Cuisinart WAF-300 Instruction Manual - Page 9
Multigrain Waffles, Buckwheat Waffles
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combined. Cover with plastic and refrigerate at least 12 hours and up to 24 hours. 2. Preheat the Cuisinart® Breakfast Central™ to desired setting (a tone will sound when preheated). 3. Whisk batter to combine again (batter will deflate). 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 255 (46% from fat) • carb. 28g • pro. 6g • fat 13g • sat. fat 8g • chol. 80mg • sod. 323mg • calc. 58mg • fiber 1g Multigrain Waffles A great mix of whole grains, healthy oils and nuts. Skip the sugary syrups and top with fresh fruit. Makes 12 waffles 1 cup whole wheat flour 1 cup unbleached, all-purpose flour ½ cup rolled oats (not quick) 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon kosher salt ½ teaspoon ground cinnamon 1½ cups dairy-free milk (may substitute skim or lowfat) 2 large eggs, lightly beaten 2 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1⁄3 cup grapeseed or vegetable oil 2 tablespoons flaxseed oil 1 cup plain yogurt (preferably lowfat) ½ cup finely chopped pecans or walnuts (optional) 1. Combine the flours, oats, baking powder, baking soda, salt and cinnamon in a large mixing bowl; whisk until well blended. Add the milk, eggs, syrup and vanilla. Whisk until smooth. Stir in the oils and yogurt and whisk again until combined. Fold in the nuts, if using. 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 228 (50% from fat) • carb. 23g • pro. 6g • fat 13g • sat. fat 2g • chol. 33mg • sod. 187mg • calc. 83mg • fiber 2g Buckwheat Waffles Buckwheat imparts a nutty flavor to these waffles - they pair great with our Blueberry Maple syrup on page 14. Makes 16 waffles 2 cups unbleached, all-purpose flour 1 cup buckwheat flour 3 tablespoons yellow cornmeal 3 tablespoons granulated sugar 1 teaspoon baking soda ¾ teaspoon kosher salt 3 cups buttermilk 3 large eggs, lightly beaten 1 teaspoon pure vanilla extract 2⁄3 cup grapeseed or vegetable oil 1. Combine the flours, cornmeal, sugar, baking soda and salt; whisk until well blended. Add the buttermilk, eggs and vanilla. Whisk until smooth. Stir in the oil and whisk again until combined. Let batter rest 5 minutes before using. 9