Proctor Silex 26070 Mode D'emploi page 8

Recipes
TIPS: The Belgian waffle plates hold more batter than the
traditional plates of a waffle baker. These recipes give a
range of batter to use, for example, 2/3 to 3/4 cup (158 to
177 ml). The larger amount should be used for a Belgian
waffle.
Waffles can be frozen and then reheated. Make a large
batch ahead of time and let cool on a cooling rack.
Freeze in airtight storage bags; then heat in an oven or
microwave oven.
Basic Waffles
2 cups (473 ml) flour
2 Tablespoons (30 ml)
sugar
1 Tablespoon (15 ml)
baking powder
In a large bowl, combine flour, sugar, baking powder and
salt; set aside. In a small bowl, whisk together milk, oil,
and eggs. Gradually add milk mixture to flour mixture.
Stir until just blended. Pour 2/3 to 3/4 cup (158 to 177 ml)
of batter into waffle baker. Close cover and cook 6 to 7
minutes or until golden brown. Serves: 8
Basic Blueberry Waffles: After pouring batter onto waffle
plates, sprinkle fresh blueberries over batter; then close
cover. Do not stir berries into batter or you will have
blue-gray waffles.
Test Kitchen Tips: Homemade waffle batter may take
longer to cook than packaged pancake and waffle mix.
The packaged mix waffles are done in about 5 minutes.
Made-from-scratch recipes take a few minutes more.
1 teaspoon (5 ml) salt
1 ⁄ cups (414 ml) milk
3
4
1/3 cup (79 ml) vegetable oil
2 eggs
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