Potato Waffles
Makes 4 waffles
INGREDIENTS
1 1/2 cups mashed potatoes
1 teaspoon kosher salt (you may need less if you potatoes are seasoned)
2 eggs, separated (whites will be whipped separately)
1/4 cups melted butter
2 cups buttermilk
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
METHOD
1
In a large bowl, whisk together potatoes, salt, egg yolks, butter
and buttermilk. Fold into dry ingredients.
2
Whip egg whites to soft peaks and fold into batter.
3
Spray preheated Waffle Baker with nonstick baking spray. Scoop up a
slightly rounded cup of batter and pour into the center of the baker.
Using the bottom of the cup, gently but quickly nudge the batter towards
the edges to even it out. Close the lid and flip over. Set timer for 5 minutes
on dark setting.
PRESENTATION
The potatoes give these waffles a tender texture and a very fine crumb. A great
way to use up leftover mashed potatoes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Gluten Free Health Waffles
Makes 2 waffles
INGREDIENTS
1 cup millet, soaked in water 3 hours
1 cup buckwheat, soaked in water 3 hours
3 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon lemon juice
1/2 cup water
METHOD
1
Drain millet and buckwheat. Add to bowl of food processor with all remaining
ingredients and process until smooth. Scrape sides and pulse a few times.
2
Spray preheated Waffle Baker with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the baker.
Using the bottom of the cup, gently but quickly nudge the batter
towards the edges to even it out. Close the lid and flip over.
Set timer for 5 minutes on dark setting
PRESENTATION
Serve hot with your favorite toppings.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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