Whole Wheat Waffles - Toastmaster TWB4REG Use And Care Manual Recipe Book

WHOLE WHEAT WAFFLES

2 large eggs
2 cups whole wheat flour
1/2 cup butter, melted
1-3/4 cups milk
1-1/2 tablespoons brown sugar
4 teaspoons baking powder
1-1/2 teaspoon salt
Lightly grease and preheat Waffle Baker. In a medium mixing bowl,
beat eggs with an electric mixer until fluffy. Beat in the remaining
ingredients just until smooth. Pour batter onto the center of each
waffle section of the Grid Surface. Close the Lid and bake until
desired crispness. Repeat with the remaining batter.
YIELD: approximately 10 - 4 inch waffles
BANANA COCONUT WAFFLES
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1-3/4 cups milk
1/2 cup canola oil
3/4 cup mashed ripe banana
3/4 cup shredded coconut
Lightly grease and preheat the Waffle Baker. In a large mixing bowl
with a wooden spoon combine the flour, baking powder, and salt. Set
aside. In another mixing bowl, with an electric mixer, beat the egg
yolks slightly; then add the milk and oil to combine. Add the egg yolk
mixture to flour mixture all at once. Stir until just combined but still
slightly lumpy. With a wooden spoon stir in the banana and coconut
to the egg yolk mixture. Set aside. In a small bowl beat the egg whites
with an electric mixer on high until still peaks form. With a rubber
spatula, gently fold the beaten egg whites into the combined mixture,
leaving a few fluffs of egg white within the batter. Do not overmix.
Pour batter onto the center of each waffle section of the Grid
Surface. Close the Lid and bake. Repeat with the remaining batter.
YIELD: approximately 10 - 4 inch waffles
7.