Recipes
Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.
For most recipes there is no need to grease the nonstick surface.
Waffle Baker Tips!
•The Belgian waffle grid holds more batter than a traditional grid. These recipes give a range of batter to use, for example, 2⁄3 to 3⁄4 cup. The larger amount should be used for a Belgian waffle grid.
•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.
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 2⁄3 to 3⁄4 cup of batter into the middle of the waffle baker. Cook 5 to 6 minutes or until golden brown. Makes 4 to 6 waffles.
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; add buttermilk, butter, and eggs, stirring until thoroughly mixed (batter will be thick). Pour about 2⁄3 to 3⁄4 cup of batter into the middle of the waffle baker. Close lid and cook 6 to 7 minutes or until golden brown. Makes 4 to 6 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 |
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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 2⁄3 to 3⁄4 cup of batter into the waffle baker. Cook 6 to 7 minutes or until golden brown. Makes 4 to 6 waffles.
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