10
waffle and repeat with remaining batter. Waffles may be
kept warm in a slow (200°F) oven. Place waffles arranged
on a cookie sheet on a rack in the warm oven. Serve with
lemon curd, fruit, jam, powdered sugar, a warm fruit
syrup, or whipped cream.
*We recommend using setting #4 to achieve a golden
brown baked Belgian waffle. Adjust the browning control
if you prefer lighter or darker waffles.
Nutritional information per waffle:
Calories 458 (44% from fat) • carb. 23g • pro. 11g
fat 23g • sat. fat 12g • chol. 159mg • sod. 279mg
calc. 120mg • fiber 1g
GOOD NIGHT WAFFLES
Most of the mixing for these waffles is done the night
before. In the morning, just mix in the eggs, vanilla
extract and a pinch of baking soda while the waffle
maker is heating. Leftover batter may be covered and
kept in the refrigerator for up to 3 days. Heat your waffle
maker in the morning, stir the batter and have a freshly
baked waffle for breakfast.
Makes 6 waffles
½ cup lukewarm (105°F) water
1
tablespoon granulated sugar
2¼ teaspoons active dry yeast (1 yeast packet)
2
cups whole milk, warmed (about 105°F)
½
cup unsalted butter, melted and cooled
1
teaspoon salt
2
cups all-purpose flour
2
large eggs, lightly beaten
2
teaspoons vanilla extract
¼
teaspoon baking soda
The night before, or at least 8 hours before baking,
combine the warm water, granulated sugar and yeast.
