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RECIPES
Basic Waffles
Fresh, homemade waffles make breakfast a
special occasion. Freeze the extras to use
when time is short.
Makes 12 waffles
2
1
⁄4 cups all-purpose flour
2
1
⁄2 tablespoons granulated sugar
1 tablespoon baking powder
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon salt
1
3
⁄4 cups lowfat milk
6 tablespoons vegetable oil
2 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
Cuisinar
t
®
Waffle Iron.
When the iron is ready, the audible signal will
sound and green indicator light will illuminate.
Pour
¾
cup batter onto the center of lower
grid; spread batter using a heatproof spatula to
within
½
inch of the edge of the grid. Close lid
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. 20g • pro. 4g
• fat 9g • sat. fat 1g • chol. 38mg • sod. 248mg
• calc. 118mg • fiber 1g
Light and Crispy
Buttermilk Waffles
Whipping the egg whites makes these waffles
extra-light and crispy.
Makes 10 waffles
2 cups all-purpose flour
3 tablespoons granulated sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1
⁄2 teaspoon salt
1
3
⁄4 cups buttermilk
6 tablespoons unsalted butter, melted,
cooled slightly
1 teaspoon pure vanilla extract
2 large eggs, separated
Place flour, 1
1
⁄2 tablespoons of 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 until smooth. Stir into dry ingredients
until well blended and smooth. Preheat your
Cuisinart
®
Waffle Iron.
Using an electric mixer, whip egg whites until
frothy. Add remaining sugar and continue to
whip until firm, but not dry, peaks form. Carefully
fold whites into batter in two additions, using a
large rubber spatula, until the whites and batter
are completely incorporated.
When iron is ready, the audible signal will sound
and green indicator light will illuminate. Pour
¾
cup batter onto the center of lower grid; spread
batter using a heatproof spatula to within
½
inch
of the edge of the grid. Close lid of waffle iron
– green indicator light will turn off. When audi-
ble signal sounds and green indicator light turns
on again, waffle is ready. Open lid and carefully
remove baked waffle. Repeat with remaining
batter.
Nutritional information per waffle:
Calories 172 (38% from fat) • carb. 22g • pro. 5g
• fat. 7g • sat. fat 4g • chol. 52mg • sod. 310mg
• calc. 63mg • fiber 1g
Sweet Belgian Yeast Waffles
These waffles bake with crispy exteriors
and light, fluffy interiors.
Makes 12 waffles
1
1
⁄2 teaspoons active dry yeast
1
⁄4 cup warm water (105˚-110˚)
¼ cup sugar
1
⁄2 cup unsalted butter
2 cups warm lowfat milk
2 cups all-purpose flour
2
⁄3 cup cornstarch
2 eggs, separated
1
⁄3 cup granulated sugar, divided
1
⁄2 teaspoon salt
1 teaspoon pure vanilla extract
5
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