Villaware NDVLWFBFS1 Owner's Manual page 7

Recipes
Classic Buttermilk Waffles
1 ½ cups all-purpose flour In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking
powder, baking soda and salt to blend thoroughly; set aside. In mixer
½ cup cornstarch
bowl, beat egg whites until soft peaks form. Add sugar; continue beating
2 tbsp. cornmeal (optional)
just until stiff peaks form. Set aside. Whisk together egg yolks, buttermilk
1 tbsp. baking powder
and vanilla to blend. Using rubber spatula, stir buttermilk mixture into
¾ tsp. baking soda
flour mixture, blending until dry ingredients are moistened. (There should
1 tsp. salt
still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten
3 large eggs, separated
egg whites until combined. Pour batter onto hot, greased waffler and
3 tbsp. granulated sugar
bake.
1 ¾ cups buttermilk
makes about 5 ½ cups batter
½ tsp. pure vanilla extract
Waffle Tip:
½ cup (1 stick) unsalted butter,
cornstarch, you could still make great waffles by omitting cornstarch and
melted
increasing flour to 2 cups. Bake as directed
Buttermilk Blueberry Waffles
Pour batter onto bottom grid of waffler; sprinkle batter with fresh (or
defrosted frozen) blueberries. Close waffler and bake as directed.
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Cornstarch makes the waffles crisper. If you don't have
Recipes
Old World Belgian Waffles
2 ½ cups all-purpose flour In large bowl, whisk together flour, sugar, yeast and salt to blend. In
medium bowl, whisk together milk, eggs, butter and vanilla; add to dry
3 tbsp. granulated sugar
ingredients, mixing until large lumps are moistened. Cover; let rise in a
1 ½ tsp. active dry yeast
warm, draft-free place one hour or until light and bubbly (or, cover and
3 large eggs
refrigerate overnight.) Stir down batter; pour onto hot, greased waffler
¹ ⁄ ³ cup unsalted butter, melted
and bake.
1 tsp. pure vanilla extract
makes about 4 ½ cups batter
1 ¼ tsp. salt
2 cups very warm milk (120 to130ºF
to activate yeast)
(yeast-leavened)
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