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HSN_WaffleBakerManual:HSN_WaffleBakerManual
Blueberry Waffles
Makes 4 waffles
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 tablespoon kosher salt
1 tablespoon sugar
8 tablespoons melted butter
1 tablespoon vanilla
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
1 cup fresh or frozen blueberries
METHOD
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla,
milk, and egg yolks. Whisk to blend.
2
In a separate bowl beat egg whites to soft peaks (tips curl).
3
Fold whipped egg whites into batter.
4
Spray preheated Waffle Baker with nonstick baking spray. Use 1
slightly rounded 8-ounce metal measuring cup full of batter and
pour into Waffle Baker. Bake for 3:00 - 4:00 minutes until golden
brown or to the desired doneness. Sprinkle remaining 1/4 cup
blueberries to the top and close the lid. Bake until golden brown.
Repeat with the remaining batter. Serve immediately
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
4/21/11
2:05 PM
Page 21
21
Crispy Bacon Waffles
Makes 4 waffles
INGREDIENTS
1 3/4 cups all -purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
8 tablespoons melted butter
1 tablespoon vanilla
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
8 slices bacon – fried crispy, cooled, and chopped into pieces.
METHOD
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla,
milk, and egg yolks. Whisk to blend.
2
In a separate bowl beat egg whites to soft peaks (tips curl).
Set aside.
3
Fold bacon pieces into batter.
4
Fold whipped egg whites into batter.
5
Spray preheated Waffle Baker with nonstick baking spray. Use 1
slightly rounded 8-ounce metal measuring cup full of batter and
pour into Waffle Baker. Bake for 3:00 - 4:00 minutes until golden
brown or to the desired doneness. Repeat with the remaining batter.
Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
22
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