Villaware NDVLWFBFS1 - Manual (Page 7)

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1 ½ cups all-purpose flour
½ cup cornstarch
2 tbsp. cornmeal (optional)
1 tbsp. baking powder
¾ tsp. baking soda
1 tsp. salt
3 large eggs, separated
3 tbsp. granulated sugar
1 ¾ cups buttermilk
½ tsp. pure vanilla extract
½ cup (1 stick) unsalted butter,
melted
Classic Buttermilk Waffles
In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking
powder, baking soda and salt to blend thoroughly; set aside. In mixer
bowl, beat egg whites until soft peaks form. Add sugar; continue beating
just until stiff peaks form. Set aside. Whisk together egg yolks, buttermilk
and vanilla to blend. Using rubber spatula, stir buttermilk mixture into
flour mixture, blending until dry ingredients are moistened. (There should
still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten
egg whites until combined. Pour batter onto hot, greased waffler and
bake.
makes about 5 ½ cups batter
Waffle Tip: Cornstarch makes the waffles crisper. If you don’t have
cornstarch, you could still make great waffles by omitting cornstarch and
increasing flour to 2 cups. Bake as directed
Buttermilk Blueberry Waffles
Pour batter onto bottom grid of waffler; sprinkle batter with fresh (or
defrosted frozen) blueberries. Close waffler and bake as directed.
Recipes
2 ½ cups all-purpose flour
3 tbsp. granulated sugar
1 ½ tsp. active dry yeast
3 large eggs
¹⁄³ cup unsalted butter, melted
1 tsp. pure vanilla extract
1 ¼ tsp. salt
2 cups very warm milk (120 to130ºF
to activate yeast)
Old World Belgian Waffles
In large bowl, whisk together flour, sugar, yeast and salt to blend. In
medium bowl, whisk together milk, eggs, butter and vanilla; add to dry
ingredients, mixing until large lumps are moistened. Cover; let rise in a
warm, draft-free place one hour or until light and bubbly (or, cover and
refrigerate overnight.) Stir down batter; pour onto hot, greased waffler
and bake.
makes about 4 ½ cups batter
Recipes
(yeast-leavened)