RECIPES
OLD WORLD BELGIAN WAFFLES (YEAST-LEAVENED)
21/2 cups | 3 large eggs |
3 tbsp. granulated sugar | 1/3 cup unsalted butter, melted |
11/2 tsp. active dry yeast | 1 tsp. pure vanilla extract |
11/4 tsp. salt | 2 cups very warm milk |
| (120 to130ºF to activate yeast) |
In large bowl, whisk together flour, sugar, yeast and salt to blend. In medium bowl, whisk together milk, eggs, butter and vanilla; add to dry ingredients, mixing until large lumps are moistened. Cover; let rise in a warm,
Makes about 41/2 cups batter
WHOLE WHEAT WAFFLES (CARB SMART WITH WHOLE GRAIN GOODNESS)
3/4 cup whole wheat flour | 1 egg, separated |
1/4 cup wheat bran | 3/4 cup skim or nonfat milk |
2 tbsp. wheat germ | 1 tbsp. honey (optional) |
1 tsp. baking powder | 2 tbsp. unsalted butter, melted |
1/4 tsp. salt. |
|
In medium bowl, whisk together whole wheat flour, wheat bran, wheat germ, baking powder and salt to blend thoroughly; set aside. In mixer bowl, beat egg white just until stiff peaks form; set aside. Whisk together egg yolk, milk and honey. Using rubber spatula, stir milk mixture into flour mixture, blending just until dry ingredients are moistened. (There should still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten egg white until combined. Pour batter onto hot, greased waffle maker and bake.
Makes about 2 cups batter
