3
♦ Batters with very little or no added fat or oil and dessert batters may stick to the wafe grids. It may be necessary to apply a light
coating of vegetable oil to the wafe grids before cooking the rst wafe and as needed for additional wafes. Excessive use of oil
can damage the nonstick coating and over time may even cause sticking.
♦ No-stick cooking sprays are not recommended for seasoning the waffle maker as they may leave a tacky residue. In addition, the waffle
may have a mottled appearance instead of the even brown appearance as when using vegetable oil.
♦ Keep wafes warm and crisp until serving by placing them in a single layer directly on a rack in a 200°F oven.
♦ If you have leftover wafes, freeze them. Cool extra wafes to room temperature. Place them between layers of waxed paper in a
resealable plastic freezer bag and freeze for up to 1 month. When ready to serve, pop the frozen wafes into your toaster or reheat in
an oven at 350°F for about 10 minutes.
Recipes
Classic Wafes
2 cups all-purpose our 1¾ cups milk
1 tablespoon sugar 2 eggs
1 tablespoon baking powder 2 tablespoons vegetable oil
¼ teaspoon salt
Mix our, sugar, baking powder, and salt in a large bowl. Whisk milk, eggs, and oil in a medium bowl. Whisk milk
mixture into dry ingredients just until dry ingredients are thoroughly moistened. Preheat wafe maker. Pour 1 cup
batter onto the center of the bottom grid. Close top and ip wafe maker. Bake until brown, about 4 minutes.
Makes 4 wafes
Fluffy Wafes
1¾ cups all-purpose our 1¾ cups milk
1 tablespoon baking powder 2 eggs, separated
¼ teaspoon salt 2 tablespoons vegetable oil
Mix our, baking powder, and salt in a large bowl. Whisk milk, egg yolks, and oil in a medium bowl. Whisk milk
mixture into dry ingredients just until dry ingredients are thoroughly moistened. Beat egg whites until stiff in a small
bowl with an electric mixer. Fold whites into batter, leaving a few uffs. Preheat wafe maker. Pour 1 cup batter onto
the center of the bottom grid. Close top and ip wafe maker. Bake until brown and crisp, about 4 minutes.
Makes 4 wafes
Pumpkin Wafes with Honey Ginger Butter
1½ cups all-purpose our ¼ teaspoon ground nutmeg
¼ cup sugar 1 cup canned pumpkin
1 tablespoon cornstarch 2 large eggs
2½ teaspoons baking powder 1 cup milk
¼ teaspoon salt 2 tablespoons vegetable oil
1½ teaspoons ground cinnamon 1 teaspoon vanilla extract
1 teaspoon ground ginger
Mix our, sugar, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl; reserve. Whisk
pumpkin and eggs in a medium bowl. Add milk, oil, and vanilla to pumpkin mixture and whisk until blended. Add
pumpkin mixture to dry ingredients and stir until smooth. Preheat wafe maker. Pour about 1 cup batter onto the center
of the bottom grid. Close top and ip wafe maker. Bake until brown, about 4 to 5 minutes. Serve with Honey Ginger
Butter (see recipe below).
Makes 3 wafes
Honey Ginger Butter
¼ cup butter, softened ¼ teaspoon ground ginger
2½ tablespoons honey
Mix butter, honey, and ginger in a small bowl. Refrigerate until ready to serve.
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