Ingredients:
4 1/2 C. Flour
2 t. Baking soda
4 t. Baking powder
2 t. Salt
2 to 3 T. Casters sugar
2/3 C. Butter, melted
5 Eggs, beaten
3 1/4 C Milk
Procedure:
In a large mixing bowl sift the first four dry ingredients together
Add the Sugar, butter, eggs and milk. Mix well until the batter is
runny and completely smooth
Leave to stand to 1 to 2 hours
Heat and if necessary, grease the waffle mold
Pour a small ladle of batter in one half of the open waffle iron.
Close the mold and turn it over so that the batter is distributed equally
in both halves
Leave to cook
Open the waffle iron, take out the waffle, sprinkle with icing sugar
and serve
Notes:
The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup
Belgian waffles, which are often heaped with fresh strawberries and whipped cream, are made on special waffle makers with particularly large, deep grids
Waffles are popular not only for breakfast, but for desserts as well. Savory waffles can be topped with creamed meat or vegetable mixturesCan be served with whipped cream or jam
Waffles can also be filled
Ingredients:
2 C. All purpose flour
5 T. Sugar
2 t. Baking powder
1 t. Baking soda
1/2 t. Salt
4 Eggs, lightly beaten
1 C. Fruit yogurt
1 C. Water
4 T. Butter, melted
Ingredients For Fruit & Cream Syrup:
1 C. Sugar
2 T. Butter
1 C. Light corn syrup
1 C. Half & half or canned milk
2 t. Vanilla
2 C. fresh fruit to compliment fruit flavoured yogurt
Procedure:
Combine the flour, sugar, baking powder, baking soda and salt in large
mixing bowl
Combine eggs, yogurt and water in medium bowl. Whisk in melted butter
Pour the liquid ingredients into the dry ingredients and stir until it
is moistened
Leave the batter to stand for about 1 hour so the glutin can relaxe
Heat and if necessary, grease the waffle mold to which the batter will
be cooked
Pour a small ladle of batter in one half of the open waffle iron.
Close the mold and turn it over so that the batter is distributed equally
in both halves
Leave to cook
Open the waffle iron, take out the waffle and serve
Serve garnished with syrup of your choice
Procedure For Fruit & Cream Syrup:
Melt butter in 2 quart saucepan. Add sugar, corn syrup and cream
Cook over low heat, stirring constantly, until sugar is dissolved
Simmer until syrupy, add vanilla and fruit
Serve, on the side, in a gravy boat and let the guests ladle it over
the Yogurt Waffles
Notes:
Some examples are strawberry yogurt & fresh sliced strawberries, peach
yogurt & fresh sliced peaches or nectarines, blueberry yogurt & fresh
blueberries, etc.
Do not boil the cream while making the syrup, or it will curdle
Ingredients:
2 C. Flour
2 T. Sugar
4 t. Baking powder
1 t. salt
1 t. Cinnamon
1 1/2 C. Milk
1 C. Pumpkin puree
4 Eggs, separated
1/2 C. Butter, melted
Procedure:
Sift together the dry ingredients
Combine the milk, egg yolks, butter and pumpkin purée together
until well combined
Stir the wet ingredients into the dry ingredients until just blended
Beat egg whites until stiff and then fold them into batter
Leave the batter to stand for about 1 hour so the glutin can relaxe
Heat and if necessary, grease the waffle mold to which the batter will
be cooked
Pour a small ladle of batter in one half of the open waffle iron.
Close the mold and turn it over so that the batter is distributed equally
in both halves
Leave to cook
Open the waffle iron, take out the waffle and serve
Notes:
Canned pumpkin purée is best for this recipe
Serve with maple syrup
Can be garnished with whipped cream, sprinkles of chocolate or
cinnamon, etc.
Ingredients:
1 Ripe banana
1 Egg
1 1/2 C. Milk
1/2 C. Powdered milk
1/2 t. Salt
2 1/2 T. Sugar
1/4 C. Margarine
1 t. Vanilla
1 C. While flour
1 T. Baking powder
Procedure:
Beat the banana with an electric beater until it is mushy
Beat in the egg until the mixture becomes frothy (about a minute) and
then beat in the milk, powdered milk, salt, sugar, margarine and vanilla
Now add the flour and when the flour has combined, add the baking
powder
Leave the batter to stand for about 1 hour so the glutin can relaxe
Heat and if necessary, grease the waffle mold to which the batter will
be cooked
Pour a small ladle of batter in one half of the open waffle iron.
Close the mold and turn it over so that the batter is distributed equally
in both halves
Leave to cook
Open the waffle iron, take out the waffle and serve
Serve garnished with syrup of your choice
Notes:
Can be garnished with wipped cream, sprinkles of cinnamon or
chocolate, sliced banana, etc.
Serve with maple or golden syrup
Blueberry And Maple Waffles:
Ingredients:
1 T. unsalted butter
1 C. Whole wheat flour
1 C. Milk
2 Eggs
1/2 t. Baking soda
1/4 t. Salt
3/4 C. Fresh blueberries
2 oz. Pure maple syrup
Procedure:
Wash and rinse the blueberries, and either chop coarsley, or toss in a
Cuisinart (or similar contraption) and pulse for just a second. Set aside
In a large bowl, mix the flour, salt and baking soda
Melt the butter in a large skillet, over low heat
Add the eggs, milk and maple syrup to the mixture in the bowl, and
blend with a whisk
Add the butter from the pan and mix thoroughly
Finally, toss in the chopped blueberries, and blend them in
Leave the batter to stand for about 1 hour so the glutin can relaxe
Heat and if necessary, grease the waffle mold to which the batter will
be cooked
Pour a small ladle of batter in one half of the open waffle iron.
Close the mold and turn it over so that the batter is distributed equally
in both halves
Leave to cook
Open the waffle iron, take out the waffle and serve
Notes:
The chopped berries will cause the batter to turn purple
If the batter seems a bit too thick, add a little more milk
Serve with maple or golden syrup
Can be garnished with whipped cream, sprinkles of chocolate or
cinnamon, fresh whole blueberries, etc.
