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7.
PLAIN WAFFLES
3 large eggs, separated
1-1/2 cups milk
1/2 cup vegetable oil
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
Lightly grease and preheat Waffle Baker. In a large mixing bowl, beat
the egg yolks, milk and oil with an electric mixer until thoroughly
mixed. Add the flour, baking powder, sugar and salt. Beat until just
smooth. In a small bowl, beat the egg whites with an electric mixer on
high until stiff peaks form. With a rubber spatula, gently fold the
beaten egg whites into the mixture. Do not over mix. Pour batter
onto the center of each waffle section of the Grid Surface. Close the
Lid and bake. Repeat with the remaining batter.
YIELD: approximately 16 - 4 inch waffles
HAM and SWISS WAFFLES
2 large eggs
2 cups self-rising flour
1/2 cup butter, melted
1-3/4 cups milk
2 tablespoons brown sugar
4 tablespoons baking powder
1-1/2 cups shredded Swiss cheese
1-1/2 cups finely diced ham or Canadian bacon
Lightly grease and preheat the Waffle Baker. In a large bowl beat the
eggs with an electric mixer until fluffy. Add in the flour, melted
butter, milk, brown sugar, and baking powder. Beat until smooth with
an electric mixer. With a rubber spatula, gently fold the cheese and
diced ham or Canadian bacon into 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. Excellent topped with eggs, cooked any style.
YIELD: approximately 16 - 4 inch waffles
TWB4BEL&CAN_IB_29-11-04 11/30/04 2:05 PM Page 7