Chef'sChoice Classic WafflePro 852 Instructions Et Recettes page 9

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European Home Style Waffles
For those who like the tang of buttermilk, this recipe makes a light waffle with a delicate golden color.
2 cups all purpose flour
1 ⁄ teaspoon baking soda
2
1 1 ⁄ teaspoons baking powder
2
1 ⁄ teaspoon salt
2
2 tablespoons sugar
Makes about 5 whole waffles (2 squares each)
1. Preheat the Classic WafflePro
2. Stir together the flour, baking soda, baking powder, salt and sugar. Set aside.
3. In a small bowl combine the egg yolks, buttermilk, milk and melted butter. Using a rubber
spatula, gently fold the liquid into the dry ingredients.
4. In a separate bowl beat the egg whites until they are foamy and hold soft peaks. Gently fold the
egg whites into the batter.
5. Pour ⁄ cup of batter onto each preheated waffle form square. Close the lid, press it down lightly
1
3
to level batter. Bake for 3 minutes.
6. Remove waffle and place on a wire rack for about 30 seconds, then serve immediately. Waffles
may be kept warm in a preheated 300°F oven for 5 to10 minutes but their consistency may
change. Batter can be held overnight under refrigeration. If it thickens, add milk to restore to the
desired consistency.
Cornmeal Waffles
The crunchy yet airy texture of this waffle is matched by it's excellent taste.
1 1 ⁄ cups all purpose flour
2
1 ⁄ cup yellow cornmeal
2
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
Makes about 3-4 whole waffles (2 squares each)
1. Preheat the Classic WafflePro
2. Combine all dry ingredients in a large bowl. Stir to blend well.
3. Make a well in the center of the dry ingredients. Add the eggs and oil. Slowly pour in the milk,
mixing constantly until a thick batter is obtained.
4. Pour 1 ⁄ cup of batter onto each preheated waffle form square. Close the lid, press it down lightly
3
to level batter. Bake for 3 minutes.
5. Remove waffle and place on a wire rack for about 30 seconds, then serve immediately. Waffles
may be kept warm in a preheated 300°F oven for 5 to10 minutes but their consistency may
change. Batter can be held overnight under refrigeration. If it thickens, add milk to restore to the
desired consistency.
If you prefer more of a cornbread style waffle, substitute more cornmeal for some of the flour in the
recipe. 1 ⁄ cup of flour to 1
2
as directed.
®
. Set the Temperature Control dial at 3 to 4.
®
. Set the Temperature Control dial at 3 to 4.
1 ⁄ cups of cornmeal is ideal. Add more milk to make a thick batter and bake
2
1 ⁄ cup buttermilk
2
2 eggs, separated
4 tablespoons butter, melted
3 ⁄ cup milk, more if needed
4
1 ⁄ teaspoon baking soda
2
2 eggs, lightly beaten
5 tablespoons vegetable oil
1 cup milk, depending on batter consistency
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