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POUND CAKE WAFFLES
1 cup granulated sugar 1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened 1/2 tsp. salt
2 large eggs 1/4 tsp. baking powder
2 tsp finely chopped lemon or orange zest 1/4 tsp. baking soda
2 tsp. freshly squeezed lemon or orange juice 1/2 cup buttermilk
In mixer bowl, beat sugar and butter until light and fluffy, stopping to scrape bowl occasionally.
Beat in eggs, 1 at a time, until blended. Add lemon zest and juice. In small bowl, whisk together
flour, salt, baking powder and baking soda to blend well. On low speed, add flour mixture, in 3
parts, alternately with buttermilk, in 2 parts. Mix just until blended, stopping to scrape bowl
often. Batter will be very thick. Spoon batter onto hot, greased waffler and bake.
Makes about 2 1/2 cups batter
CHOCOLATE WAFFLES
1 1/2 cups all-purpose flour 1 cup granulated sugar
1 1/2 tsp. baking powder 1 tsp. vanilla extract
1/2 tsp. salt 2 large eggs
1/2 cup (1 stick) unsalted butter 3/4 cup milk
2 ounces unsweetened chocolate,
cut into chunks
Sift together flour, baking powder and salt to blend thoroughly; set aside. In large microwave-
safe bowl, microwave butter and chocolate on HIGH 1 to 1 1/4 minutes or until butter is melted.
Stir chocolate until completely melted. Whisk in sugar and vanilla. (Be sure mixture is not hot
enough to cook eggs when added; cool slightly, if necessary.) Beat in eggs, 1 at a time. Add
flour mixture, in 3 parts, alternately with milk, in 2 parts. (Batter will thicken as chocolate cools.)
Pour or spoon batter onto hot, greased waffler and bake.
Makes about 3 cups batter
DOUBLE CHOCOLATE WAFFLES
Stir 1/3 cup mini chocolate morsels into prepared batter; bake as directed.
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