Recipe Tips - KitchenAid KPWB100 Instructions

• Do not over-mix the batter. A few lumps are fine. Smooth batters produce
tough, heavy waffles.
• If refrigerated in a tightly sealed container, most batters will remain fresh for
one or two days. Stored batter will usually thicken, so you may have to add a
little water or milk and re-mix the batter before using. Cold batter may require
additional baking time to reach desired browness.
• Recipes that include butter, oil, or eggs will produce crispier, more easily browned
waffles than recipes without those ingredients.
• Waffles made from low-fat recipes can be difficult to remove. If your waffles tend
to stick to the waffle plates, add a little more butter or oil to the recipe. Do not
coat the waffle plates with spray-on oils or shortenings, they will produce a gummy
build-up that will be difficult to remove.
• For exceptionally light waffles, try this: when the recipe calls for eggs, separate
the eggs and blend the yolk into the batter. In a separate bowl, beat the whites
until fluffy – but not stiff – and carefully fold the whites into the batter just
before baking.
• For a hearty, full-grain flavor, try using whole grain flour in place of white flour.
• Buttermilk powder is a good substitute for fresh buttermilk in waffle recipes and is
easy to keep on hand. Use powder according to package directions.


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