BLENDER CORNMEAL WAFfLEs
Enjoy a crisp waffle that’s prepared in seconds
1 egg (or equivalent)
2 tsp. (10 ml) baking powder
3/4
cup (200 ml) milk*
2 tsp. (10 ml) sugar
l/4
cup (50 ml) vegetable oil
l/4 tsp. (1 ml) salt
1 cup (250 ml) all-purpose flour
2 Tbsp. (30 ml) cornmeal
*low-fat or skimmed milk may be used
Preheat Waffle Maker. Put all ingredients into blender container. Cover and process
at a medium-high speed until dry ingredients are moistened. Do not over-blend.
Pour
l/2
cup (125 ml) batter over grids. Close Waffle Maker. Bake until steam
no longer escapes, about 3-5 minutes. Repeat. Serve while hot with warmed syrup.
YIELD:
4
WAFFLES
EXTRA-SPECIAL
WHOLE
WUEAT WAffLEs
Feed the gang with these at Sunday Brunch
1 cup (250 ml) milk*
3 eggs (or equivalent)
1 cup (250 ml) water
1 package
(l/4
ounce or 7 g)
l/4 cup (50 ml) butter or margarine
active dry yeast
l/4
cup (50 ml) honey 1
-l/2
tsp. (7 ml) salt
2-2/3
cups (650 ml) whole wheat flour
*low-fat or skimmed milk may be used
Heat-milk, water, butter and honey at 120°F (48°C). In large mixing bowl,
combine flour, eggs, yeast, salt and warmed milk mixture. Mix at low to moisten,
then medium-high for 1 minute. Cover and refrigerate several hours or overnight,
stirring occasionally.
Preheat Waffle Maker. Pour
l/2
cup (125 ml) over grids. Close waffle maker,
bake until steam no longer escapes, about 3-4 minutes. Repeat.
Serve while hot with your favorite topping.
YIELD:
10
WAFFLES
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