Waring WMK300A, IB8465, IB08WR119 manual

½cup warm water

1 teaspoon granulated sugar

2¼ teaspoons active dry yeast (1 packet) 1½ cups all-purpose flour

1cup graham cracker crumbs ¼ cup granulated sugar

¼ teaspoon salt

1teaspoon ground ginger

½ teaspoon finely chopped lemon zest

2cups warm milk (about 105°F)

3large eggs, separated

½cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

Measure water into a large bowl. Add 1 teaspoon granulated sugar and yeast; stir to dissolve. Let stand 10 minutes. In a separate bowl, combine the flour, graham cracker crumbs, ¼ cup sugar, salt, ginger, and lemon zest; stir to combine. Add the milk, egg yolks, melted cooled butter, and vanilla to the yeast mixture. Stir until smooth. Add the dry ingredients and beat until smooth, using low speed of a hand mixer. Cover with waxed paper and let stand to rise in a warm, draft-free place for 30 minutes.

Beat the egg whites until stiff, but not dry. Gently fold into the batter.

Preheat your Waring Pro® Belgian Waffle Maker on setting #4 or preferred setting (green indicator light will be illuminated when preheated).

For best results, do not open waffle maker during cook- ing process. Doing so will offset the timing mechanism.

Use the measuring scoop to measure out batter, spread- ing evenly into waffle grids. Close lid and rotate 180˚ to the right and bake in the hot waffle maker until beeper sounds. Rotate waffle maker 180˚ to the left. Remove

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