Oster CKSTWFBF10 English - Page 8

RECIPES CLASSIC BUTTERMILK WAFFLES 11/2 cups all-purpose flour 1/2 cup cornstarch 2 tbsp. cornmeal (optional) 1 tsp. baking powder 3/4 tsp. baking soda 1 tsp. salt 3 large eggs, separated 3 tbsp. granulated sugar 13/4 cups buttermilk 1/2 tsp. pure vanilla extract 1/2 cup (1 stick) unsalted butter, melted In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder, baking soda and salt to blend thoroughly; set aside. In mixer bowl, beat egg whites until soft peaks form. Add sugar; continue beating just until stiff peaks form. Set aside. Whisk together egg yolks, buttermilk and vanilla to blend. Using rubber spatula, stir buttermilk mixture into flour mixture, blending until dry ingredients are moistened. (There should still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten egg whites until combined. Pour batter onto hot, greased waffle maker and bake. Makes about 51/2 cups batter Waffle Tip: Cornstarch makes the waffles crisper. If you don't have cornstarch, you could still make great waffles by omitting cornstarch and increasing flour to 2 cups. Bake as directed. Buttermilk Blueberry Waffles Pour batter onto bottom grid of waffle maker; sprinkle batter with fresh (or defrosted frozen) blueberries. Close waffle maker and bake as directed. English-7