840212701 ENv01.qxd:840056600 Ev04 2/20/12 9:58 AM Page 10 
Recipes
Recipes (cont.)
TIPS: Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags; then heat in an oven or microwave.
Buttermilk Waffles
11⁄2 cups (375 ml) flour
11⁄2 teaspoons (7.5 ml) baking powder
11⁄2 cups (375 ml) buttermilk
6 tablespoons (90 ml) butter, melted
Weekend Waffles
1 cup (250 ml) flour
3 teaspoons (15 ml) baking
3 eggs, separated
1 cup (250 ml) milk
1/2 teaspoon (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) salt
2 eggs, beaten lightly
powder
1/4 teaspoon (1.3 ml) salt
1 tablespoon (15 ml) sugar
4 tablespoons (60 ml) oil
1 teaspoon (5 ml) vanilla
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 one
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 one
Banana Sour Cream Waffles
waffle maker. Cook 5 to 6 minutes or until golden brown.
Makes 4 to 6 waffles.
1 cup (250 ml) flour
1/2 teaspoon (2.5 ml) baking powder
1/4 teaspoon (1.3 ml) baking soda
1/4 teaspoon (1.3 ml) salt 1 egg, separated
1 cup (250 ml) sour cream 1/4 cup (60 ml) milk
1/4 cup (60 ml) butter, melted 1 ripe banana, mashed
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 one
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