HELPFUL HINTS AND TIPS

•Sift all dry ingredients.

•Egg yolks should be separated from egg whites before mixing.

•Beating egg whites separately, and then folding into the batter, will create lighter and crispier waffles.

•Egg whites should be beaten until they form stiff peaks. Stir 1/4 of beaten egg whites into batter to lighten it, then gently fold the rest of the egg whites into the batter (there should be white streaks in the batter). Do not over-mix batter when adding egg whites.

•It is not necessary to beat egg yolks and milk separately; add to the combined flour mixture, and use a whisk or hand mixer to blend.

•Do not open the Waffle Baker during the first minute of baking, or waffles will separate. Completely bake waffles before removing them from the unit.

•When waffles are done, the Lid should lift open easily. Wearing protective oven mitts, use the Lid Handle to gently lift the Lid. If the Lid pulls, wait another minute and try lifting it open again.

•Waffles can be made ahead of time, then refrigerated or frozen. When ready to eat, place defrosted waffles in your Waffle Baker and reheat waffles using the Light Waffle setting. When serving waffles to several people at once, a toaster or oven is ideal.

FOR LOW-FAT, LOW-CHOLESTEROL WAFFLES

•All recipes work equally well with skim milk.

•Leave out egg yolks altogether. All leavening properties come from the beaten egg whites.

•Use liquid vegetable oils, like canola, corn or sunflower, instead of butter.

FOR HIGHER-FIBER WAFFLES

•Substitute 1/2-cup, or more, of white flour with whole wheat flour.

•Substitute 1/4-cup of wheat or white flour with oat bran.

FOR SUGAR-FREE WAFFLES

•Substitute sugar with Splenda® No Calorie Sweetener or any other sugar substitute. Follow package directions for substitution quantities.

•Enjoy your sugarless waffles with sugar-free maple syrup. There are many wonderful brands available on the market today.

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