAFFLES
• Substitute 1/2-cup, or more, of white flour with whole wheat flour.
• Substitute 1/4-cup of wheat or white flour with oat bran.
FOR SUGAR-FREE WAFFLES
• Substitute sugar with Splenda® No Calorie Sweetener or any
other sugar substitute. Follow package directions for substitution
quantities.
• Enjoy your sugarless waffles with sugar-free maple syrup. There
are many wonderful brands available on the market today.
