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Old World Belgian Wa es (yeast-leavened)
2
1
⁄2 cups all-purpose our 3 large eggs
3 tbsp. granulated sugar
1
⁄3 cup unsalted butter, melted
1
1
⁄2 tsp. active dry yeast 1 tsp. pure vanilla extract
1
1
⁄4 tsp. salt 2 cups very warm milk
(120 to130ºF to activate yeast)
In large bowl, whisk together our, sugar, yeast and salt to
blend. In medium bowl, whisk together milk, eggs, butter and
vanilla; add to dry ingredients, mixing until large lumps are
moistened. Cover; let rise in a warm, draft-free place 1 hour or
until light and bubbly (Or, cover and refrigerate overnight.) Stir
down batter; pour onto hot, greased wa e maker and bake.
Makes about 4
1
⁄2 cups batter
Whole Wheat Wa es (carb smart with whole grain goodness)
3
⁄4 cup whole wheat our 1 egg, separated
1
⁄4 cup wheat bran
3
⁄4 cup skim or nonfat milk
2 tbsp. wheat germ 1 tbsp. honey (optional)
1 tsp. baking powder 2 tbsp. unsalted butter, melted
1
⁄4 tsp. salt
In medium bowl, whisk together whole wheat our, wheat
bran, wheat germ, baking powder and salt to blend thoroughly;
set aside. In mixer bowl, beat egg white just until sti peaks
form; set aside. Whisk together egg yolk, milk and honey. Using
rubber spatula, stir milk mixture into our mixture, blending just
until dry ingredients are moistened. (There should still be small
lumps; do not over mix.) Stir in melted butter. Fold in beaten
egg white until combined. Pour batter onto hot, greased wa e
maker and bake.
Makes about 2 cups batter
11