Villaware NDVLWFBFS1 Buttermilk Blueberry Waffles, Classic Buttermilk Waffles, Recipes

Recipes

1 ½ cups all-purpose flour ½ cup cornstarch

2 tbsp. cornmeal (optional)

1 tbsp. baking powder

¾tsp. baking soda 1 tsp. salt

3 large eggs, separated

3 tbsp. granulated sugar

1 ¾ cups buttermilk

½ tsp. pure vanilla extract

½cup (1 stick) unsalted butter,   melted

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Classic Buttermilk Waffles

In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder, baking soda and salt to blend thoroughly; set aside. In mixer bowl, beat egg whites until soft peaks form. Add sugar; continue beating just until stiff peaks form. Set aside. Whisk together egg yolks, buttermilk and vanilla to blend. Using rubber spatula, stir buttermilk mixture into flour mixture, blending until dry ingredients are moistened. (There should still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten egg whites until combined. Pour batter onto hot, greased waffler and bake.

Makes about 5 ½ cups batter

Waffle Tip: Cornstarch makes the waffles crisper. If you don’t have cornstarch, you could still make great waffles by omitting cornstarch and increasing flour to 2 cups. Bake as directed

Buttermilk Blueberry Waffles

Pour batter onto bottom grid of waffler; sprinkle batter with fresh (or defrosted frozen) blueberries. Close waffler and bake as directed.

Recipes

2 ½ cups all-purpose flour

3 tbsp. granulated sugar

1 ½ tsp. active dry yeast

3 large eggs

¹⁄³ cup unsalted butter, melted 1 tsp. pure vanilla extract

1 ¼ tsp. salt

2 cups very warm milk (120 to130ºF   to activate yeast)

Old World Belgian Waffles (yeast-leavened)

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, draft-free place one hour or until light and bubbly (or, cover and refrigerate overnight.) Stir down batter; pour onto hot, greased waffler and bake.

Makes about 4 ½ cups batter

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