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Excellent topped with eggs cooked any style. YIELD: approximately 13 - 4 inch waffles 10. Belgian Waffle Baker Use and Care Guide BLUEBERRY WHOLE WHEAT and BRAN WAFFLES BLUEBERRY WHOLE WHEAT and BRAN WAFFLES Lightly grease and preheat the Waffle Baker. In a large bowl, with a wooden spoon, stir together the all-purpose flour, whole wheat flour, bran, baking powder, and salt. In a medium bowl, with an electric mixer, lightly beat the egg yolks and sugar. With a wooden spoon, stir in the milk and melted butter. With a wooden spoon, stir the egg yolk mixture into the flour mixture until just moistened; do not beat. In a small bowl, with an electric mixer, beat the egg whites just until stiff. With a rubber spatula, gently fold the egg whites and the blueberries into the batter. Pour batter into the center of each waffle section of the Grid Surface. Close the Lid and bake to the desired crispness. Remove waffles. Repeat with the remaining batter. YIELD: approximately 12 - 4 inch waffles 11. MAPLE NUT WAFFLES MAPLE NUT WAFFLES Lightly grease and preheat the Waffle Baker. With an electric mixer, in a small bowl, beat the egg whites until stiff. Set aside. In a large bowl, with a wooden spoon, mix the flour, baking powder, and salt. Set aside. In a medium bowl with an electric mixer, combine the egg yolks, milk, syrup, and melted butter. Add the liquid mixture to the flour mixture and combine with an electric mixer until just blended. With a rubber spatula, gently fold in the beaten egg whites and walnuts until just mixed. Do not overmix the batter. Pour batter into the center of each waffle section of the Grid Surface. Close the Lid and bake to the desired crispness. Remove waffles. Repeat with the remaining batter. YIELD: approximately 12 - 4 inch waffles PINEAPPLE RAISIN WAFFLES 3 cups all-purpose baking mix (such as Bisquick®) 1-1/2 cups milk 1 can crushed pineapple (20 ounces), drained 1 large egg 3/4 cup raisins 1/4 cup butter, melted Lightly grease and preheat the Waffle Baker. Stir all of the ingredients together with a wooden spoon until blended. Pour batter into the center of each waffle section of the Grid Surface. Close the Lid and bake to the desired crispness. Remove waffles. Repeat with the remaining batter. YIELD: approximately 15 - 4 inch waffles 12. Belgian Waffle Baker Use and Care Guide BANANA OATMEAL WAFFLES BANANA OATMEAL WAFFLES Lightly grease and preheat the Waffle Baker. Using a food processor, add all of the ingredients except the bananas and process until smooth, stopping once to scrape down the sides of the processor bowl. Add the bananas to the mixture and pulse 5 to 6 times. Pour batter into the center of each waffle section of the Grid Surface. Close the Lid and bake to the desired crispness. Remove waffles. Repeat with the remaining batter. YIELD: approximately 16 - 4 inch waffles 13. COCONUT MACADAMIA WAFFLES COCONUT MACADAMIA WAFFLES Lightly grease and preheat the Waffle Baker. In a medium bowl with an electric mixer, beat the eggs until fluffy. Add in the flour, butter, milk, sugar, baking powder, and salt, beating just until smooth. With a rubber spatula, gently fold in the coconut and nuts. Pour batter into the center of each waffle section of the Grid Surface. Close the Lid and bake to the desired crispness. Remove waffles. Repeat with the remaining batter. YIELD: approximately 12 - 4 inch waffles 14. Belgian Waffle Baker Use and Care Guide WHOLE WHEAT and SOY FLOUR WAFFLES WHOLE WHEAT and SOY FLOUR WAFFLES Lightly grease and preheat the Waffle Baker. Sift the dry ingredients together into a medium bowl. In another medium bowl, beat the egg yolks with an electric mixer until light and fluffy. Add the buttermilk and melted butter to the egg yolks and beat with an electric mixer. Add the liquid mixture to the dry ingredients with a wooden spoon, combining with a few strokes. Do not overmix. In a small bowl with an electric mixer, beat the egg whites until stiff. Fold the egg whites with a rubber spatula into the batter. Pour batter into the center of each waffle section of the Grid Surface. Close the Lid and bake to the desired crispness. Remove the waffles. Repeat with the remaining batter. YIELD: approximately 12 - 4 inch waffles 15. APPLE WALNUT WAFFLES APPLE WALNUT WAFFLES Lightly grease and preheat Waffle Baker. In a small bowl beat the egg whites with an electric mixer until stiff. Set aside. In a large bowl with a wooden spoon, mix the dry ingredients and set aside. In a medium bowl, with an electric mixer, combine the egg yolks, melted butter, apple sauce, and apple juice. Add the egg yolk mixture to the dry ingredients and combine with an electric mixer until just blended. Stir in the diced apple and walnuts with a wooden spoon. With a rubber spatula, fold in the beaten egg whites until just mixed. Do not overmix the batter. Pour batter into the center of each waffle section of the Grid Surface. Close the Lid and bake to desired crispness. Remove waffles. Repeat with th...
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