Repeat with the remaining batter. Serve immediately. Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef Blueberry Waffles Makes 4 waffles INGREDIENTS 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 tablespoon kosher salt 1 tablespoon sugar 8 tablespoons melted butter 1 tablespoon vanilla 1 1/2 cups milk 3 eggs, separated (whites will be whipped separately) 1 cup fresh or frozen blueberries METHOD 1 In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk, and egg

Fold into dry ingredients. 2 Whip egg whites to soft peaks and fold into batter. 3 Spray preheated SwivelBaker™ with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting. PRESENTATION The potatoes give these waffles a tender texture and a very fine crumb, a great use for leftover