KitchenAid KSB5 Instructions and Recipes - Page 28

PANCAKES AND WAFFLES Southern Cornmeal Waffles 2 eggs 13⁄4 cups lowfat buttermilk 1⁄3 cup margarine or butter, melted 11⁄4 cups all-purpose flour 3⁄4 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon baking soda 1⁄4 teaspoon salt 1⁄4 teaspoon allspice Heat waffle iron. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add buttermilk and margarine. Blend at MIX about 10 seconds. Add remaining ingredients. Blend at MIX about 60 seconds; scrape sides of blender jar every 20 seconds. Bake in hot waffle iron until waffles are golden brown, about 3 to 5 minutes. Yield: About 4 servings (2, 4-inch waffles each). Per serving: About 471 cal, 13 g pro, 60 g car, 20 g fat, 113 mg chol, 1028 mg sod. Pumpkin Walnut Waffles Topping 1 cup vanilla lowfat yogurt 1⁄4 cup maple syrup Waffles 2 eggs 13⁄4 cups skim or lowfat milk 3⁄4 cup canned pumpkin 2 tablespoons vegetable oil 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1⁄2 teaspoon cinnamon 1⁄4 teaspoon salt 1⁄4 teaspoon nutmeg 1⁄4 teaspoon cloves 1⁄4 cup chopped walnuts Chopped walnuts for garnish, if desired Combine topping ingredients in small bowl. Set aside. Heat waffle iron. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add milk, pumpkin, and oil. Blend at MIX about 10 seconds. Add remaining ingredients except nuts. Blend at MIX about 60 seconds; scrape sides of blender jar every 20 seconds. Add 1⁄4 cup chopped walnuts. Blend at STIR about 5 seconds. Bake in hot waffle iron until waffles are golden brown, about 3 to 5 minutes. Serve with yogurt topping and sprinkle with walnuts, if desired. Yield: About 5 servings (2, 4-inch waffles each). Per serving: About 452 cal, 15 g pro, 72 g car, 12 g fat, 90 mg chol, 415 mg sod. 26