KitchenAid KSB5 Instructions and Recipes - Page 29

Orange Yogurt Waffles 2 eggs 1 cup orange lowfat yogurt 1⁄2 cup skim or lowfat milk 2 tablespoons vegetable oil 2 tablespoons honey 11⁄2 cups all-purpose flour 3⁄4 cup oat bran 2 teaspoons baking powder 1 teaspoon baking soda 1⁄2 teaspoon grated orange peel 1⁄4 teaspoon allspice Maple syrup, if desired Orange lowfat yogurt, if desired Heat waffle iron. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add yogurt, milk, oil, and honey. Blend at MIX about 10 seconds. Add flour, oat bran, baking powder, baking soda, orange peel, and allspice. 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. Serve with maple syrup and a dollop of orange yogurt, if desired. Yield: About 4 servings (2, 4-inch waffles each). Per serving: About 167 cal, 6 g pro, 28 g car, 5 g fat, 44 mg chol, 206 mg sod. Oatmeal Pancakes with Raisin Topping Topping 1 cup maple syrup 1⁄2 cup raisins (mix golden and regular, if desired) Pancakes 2 eggs 2 cups skim or lowfat milk 2 tablespoons vegetable oil 11⁄4 cups all-purpose flour 1⁄2 cup whole wheat flour 2 tablespoons sugar 2 teaspoons baking powder 1⁄2 teaspoon cinnamon 1⁄4 teaspoon salt 1 cup quick-cooking rolled oats Place maple syrup and raisins in small saucepan. Bring to a boil. Remove from heat. Set aside. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add milk and oil. Blend at MIX about 10 seconds. Add all remaining ingredients except oats. Blend at MIX about 60 seconds; scrape sides of blender jar every 20 seconds. Add oats and blend at STIR about 10 seconds. Spray griddle with no-stick cooking spray and heat to medium-high. Pour 1⁄4 cup batter for each pancake onto griddle. Cook until bubbles form on surface and edges become dry, about 1 to 2 minutes. Turn; cook until golden brown on underside, about 1 to 2 minutes. Serve with raisin topping. Yield: About 8 servings (2, 4-inch pancakes each). Per serving: About 354 cal, 9 g pro, 69 g car, 6 g fat, 54 mg chol, 248 mg sod. 27