Banana Sour Cream Waffles, Cinnamon-Raisin Waffles

Banana Sour Cream Waffles

1 cup flour		1 cup sour cream
1⁄2	teaspoon baking powder	1⁄4	cup milk
1⁄4	teaspoon baking soda	1⁄4	cup butter, melted
1⁄4	teaspoon salt	1 ripe banana, mashed

1 egg, separated

In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a small bowl, beat the egg white with a whisk until light peaks form. Add egg yolk, sour cream, milk, butter, and banana to the flour mixture and mix well. Fold in the whipped egg white. Pour 3⁄4 cup of batter into the waffle baker. Cook 6 to 7 minutes or until golden brown. Makes 3 cups of batter.

Cinnamon-Raisin Waffles

1 cup flour	1 egg
2 tablespoons packed brown sugar	1⁄2	cup milk
2 teaspoons baking powder	2 tablespoons oil
1⁄4 teaspoon salt	1⁄3	cup raisins
11⁄2 teaspoons cinnamon

In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a large bowl, whisk together the egg, milk, and oil. Add the flour mixture to the milk mixture. Stir until the batter is just combined. Stir in the raisins. Pour about 3⁄4 cup of batter onto the waffle baker. Cook 6 to 8 minutes or until golden brown.

Makes 2 cups of batter.

Chocolate Waffles

1⁄4	cup vegetable shortening	3 tablespoons unsweetened baking cocoa
1⁄2	cup sugar	1 teaspoon baking powder
1 egg		Pinch of salt (1⁄16 teaspoon)
1⁄2 teaspoon vanilla		2⁄3 cup milk
2⁄3	cup flour

In a small mixing bowl, cream shortening and sugar until well blended. Add egg and vanilla; blend until smooth. Add remaining ingredients and mix until well blended. Batter will be thicker than normal waffle batter. Spray grids with non-stick cooking spray. Place 2⁄3 cup of batter in the middle of the waffle baker. Close lid and cook 6 to 7 minutes. Remove and serve topped with vanilla ice cream.

Makes 2 cups of batter.