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PRO LINE™ SERIES WAFFLE BAKER
RECIPE TIPS
Do not over-mix the batter. A few lumps are fine. Smooth batters produce tough,
heavy waffles.
1
Recipes that include butter, oil, or eggs will produce crispier, more easily browned waffles
than recipes without those ingredients.
3
Waffles made from low-fat recipes can be difficult to remove. If your waffles tend to stick
to the waffle plates, add a little more butter or oil to the recipe. Do not coat the waffle
plates with spray-on oils or shortenings – they will produce a gummy build-up that will be
difficult to remove.
4
For exceptionally light waffles, try this: when the recipe calls for eggs, separate the eggs
and blend the yolk into the batter. In a separate bowl, beat the whites until fluffy – but
not stiff – and carefully fold the whites into the batter just before baking.
5
If refrigerated in a tightly sealed container, most batters will remain fresh for one or two
days. Stored batter will usually thicken, so you may have to add a little water or milk and
re-mix the batter before using. Cold batter may require additional baking time to reach
desired browness.
2