Delicious Fruit Additions to the Basic Waffle Recipes
--Spicy Banana: Fold in 1/2 cup of mashed ripe bananas and 1 teaspoon cinnamon.
--Country Apple: Fold in 1/2 cup diced apples and 1/2 cup of chopped nuts.
--Blueberry: Fold in 1/2 cup Maine (small) blueberries. If unavailable, frozen or fresh blueberries are fine. We recommend small blueberries for best results.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
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup buttermilk
2 eggs, separated
4 tablespoons butter, melted
1 cup milk, more if needed
Makes 6-7 waffles on the M830/840 or about 4 waffles on the M850
1. Stir together the flour, baking soda, baking powder, salt and sugar. Set aside.
2. 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.
3. In a separate bowl, beat the egg whites until they are foamy and hold soft peaks. Gently, fold the egg whites into the batter.
4. If using the M830/840 WafflePro®, preheat at: "Crisp Exterior/Moist Interior" @ Color Control 3 or "Uniform Texture" @ Color Control 2 1/2.
5. Pour a generous 1/3 cup of batter onto preheated waffle grid. Close the lid, press it down lightly to level batter. Bake until the signals indicate waffle is done.
6. If using the M850 Belgian WafflePro™, preheat and set at "Crisp Exterior/Moist Interior" @ Color Adjust 4 @ 2:30 min. or "Uniform Texture" @ Color Adjust 2 @ 4:15 min.
7. Pour one (1) full measured cup of batter onto preheated waffle grid. Close and latch the lid. Bake until signal indicates waffle is done.
8. Remove waffle and place on a wire rack for about 30 seconds, then serve immediately.
Note: Waffles may be kept warm in a preheated 300°F oven for 5 to 10 minutes, but their consistency may change.
Cornmeal Waffles
The crunchy yet airy texture of this waffle is matched by it’s excellent taste. 1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, lightly beaten
5 tablespoons vegetable oil
1 cup milk, depending on batter consistency
Makes 5-6 waffles on the M830/840 or about 3 waffles on the M850 1. Combine all dry ingredients in a large bowl. Stir to blend well.
2. 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.
3. If using the M830/840 WafflePro®, preheat at: "Crisp Exterior/Moist Interior" @ Color Control 3 or "Uniform Texture" @ Color Control 2 1/2.
4. Pour a generous 1/3 cup of batter onto preheated waffle grid. Close the lid, press it down lightly to level batter. Bake until the signals indicate waffle is done.
5. If using the M850 Belgian WafflePro™, preheat and set at "Crisp Exterior/Moist Interior" @ Color Adjust 5 @ 2:00 min. or "Uniform Texture" @ Color Adjust 2 1/2 @ 4:00-4:30 min.
6. Pour one (1) full measured cup of batter onto preheated waffle grid. Close and latch the lid. Bake until signal indicates waffle is done.
7. Remove waffle and place on a wire rack for about 30 seconds then serve immediately. Note: Waffles may be kept warm in a preheated 300°F oven for 5 to 10 minutes but their consistency may change. If you prefer more of a cornbread style waffle, substitute more cornmeal for some of the flour in the recipe. 1/2 cup of flour to 1 1/2 cups of cornmeal is ideal. Add more milk to make a thick batter and bake as directed.
More Waffle Recipes
WafflePro® (product information)
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