Recipes; Buttermilk Waffles - Cuisinart WAF-4B Instruction/Recipe Booklet

RECIPES

Basic Waffles
Fresh, homemade waffles make breakfast
a special occasion. Freeze the extras
to use when time is short.
Makes 20 waffles
4 cups all-purpose flour
4 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 ⁄ cups lowfat milk
1
2
⁄ cup vegetable oil
3
4
4 large eggs
Place ingredients in a large mixing bowl and
combine until well blended and smooth. Let
batter rest 5 minutes before using. Preheat
your Cuisinart Waffle Iron.
®
When the iron is ready, the audible signal will
sound and green indicator light will illuminate.
Pour 1 ⁄ cups batter onto the center of the lower
1
2
grid; spread batter using a heatproof spatula to
within ⁄ inch of the edge of the grid. Close lid
1
2
of waffle iron – green indicator light will turn off.
When audible signal sounds and green indica-
tor light turns on again, waffle is ready. Open lid
and carefully remove baked waffle. Repeat with
remaining batter.
Nutritional information per waffle:
Calories 174 (44% from fat) • carb. 24g • pro. 5g
• fat 10g • sat. fat 1g • chol. 46mg • sod. 298mg
• calc. 142mg • fiber 1g
Light and Crispy

Buttermilk Waffles

Whipping the egg whites makes these
waffles extra-light and crispy.
Makes 24 waffles
3 cups all-purpose flour
⁄ cup plus 2 tablespoons granulated
1
4
sugar
1 tablespoon baking powder
1 ⁄ teaspoons baking soda
1
2
⁄ teaspoon salt
3
4
1 ⁄ cups buttermilk
3
4
9 tablespoons unsalted butter, melted,
cooled slightly
1 ⁄ teaspoons pure vanilla extract
1
2
4 large eggs, separated
1 large egg white
Place flour, sugar, baking powder, baking soda,
and salt in a mixing bowl and stir to combine.
In a separate bowl, whisk together buttermilk,
melted butter, vanilla, and egg yolks and stir into
dry ingredients until mixture resembles a smooth
batter. Add extra white to bowl of whites and
whip to firm, but not dry, peaks using an electric
mixer. Preheat your Cuisinart
Carefully fold whites into batter in three
additions using a large rubber spatula, until the
whites and batter are completely incorporated.
When the iron is ready, the audible signal will
sound and green indicator light will illuminate.
Pour 1 ⁄ cups batter onto the center of the lower
1
2
grid; spread batter using a heatproof spatula to
within ⁄ inch of the edge of the grid. Close lid
1
2
of waffle iron – green indicator light will turn off.
When audible signal sounds and green indica-
tor light turns on again, waffle is ready. Open lid
and carefully remove baked waffle. Repeat with
remaining batter.
Nutritional information per waffle:
Calories 127 (39% from fat) • carb.16g • pro. 3g
• fat 5g • sat. fat 3g • chol. 48mg • sod. 222mg
• calc. 37mg • fiber 0g
Sweet Belgian
Yeast Waffles
These waffles bake with crispy exteriors
and light, fluffy interiors.
Makes 20 waffles
1 package active dry yeast
(2 ⁄ teaspoons)
1
4
⁄ cup sugar
1
2
⁄ cup warm water (105˚-110˚F)
1
4
⁄ cup unsalted butter
3
4
2 ⁄ cups warm lowfat milk
3
4
3 cups all-purpose flour
1 cup cornstarch
3 eggs, separated
⁄ cup granulated sugar, divided
1
4
1 teaspoon salt
2 teaspoons pure vanilla extract
Waffle Iron.
®
5