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3 eggs
1 cup milk
½ cup melted butter or margarine
1 Tbsp. vanilla (optional)
Beat whole eggs in a bowl until thick. Beat milk, melted butter and vanilla into eggs. In a
separate bowl, combine remaining ingredients. Sift into egg mixture, and mix well. Bake
as directed.
Variation: Cinnamon – Apple. Add 1 apple peeled and shredded, 1 tsp. vanilla and
½ tsp. cinnamon to batter.
1 egg (or equivalent)
¾ cup (200 ml) milk*
¼ cup (50 ml) vegetable oil
1 cup (250 ml) all-purpose flour
*low-fat or skim milk may be used
Preheat Waffle Maker. Put all ingredients into blender container. Cover and process at a
medium-high speed until dry ingredients are moistened. Do not over-blend. Pour ¾ cup
(200 ml) batter over grids. Close Waffle Maker. Bake until steam no longer escapes,
about 3–5 minutes. Repeat. Serve while hot with warmed syrup.
1 cup (250 ml) milk*
1 cup (250 ml) water
¼ cup (50 ml) butter or margarine
¼ cup (50 ml) honey
2
/
cups (650 ml) whole wheat flour
2
3
*low-fat or skim milk may be used
Heat milk, water, butter and honey at 120°F (48°C). In large mixing bowl, combine flour,
eggs, yeast, salt and warmed milk mixture. Mix at low to moisten, then medium-high for
1 minute. Cover and refrigerate several hours or overnight, stirring occasionally.
Preheat Waffle Maker. Pour ¾ cup (200 ml) over grids. Close waffle
maker, bake until steam no longer escapes, about 3–5 minutes. Repeat.
Serve while hot with your favorite topping.
2 egg yolks
2 cups (500 ml) milk
2 cups (500 ml) all-purpose flour
1 Tbsp. (15 ml) baking powder
Preheat Waffle Maker. Put all ingredients, except egg whites, in a large mixing bowl. Beat on
low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten
egg whites. Pour ¾ cup (200 ml) batter over grids. Close Waffle Maker, bake until steam no
longer escapes, about 3–5 minutes. Repeat. Serve while hot with your favorite topping.
R
q
uiCk
B
lenDer
Enjoy a crisp waffle that's prepared in seconds
e
-s
xtra
PeCial
Feed the gang with these at Sunday Brunch
l
'
iGht
ecipes
w
affles
2 cups flour
½ tsp. salt
1 Tbsp. baking powder
2 tsp. sugar
C
w
ornmeal
affles
2 Tbsp. (30 ml) cornmeal
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) sugar
¼ tsp. (1 ml) salt
w
w
hole
heat
3 eggs (or equivalent)
1 package (1/4 ounce or 7 g)
active dry yeast
½ tsp. (2 ml) salt
C
w
n
risP
affles
½ tsp. (2 ml) salt
/
cup (75 ml) oil
1
3
2 egg whites, stiffly beaten
English-4
Yield: 6–8 Waffles
Yield: 3 Waffles
w
affles
Yield: 7 Waffles
Yield: 5 Waffles
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