Filter
Top Products
12. 13.
Waffle Baker Use and Care Guide
FAST AND EASY WAFFLES
2 cups all-purpose baking mix such as Bisquick
®
1-1/3 cups milk
1 large egg
2 tablespoons vegetable or canola oil
1-1/2 teaspoons vanilla
Lightly grease and preheat Waffle Baker. In a medium (2-1/2 qt.) size
mixing bowl, with an electric mixer on low speed, mix all ingredients
until blended. Pour batter onto 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
BANANA CINNAMON RAISIN NUT WAFFLES
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
3/4 cup raisins
2 large eggs, separated
1-1/2 cups milk
2/3 cup mashed ripe banana
1/2 cup canola oil
Lightly grease and preheat the Waffle Baker. In a large mixing bowl,
with a wooden spoon, combine the flour, baking powder, cinnamon,
salt, nuts, and raisins. Set aside. In a medium bowl, with an electric
mixer on low, beat the egg yolks slightly. Then, with an electric mixer,
beat in the milk, banana, and oil. Add the egg yolk mixture to the
flour mixture. With a wooden spoon stir just until combined but still
slightly lumpy. In a small mixing bowl, with an electric mixer at high
speed, beat the egg whites until stiff peaks form. With a rubber spatula,
gently fold the beaten egg whites into the flour and egg yolk mixture,
leaving a few fluffs of egg whites in the batter. Do not over mix. Pour
batter onto the center of each waffle section of the Grid Surface.
(Batter will be thick.) Close the Lid and bake. Repeat with the
remaining batter. Serve with warm maple syrup.
YIELD: approximately 12 - 4 inch waffles
SOUR CREAM WAFFLES
1-3/4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup milk
1 cup sour cream
1/2 tablespoon grated lemon rind
Lightly grease and preheat Waffle Baker. In a small mixing bowl, sift
flour, baking powder, baking soda, and salt. Set aside. In a large bowl
with an electric mixer at low speed, beat together the eggs, milk, sour
cream, and lemon rind. Pour the dry mixture into the egg mixture
and beat with an electric mixer until smooth. Pour batter onto the
center of each waffle section of the Grid Surface. Close Lid and bake
to the desired crispness. Repeat with the remaining batter. Serve with
maple syrup.
YIELD: approximately 12 - 4 inch waffles
BUTTERMILK WAFFLES
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup canola oil
2 large eggs
Lightly grease and preheat Waffle Baker. In a medium size mixing
bowl, with an electric mixer on low speed, mix all ingredients until
blended. Pour batter onto the center of each waffle section of the
Grid Surface. Close Lid and bake. Remove from the waffle baker.
Repeat with the remaining batter.
YIELD: approximately 12 - 4 inch waffles