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12.
Belgian Waffle Baker Use and Care Guide
MAPLE NUT WAFFLES
2 large eggs, separated
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons maple syrup
1-1/2 cups milk
1/2 cup butter, melted
1 cup coarsely chopped walnuts
Lightly grease and preheat the Waffle Baker. With an electric mixer,
in a small bowl, beat the egg whites until stiff. Set aside. In a large
bowl, with a wooden spoon, mix the flour, baking powder, and salt.
Set aside. In a medium bowl with an electric mixer, combine the egg
yolks, milk, syrup, and melted butter. Add the liquid mixture to the
flour mixture and combine with an electric mixer until just blended.
With a rubber spatula, gently fold in the beaten egg whites and
walnuts until just mixed. Do not overmix the batter. Pour batter into
the center of each waffle section of the Grid Surface. Close the Lid
and bake to the desired crispness. Remove waffles. Repeat with the
remaining batter.
YIELD: approximately 12 - 4 inch waffles
PINEAPPLE RAISIN WAFFLES
3 cups all-purpose baking mix (such as Bisquick
®
)
1-1/2 cups milk
1 can crushed pineapple (20 ounces), drained
1 large egg
3/4 cup raisins
1/4 cup butter, melted
Lightly grease and preheat the Waffle Baker. Stir all of the
ingredients together with a wooden spoon until blended. Pour batter
into the center of each waffle section of the Grid Surface. Close the
Lid and bake to the desired crispness. Remove waffles. Repeat with
the remaining batter.
YIELD: approximately 15 - 4 inch waffles
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