Waffle Baker Recipes
Waffle Baker Tips! |
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• The waffle baker grids hold about | • Homemade waffle batter may | |
3⁄4 cup batter and make two | take longer to cook than packaged | |
square waffles. Two waffles would | pancake and waffle mixes. The | |
be a typical serving. | packaged mix waffles are done in | |
• A thin waffle batter requires less | about 5 minutes. Recipes that are | |
batter to cover the grids than a | ||
minutes more. | ||
thick batter. | ||
• For most recipes, there is no need | ||
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| to grease the nonstick surface. | |
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Weekend Waffles
1 cup flour | 3 eggs, separated |
3 teaspoons baking powder | 1 cup milk |
1⁄4 teaspoon salt | 4 tablespoons oil |
1 tablespoon sugar | 1 teaspoon vanilla |
In a large bowl, whisk together flour, baking powder, salt, and sugar. Set aside.
Beat egg whites until stiff. Add milk and egg yolks to flour mixture. Stir until smooth. Add oil and vanilla to batter and mix well. Fold egg whites into the batter. Pour about 3⁄4 cup of batter into the middle of the waffle baker. Cook 5 to 6 minutes or until golden brown. Makes 3 1⁄2 cups of batter.
Buttermilk Waffles
11⁄2 | cups flour | 11⁄2 cups buttermilk | |
11⁄2 | teaspoons baking powder | 6 tablespoons butter, melted | |
1⁄2 | teaspoon baking soda | 2 eggs, beaten lightly | |
1⁄2 | teaspoon salt |
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, butter, and eggs, stirring until thoroughly mixed (batter will be thick). Pour about 3⁄4 cup of batter into the middle of the waffle baker.
Cook 6 to 7 minutes or until golden brown. Makes 3 cups of batter.
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