Proctor-Silex Waffle Baker User Instructions page 10

Recipes
(cont.)
Cinnamon-Raisin Waffles
1 cup (237 ml) flour
2 Tablespoons (30 ml) brown
sugar, packed
2 teaspoons (10 ml) baking
powder
1/4 teaspoon (1.2 ml) salt
1 1 ⁄ teaspoons (7.4 ml) cinnamon
2
In a small bowl, whisk together the flour, sugar, baking
powder, salt, and cinnamon. In a large bowl, whisk together
the egg, milk, and oil. Add the flour mixture to the milk
mixture. Stir until the batter is just combined. Stir in the
raisins. Pour 2/3 to 3/4 cup (158 to 177 ml) of batter into
waffle baker. Close cover and cook 6 to 8 minutes or until
golden brown. Serves: 4 to 6
Crispy Ginger Ale Waffles
2 cups (473 ml) baking mix (for example, Bisquick)
2 Tablespoons (30 ml) oil
1 1 ⁄ cups (355 ml) ginger ale
2
Whisk together baking mix, oil, and ginger ale. Let sit 5 minutes.
Pour 2/3 to 3/4 cup (158 to 177 ml) of batter into waffle
baker. Close cover and cook 6 minutes or until golden brown.
Serves: 4
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1 egg
1/2 cup (118 ml) milk
2 Tablespoons (30 ml) oil
1/3 cup (79 ml) raisins
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