Chef's Choice 830 WafflePro Instructions Manual page 9

Delicious Fruit Additions to the Basic Waffle Recipes
Spicy Banana
Fold in ½ cup of mashed ripe bananas and 1 teaspoon cinnamon.
Country Apple
Fold in ½ cup of finely chopped (peeled) apples and ¼ to ½ cup of chopped pecans or walnuts.
Blueberry
Fold in ½ cup canned Maine (small) blueberries and a pinch of nutmeg. If unavailable, fresh or frozen
blueberries are fine. We recommend small berries for best results.
European Home Style Waffles
For those who like the tang of buttermilk, this recipe makes a light waffle with a delicate golden color.
2 cups all purpose flour
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
Makes 6-7 waffles
1. Stir together the flour, baking soda, baking powder, salt and sugar. Set aside.
2. In a small bowl combine the egg yolks, buttermilk, milk and melted butter. Using a rubber spatula,
gently fold the liquid into the dry ingredients.
3. In a separate bowl beat the egg whites until they are foamy and hold soft peaks. Gently fold the egg
whites into the batter.
4. Preheat the WafflePro
"Crisp Exterior/Moist Interior" @ Color Control 4 to 4½ or "Uniform Texture" @ Color Control 3½
5. Pour about a level
indicates waffle is done.
6. Remove waffle and place on a wire rack for about 30 seconds, then serve immediately.
Note: Waffles may be kept warm in a preheated 300°F oven for 5 to 10 minutes, but their consistency may change.
Cornmeal Waffles
The crunchy yet airy texture of this waffle is matched by it's excellent taste.
1½ cups all purpose flour
½ cup yellow cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1 cup milk, depending on batter consistency
Makes 5-6 waffles
1. Combine all dry ingredients in a large bowl. Stir to blend well.
2. Make a well in the center of the dry ingredients. Add the eggs and oil. Slowly pour in the milk, mixing
constantly until a thick batter is obtained.
3. Preheat the WafflePro
"Crisp Exterior/Moist Interior" @ Color Control 4½ or "Uniform Texture" @ Color Control 3½
4. Pour about a level
signal indicates waffle is done.
5. Remove waffle and place on a wire rack for about 30 seconds then serve immediately.
Note: Waffles may be kept warm in a preheated 300°F oven for 5 to 10 minutes but their consistency may change.
If you prefer more of a cornbread style waffle, substitute more cornmeal for some of the flour in the recipe.
½ cup of flour to 1½ cups of cornmeal is ideal. Add more milk to make a thick batter and bake as directed.
set at:
®
/ cup waffle batter onto preheated waffle grid. Close the lid and bake until signal
1
3
at:
®
/ of a cup waffle batter onto preheated waffle grid. Close the lid and bake until
1
3
½ cup buttermilk
2 eggs, separated
4 tablespoons butter, melted
1 cup milk, more if needed
1 teaspoon salt
½ teaspoon baking soda
2 eggs, lightly beaten
5 tablespoons vegetable oil
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