Waring Pro WMK200 - Manual (Page 9)

9
Waffles may be kept warm in a low (200°F/95°C) oven. Arrange waffles on
a cookie sheet on a rack in the warm oven. Serve with whipped cream,
fruit, jam, powdered sugar, or a warm fruit syrup.
*We recommend using setting #5 to achieve a golden-brown baked
Belgian waffle. Adjust the browning control if you prefer lighter or darker
waffles.
Nutritional information per waffle:
Calories 300 (40% from fat) • carb. 37g • pro. 8g • fat 13g
sat. fat 7g • chol. 94mg • sod. 104mg • calc. 61mg • fiber 1g
Gingerbread Belgian Waffles
These waffles have the flavor of just-baked gingerbread, and are delicious
served with fresh fruit or caramelized apples and pears.
Makes approx. 6 waffles
½ cup (125ml) warm water
1 teaspoon granulated sugar
2¼ teaspoons (1 packet) active dry yeast
1½ cups (150g) all-purpose flour
1 cup (about 50g) graham cracker crumbs
¼ cup (50g) granulated sugar
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon finely chopped lemon zest
2 cups (500ml) warm milk (about 105°F)
3 large eggs, separated
½ cup (115g) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Measure the water into a large bowl. Add 1 teaspoon granulated sugar
and yeast; stir to dissolve. Let stand 10 minutes. In a separate bowl,
combine the flour, graham cracker crumbs, ¼ cup sugar, salt, ginger, and
lemon zest; stir to combine; reserve. Add the milk, egg yolks, melted
cooled butter, and vanilla to the yeast mixture. Stir until smooth. Add the
dry ingredients and beat until smooth, using a hand mixer on low speed.
Cover with waxed paper and let stand to rise in a warm, draft-free place
for 30 minutes. Beat the egg whites until stiff, but not dry. Gently fold
them into the batter.