Cuisinart WAF-F30 User Manual - Page 14

Pumpkin Spice Waffles An obvious choice for the fall months, made even more so when topped with the Apple Compote (page 18) or the Pecan Spice Butter (page 20). Makes 8 waffles 2½ cups unbleached, all-purpose flour 3 tablespoons packed light brown sugar 2 tablespoons yellow cornmeal ¾ teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon kosher salt ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice 2 cups buttermilk 1½ cups pumpkin purée 2 large eggs 1 teaspoon pure vanilla extract 2/3 cup vegetable oil ¼ cup finely chopped candied ginger, optional 1. Combine dry ingredients (through to the allspice) in a large mixing bowl; whisk until well blended. In either a large measuring cup or separate mixing bowl, combine the buttermilk, pumpkin purée, eggs, vanilla extract, and oil; whisk to combine. Add the liquid ingredients to the dry and whisk until some lumps remain. Add the candied ginger to the batter, if using, and gently fold into the batter. 2. Preheat the waffle maker to desired setting. 3. P our one cup of batter onto the center of the bottom waffle plate and spread slightly, no closer than 1 inch from the edge of the plate. Close the waffle maker and turn clockwise to flip. When the waffle is ready, carefully open the waffle maker and remove baked waffle. Repeat with remaining batter. 4. For best results, serve immediately. Nutritional information per waffle: Calories 382 (49% from fat) • carb. 41g • pro. 8g • fat 21g • sat. fat 2g • chol. 49mg • sod. 313mg • calc. 433mg • fiber 3g Maple Bacon Waffles After a few different attempts, it was determined that maple sugar imparted the best maple flavor. It can be found in most baking aisles of grocery stores, and is available online. If it cannot be found, a combination of light brown sugar (2 tablespoons) and pure maple syrup (¼ cup) can be substituted, but the maple flavor will be slightly muted. Makes 8 waffles 2½ cups unbleached, all-purpose flour ¼ cup maple sugar 2 tablespoons yellow cornmeal ½ teaspoon baking soda ½ teaspoon kosher salt 2½ cups buttermilk 3 large eggs ½ teaspoon pure vanilla extract 2/3 cup vegetable oil 8 slices cooked bacon, crumbled (about ¾ cup once crumbled) 1. Combine dry ingredients in a large mixing bowl; whisk until well blended. In either a large measuring cup or separate mixing bowl, combine the buttermilk, eggs, vanilla extract and oil; whisk to combine. Add the liquid ingredients to the dry and whisk until some lumps remain. Add the crumbled bacon and gently fold into the batter. 2. P reheat the waffle maker to desired setting. 3. P our a scant cup of batter onto the center of the bottom waffle plate. Close the waffle maker and turn clockwise to flip. When the waffle is ready, carefully open the waffle maker and remove baked waffle. Repeat with remaining batter. 4. For best results, serve immediately. Nutritional information per waffle: Calories 425 (53% from fat) • carb. 40g • pro. 11g • fat 25g • sat. fat 4g • chol. 80mg • sod. 416mg • calc. 193mg • fiber 1g 14