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2007_Booklet.qxd
6/11/04
6
R E C I P E S
C
W
L A S S I C
A F F L E S
1 cup all-purpose flour
1/3 cup cornstarch
1 tbsp. cornmeal (optional)
2 tsp. baking powder
3/4 tsp. salt
In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder and salt to blend
thoroughly; set aside. In mixer bowl, beat egg whites until soft peaks form. Add sugar; continue
beating just until stiff peaks form; set aside. Whisk together egg yolks, milk and vanilla. Using rubber
spatula, stir milk mixture into flour mixture, blending just until dry ingredients are moistened.
(There should still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten egg
whites until combined. Pour batter onto hot, greased waffler and bake.
Makes about 3 cups batter
W A F F L E T I P
Cornstarch makes the waffles crisper. If you don't have cornstarch, you could still make great
waffles by omitting cornstarch and increasing flour to 1 1/3 cups. Bake as directed.
O
C
A T M E A L
I N N A M O N
3/4 cup all-purpose flour
1/2 cup uncooked oats
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
In large bowl, combine flour, oats, baking powder, salt and cinnamon; stir to blend thoroughly. In
mixer bowl, beat egg white until soft peaks form. Add sugar; beat just until stiff peaks form. Set
aside. In medium bowl, whisk together egg yolk, milk and vanilla. Using rubber spatula, stir milk
mixture into flour mixture, mixing just until dry ingredients are moistened. Stir in melted butter.
Fold in beaten egg white until combined. Pour batter onto hot, greased waffler and bake.
Makes about 2 1/3 cups batter
11:27 AM
Page 6
W
A F F L E S
(old fashioned or quick)
2 large eggs, separated
1 tbsp. granulated sugar
1 cup milk
1/4 to 1/2 tsp. pure vanilla extract
1/3 cup unsalted butter, melted
1 egg, separated
1 tbsp. granulated sugar
3/4 cup milk
1/2 tsp. pure vanilla extract
3 tbsp. unsalted butter, melted
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