Cuisinart WAF-300 Instruction Manual - Page 8

Waffle Mix Waffles The recipe makes enough for two batches of waffles, but increase it for however many mouths you need to feed. The waffles freeze well and can be reheated quickly in a toaster oven. Makes 8 waffles 2½ cups Waffle Mix (previous recipe) 1¾ cups buttermilk 1 large egg, lightly beaten 1½ tablespoons grapeseed or vegetable oil 1. Put all the ingredients into a medium mixing bowl. Whisk until just smooth. Let batter rest 5 minutes before using. 2. Preheat the Cuisinart® Breakfast Central™ to desired setting (a tone will sound when preheated). 3. Pour half of the batter (about 11/2 heaping cups) onto the center of the lower grid of the preheated waffle maker; spread batter evenly using a heatproof spatula. Close lid of waffle maker. When tone sounds, waffles are ready. Open lid and carefully remove baked waffles. Repeat with remaining batter. For best results, serve immediately with desired toppings. Nutritional information per waffle: Calories 206 (22% from fat) • carb. 32g • pro. 9g • fat 5g • sat. fat 1g • chol. 30mg • sod. 543mg • calc. 236mg • fiber 1g Buttermilk Waffles Fresh, homemade waffles make breakfast a special occasion. Freeze the extras to use when time is short. Makes 12 waffles 3 cups unbleached, all-purpose flour 3 tablespoons yellow cornmeal 3 tablespoons granulated sugar 1 teaspoon baking soda ¾ teaspoon kosher salt 2½ cups buttermilk 3 large eggs, lightly beaten 1 teaspoon pure vanilla extract 2⁄3 cup grapeseed or vegetable oil 1. Combine all dry ingredients in a large mixing bowl; whisk until well blended. Add the liquid ingredients and whisk until just smooth. Let batter rest 5 minutes before using. 2. Preheat the Cuisinart® Breakfast Central™ to desired setting (a tone will sound when preheated). 3. Pour 11/2 heaping cups of batter onto the center of the lower grid of the preheated waffle maker; spread batter evenly using a heatproof spatula. Close lid of waffle maker. When tone sounds, waffles are ready. Open lid and carefully remove baked waffles. Repeat with remaining batter. For best results, serve immediately. Nutritional information per waffle: Calories 269 (47% from fat) • carb. 29g • pro. 7g • fat 14g • sat. fat 2g• chol. 50mg • sod. 291mg • calc. 70mg • fiber 1g Overnight Yeasted Waffles This is the more authentic way of preparing waffles. The flavor cannot be matched! Makes 8 waffles 1½ cups reduced-fat milk ½ cup (1 stick) unsalted butter 2 cups unbleached, all-purpose flour 1½ teaspoons active, dry yeast 2 tablespoons granulated sugar 1 teaspoon kosher salt 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1. Put the milk and butter in a small saucepan set over medium-low heat. Once butter has melted, remove and cool until just warm. While the milk and butter are heating, whisk the flour, yeast, sugar and salt together in a large mixing bowl. Gradually add the warm milk/butter mixture and whisk until smooth. Add the eggs and vanilla and whisk until 8