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Lacy Waffles Using Packaged Mix
For a unique lacier waffle, we highly recommend the following basic recipe:
2 cups prepared pancake or waffle mix
1 tablespoon vegetable oil
1
⁄2 tablespoon sugar (adjust to your taste)
1
1
⁄4 cup water
Makes about 2 waffles
1. Place the waffle mix, vegetable oil and sugar in a medium bowl. Add the water and blend all
ingredients with a wire whisk until smooth and free from lumps. Let stand for 5 minutes.
2. Preheat the Belgian WafflePro
®
and set it at:
“Crispy Exterior/Moist Interior” @ Color Adjust 4 @ 1:35 minutes.
3. Pour one full measured cup of waffle mix onto preheated waffle grid. Close and latch the lid.
Bake until the signal indicates the waffle is done.
4. Remove waffle and place on wire rack for about 30 seconds, then serve immediately.
Note: Waffles may be kept warm in a preheated 300°F. oven for 5 to 10 minutes but their consistency may
change. Batter can be kept overnight under refrigeration. If it thickens, add water to restore to the
desired consistency.
Cornmeal Waffles
The crunchy yet airy texture of this waffle is matched by it’s excellent taste.
1
1
⁄2 cups-all purpose flour
1
⁄2 cup yellow cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1
⁄2 teaspoon baking soda
2 eggs, lightly beaten
5 tablespoons vegetable oil
1 cup milk
Makes about 3 waffles
1. Combine all dry ingredients in a medium bowl. Stir to blend well.
2. Make a well in the center of the dry ingredients. Add the eggs and oil. Slowly pour in the milk,
mixing constantly until all ingredients are blended and the batter thickens. If the batter is too
thick, add more milk, one tablespoon at a time until the right consistency is obtained.
3. Preheat the Belgian WafflePro
®
and set it at:
“Crispy Exterior/Moist Interior” @ Color Adjust 4-5 @ 2:00 minutes or
“Uniform Texture” @ Color Adjust 2
1
⁄2 @ 4:00 – 4:30 minutes
4. Pour one full measured cup of waffle batter onto preheated waffle grid. Close and latch the lid.
Bake until the signal indicates the waffle is done.
5. Remove waffle and place on wire rack for 30 seconds, then serve immediately. If you prefer more
of a cornbread style waffle, substitute more cornmeal for some of the flour in the recipe.
1
⁄2 cup
of flour to 1
1
⁄2 cups cornmeal is ideal. You’ll need to add more milk to obtain the proper
consistency. Bake as directed.
Note: Waffles may be kept warm in a preheated 300°F. oven for 5 to 10 minutes but their consistency
may change. Batter can be kept overnight under refrigeration. If it thickens, add milk to restore to the
desired consistency.