Proctor-Silex Waffle Baker - Buttermilk Waffles; Banana Sour Cream Waffles

9
Buttermilk Waffles
1
1
⁄2 cups (355 ml) flour
1
1
⁄2 teaspoons (7.4 ml) baking
powder
1/2 teaspoon (2.5 ml) baking
soda
1/2 teaspoon (2.5 ml) salt
In a medium bowl, whisk together flour, baking powder,
baking soda, and salt; stir in buttermilk, butter, and eggs,
stirring until thoroughly mixed (batter will be thick). Pour
2/3 to 3/4 cup (158 to 177 ml) of batter into waffle baker.
Close cover and cook 6 to 7 minutes or until golden brown.
Serves: 4 to 6
Banana Sour Cream Waffles
1 cup (237 ml) flour
1/2 teaspoon (2.5 ml) baking
powder
1/4 teaspoon (1.2 ml) baking
soda
1/4 teaspoon (1.2 ml) salt
1 egg, separated
In a large bowl, whisk together flour, baking powder, baking
soda, and salt; set aside. In a small bowl, beat the egg white
with a whisk until light peaks form. Add egg yolk, sour cream,
milk, butter, and banana to the flour mixture and mix well.
Fold in the whipped egg white. Pour 2/3 to 3/4 cup (158 to
177 ml) of batter into waffle baker. Close cover and cook 6
to 7 minutes or until golden brown. Serves: 4 to 6
1
1
⁄2 cups (355 ml)
buttermilk
6 Tablespoons (89 ml)
butter, melted
2 eggs, beaten lightly
1 cup (237 ml) sour cream
1/4 cup (59 ml) milk
1/4 cup (59 ml) butter,
melted
1 ripe banana, mashed
Recipes (cont.)
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