Proctor-Silex Waffle Baker User Instructions page 8

Recipes
TIPS: The Belgian waffle plates hold more batter than the
traditional plates of a waffle baker. These recipes give a range
of batter to use, for example, 2/3 to 3/4 cup (158 to 177 ml).
The larger amount should be used for a Belgian waffle.
Waffles can be frozen and then reheated. Make a large batch
ahead of time and let cool on a cooling rack. Freeze in airtight
storage bags; then heat in an oven or microwave oven.
Basic Waffles
2 cups (473 ml) flour
2 Tablespoons (30 ml) sugar
1 Tablespoon (15 ml) baking
powder
1 teaspoon (5 ml) salt
In a large bowl, combine flour, sugar, baking powder and salt;
set aside. In a small bowl, whisk together milk, oil, and eggs.
Gradually add milk mixture to flour mixture. Stir until just
blended. Pour 2/3 to 3/4 cup (158 to 177 ml) of batter into
waffle baker. Close cover and cook 6 to 7 minutes or until
golden brown. Serves: 8
Basic Blueberry Waffles: After pouring batter onto waffle
plates, sprinkle fresh blueberries over batter; then close
cover. Do not stir berries into batter or you will have blue-gray
waffles.
Test Kitchen Tips: Homemade waffle batter may take longer
to cook than packaged pancake and waffle mix. The packaged
mix waffles are done in about 5 minutes. Made-from-scratch
recipes take a few minutes more.
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1 3 ⁄ cups (414 ml) milk
4
1/3 cup (79 ml) vegetable
oil
2 eggs
8
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