Buckwheat Waffles; Lemon Ginger Waffles; Gluten-Free Waffles; Banana Walnut Waffles - Cuisinart WAF-350C Series Instruction/Recipe Booklet

2 tablespoons (30 ml) pure maple syrup
1 teaspoon (5 ml) pure vanilla extract
⁄
1 cup (75 ml) grapeseed or vegetable oil
3
2 tablespoons (30 ml) flaxseed oil
1 cup (250 ml) plain yogurt (preferably
lowfat)
½ cup (125 ml) finely chopped pecans or
walnuts (optional)
1. Combine the flours, oats, baking powder,
baking soda, salt and cinnamon in a large
mixing bowl; whisk until well blended. Add
the milk, eggs, syrup and vanilla. Whisk until
smooth. Stir in the oils and yogurt and whisk
again until combined. Fold in the nuts, if
using. Let batter rest 5 minutes before using.
2. Preheat the Cuisinart Belgian Waffle Maker
®
to desired setting (a tone will sound when
preheated).
3. Pour 11/2 heaping cups (375 ml) of batter
onto the center of the lower grid of the pre-
heated waffle maker; spread batter evenly
using a heatproof spatula. Close lid of waffle
maker. When tone sounds, waffles are ready.
Open lid and carefully remove baked waffles.
Repeat with remaining batter. For best
results, serve immediately.
Nutritional information per waffle:
Calories 228 (50% from fat) • carb. 23g • pro. 6g •
fat 13g • sat. fat 2g • chol. 33mg • sod. 187mg •
calc. 83mg • fiber 2g

Buckwheat Waffles

Buckwheat imparts a nutty flavour to
these waffles – they pair great with our
Blueberry Maple syrup on page 14.
Makes 16 waffles
2 cups (500 ml) unbleached,
all-purpose flour
1 cup (250 ml) buckwheat flour
3 tablespoons (45 ml) yellow cornmeal
3 tablespoons (45 ml) granulated sugar
1 teaspoon (5 ml) baking soda
¾ teaspoon (3.75 ml) kosher salt
3 cups (750 ml) buttermilk
3 large eggs, lightly beaten
1 teaspoon (5 ml) pure vanilla extract
⁄
cup (150 ml) grapeseed or vegetable oil
2
3
1. Combine the flours, cornmeal, sugar, baking
soda and salt; whisk until well blended. Add
the buttermilk, eggs and vanilla. Whisk until
smooth. Stir in the oil and whisk again until
combined. Let batter rest 5 minutes before
using.
2. Preheat the Cuisinart Belgian Waffle Maker
®
to desired setting (a tone will sound when
preheated).
3. Pour 11/2 heaping cups (375 ml) of batter onto
the center of the lower grid of the
preheated waffle maker; spread batter evenly
using a heatproof spatula. Close lid of waffle
maker. When tone sounds, waffles are ready.
Open lid and carefully remove baked waffles.
Repeat with remaining batter. For best results,
serve immediately.
Nutritional information per waffle:
Calories 211 (46% from fat) • carb. 23g • pro. 6g •
fat 11g • sat. fat 2g • chol. 23mg • sod. 221mg •
calc. 65mg • fiber 1g

Lemon Ginger Waffles

These waffles are simply our Buttermilk Waffles with
a few added ingredients. They are fresh and sweet –
perfect when paired with warm maple syrup.
Makes 16 waffles
3½ cups (875 ml) unbleached,
all-purpose flour
3 tablespoons (45 ml) yellow cornmeal
3 tablespoons (45 ml) granulated sugar
1 teaspoon (5 ml) baking soda
¾ teaspoon (3.75 ml) kosher salt
¼ teaspoon (1 ml) ground ginger
1 tablespoon (15 ml) lemon zest
½ cup (125 ml) finely chopped candied/
crystallized ginger
3 cups (750 ml) buttermilk
3 large eggs, lightly beaten
8
1 teaspoon (5 ml) pure vanilla extract
⁄
2 cup (150 ml) grapeseed or vegetable oil
3
1. Combine the flour, cornmeal, sugar, baking
soda, salt and ground ginger in a large mixing
bowl; whisk until well blended. Stir in the zest
and candied ginger. Add the liquid ingredients
and whisk until just smooth. Let batter rest
5 minutes before using.
2. Preheat the Cuisinart Belgian Waffle Maker
®
to desired setting (a tone will sound when
preheated).
3. Pour 11/2 heaping cups (375 ml) of batter
onto the center of the lower grid of the
preheated waffle maker; spread batter evenly
using a heatproof spatula. Close lid of waffle
maker. When tone sounds, waffles are ready.
Open lid and carefully remove baked waffles.
Repeat with remaining batter. For best results,
serve immediately.
Nutritional information per waffle:
Calories 221 (43% from fat) • carb. 26g • pro. 6g •
fat 11g • sat. fat 2g • chol. 38mg • sod. 195mg •
calc. 63mg • fiber 1g

Gluten-Free Waffles

Just like our buttermilk waffles, but without
the gluten, these are light and crispy. They are
extra- decadent when served with fresh fruit.
Makes 12 waffles
3½ cups (875 ml) rice flour
½ cup (125 ml) tapioca starch (flour)
¼ cup (60 ml) milk powder
¼ cup (60 ml) granulated sugar
1 tablespoon (15 ml) baking powder
1½ teaspoons (7 ml) kosher salt
2½ cups (625 ml) buttermilk
2 large eggs, lightly beaten
1 tablespoon (15 ml) pure vanilla extract
½ cup (125 ml) grapeseed or vegetable oil
1. Combine the dry ingredients; whisk until
well blended. Add the remaining ingredients
and whisk until just combined. Let batter
rest 5 minutes before using.
2. Preheat the Cuisinart Belgian Waffle Maker
®
to desired setting (a tone will sound when
preheated).
3. Pour 11/2 heaping (375 ml) cups of batter
onto the center of the lower grid of the
preheated waffle maker; spread batter evenly
using a heatproof spatula. Close lid of waffle
maker. When tone sounds, waffles are ready.
Open lid and carefully remove baked waffles.
Repeat with remaining batter. For best results,
serve immediately.
Nutritional information per waffle:
Calories 292 (36% from fat) • carb. 40g • pro. 7g •
fat 12g • sat. fat 2g • chol. 25mg •
sod. 409mg • calc. 99mg • fiber 1g

Banana Walnut Waffles

Classic waffle for a weekend brunch.
Makes 12 waffles
2 cups (500 ml) unbleached,
all-purpose flour
2 tablespoons (30 ml) granulated sugar
1 teaspoon (5 ml) baking powder
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) kosher salt
2 large eggs, lightly beaten
⁄
1 cup (75 ml) grapeseed or vegetable oil
3
1 cup (250 ml) low-fat vanilla yogurt [or
you can use plain yogurt – if doing
so, stir 1 teaspoon (5 ml) pure vanilla
extract into the yogurt]
¾ cup (175 ml) buttermilk
1 cup (250 ml) mashed banana
(about 2 medium bananas)
½ cup (125 ml) toasted, chopped walnuts
1. Using a whisk, combine the flour, sugar,
baking powder, baking soda and salt in a
large mixing bowl. Add the eggs and oil and
whisk until blended. Stir in the yogurt and
then the buttermilk, and whisk until mixture
is smooth. Stir in banana and walnuts until
incorporated. Let batter rest 5 minutes
before using.
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