COOKING CHART
Food | Plate | quantity | setting | time | |
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waffle | waffle | preference |
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pancake | pancake | 1/4 cup per pancake | 4 | 2 to 3 minutes | |
per side | |||||
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eggs- sunny side up | pancake | 1 large egg per | 4 | 2 to 3:30 minutes | |
compartment | |||||
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| 2 large eggs plus 2T liquid |
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eggs - scrambled | pancake | (e.g. cream, milk) per four | 4 | 2 minutes | |
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Canadian bacon | pancake | 1 slice per compartment | 5 | 2 minutes per side | |
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cooked sausage (patty, link) | pancake | 1 cooked patty per | 5 | 2 to 3 minutes | |
compartment | per side | ||||
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RECIPES
Waffle Mix . . . . . . . . . . . . . 7 Waffle Mix Waffles . . . . . . . . . . 8 Buttermilk Waffles . . . . . . . . . . 8 Overnight Yeasted Waffles . . . . . . . 8 Multigrain Waffles . . . . . . . . . . 9 Buckwheat Waffles . . . . . . . . . . 9 Lemon Ginger Waffles . . . . . . . . 10
Waffle Mix
Having a batch of this mix at the ready will allow you to make one batch of four waffles at a time. Just prepare as much or as little as you need.
Our version is much healthier than purchased
mixes.
Makes about 71/2 cups of mix, enough to make 24 waffles
5½ cups unbleached,
1 cup wheat germ
1 cup buttermilk powder*
3tablespoons granulated sugar
3tablespoons baking powder 2¼ teaspoons kosher salt
1½ teaspoons baking soda
¾ teaspoon cream of tartar
1.Using a whisk, combine all ingredients thor- oughly in a large mixing bowl.
2.Store in an airtight container in a cool, dry place for up to 6 months. You can store in the refrigerator, or freeze, for ultimate fresh- ness.
*Buttermilk powder is available in most grocery stores. If you cannot find it, substituting nonfat dry milk is acceptable, but the results will not be as moist.
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