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HSN_WaffleBakerManual:HSN_WaffleBakerManual
Crunchy Cornmeal Waffles
Makes 5 waffles
INGREDIENTS
1 3/4 cups buttermilk
2 eggs
6 tablespoons melted butter
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
METHOD
1
Whisk wet ingredients in a bowl until combined.
2
In a separate bowl, whisk dry ingredients together until combined.
3
Pour wet ingredients over dry ingredients and whisk just
until combined.
4
Spray preheated Waffle Baker with nonstick baking spray. Scoop up
a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the
batter towards the edges to even it out. Bake for 3:00 - 4:00
minutes until golden brown or to the desired doneness.
PRESENTATION
Dress them up with herbs or jalapenos if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
4/21/11
2:05 PM
Page 25
25
Potato Waffles
Makes 4 waffles
INGREDIENTS
1 1/2 cups mashed potatoes
1 teaspoon kosher salt
(you may need less if your potatoes are seasoned)
2 eggs, separated (whites will be whipped separately)
1/4 cups melted butter
2 cups buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
METHOD
1
In a large bowl, whisk together potatoes, salt, egg yolks, butter
and buttermilk. Fold into dry ingredients.
2
Whip egg whites to soft peaks and fold into batter.
3
Spray preheated Waffle Baker with nonstick baking spray. Scoop up
a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the
batter towards the edges to even it out. Bake for 3:00 - 4:00
minutes until golden brown or to the desired doneness.
PRESENTATION
The potatoes give these waffles a tender texture and a very fine crumb,
a great use for leftover mashed potatoes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
26
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