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with waxed paper and let stand to rise in a
warm, draft-free place for 30 minutes.
Beat the egg whites until stiff, but not dry. Gently
fold into the batter.
Preheat your Cuisinart
setting #4 or preferred setting* (indicator light
will be illuminated when preheated).
For best results, do not open waffle maker
during cooking process. Doing so will offset the
timing mechanism.
When the waffle grids are preheated, open the
lid. Fill the provided batter cup to the top with
batter. If using a standard measuring cup, fill to
¾ cup. Use a heatproof spatula to spread the
batter evenly across the grids. Close lid and
rotate 180˚ to the right and bake the waffles until
the Ready light illuminates, indicating the waffle
is done. Remove waffle and repeat with
remaining batter.
Waffles may be kept warm in a low (200°F) oven.
Place waffles arranged on a cookie sheet on a
rack in the warm oven. Serve with lemon curd,
fruit, jam, powdered sugar, a warm fruit syrup, or
whipped cream.
*We recommend using setting #4 to achieve a
golden-brown, baked Belgian waffle. Adjust the
browning control if you prefer lighter or darker
waffles.
Nutritional information per waffle:
Calories 458 (44% from fat) • carb. 23g • pro. 11g
fat 23g • sat. fat 12g • chol. 159mg • sod. 279mg
calc. 120mg • fiber 1g
Good-Night Waffles
Most of the mixing for these waffles is done the
night before. In the morning, just mix in the eggs,
vanilla extract and baking soda while the waffle
maker is heating. Leftover batter may be covered
and kept in the refrigerator for up to 3 days. Heat
your waffle maker in the morning, stir the batter
and have a freshly baked waffle for breakfast.
Makes approx. 6 waffles
½
cup lukewarm (105°F) water
1
tablespoon granulated sugar
2¼
teaspoons active dry yeast (one packet)
2
cups whole milk, warmed (about 105°F)
½
cup unsalted butter, melted and cooled
Belgian Waffle Maker on
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1
teaspoon salt
2
cups all-purpose flour
2
large eggs, lightly beaten
2
teaspoons pure vanilla extract
¼
teaspoon baking soda
The night before, or at least 8 hours before
baking, combine the warm water, granulated
sugar and yeast. Let stand 10 minutes, until
foamy. Stir in the warm milk, melted butter and
salt. Beat in the flour until smooth (this may be
done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let stand
overnight (or for 8 hours) on the countertop; do
not refrigerate.
When ready to bake, preheat your Cuisinart
Belgian Waffle Maker on setting #4 or preferred
setting* (indicator light will be illuminated when
preheated).
For best results, do not open waffle maker
during cooking process. Doing so will offset the
timing mechanism.
While the waffle maker is heating, stir the eggs,
vanilla extract and baking soda into the batter.
When the waffle grids are preheated, open the
lid. Fill the provided batter cup to the top with
batter. If using a standard measuring cup, fill to
¾ cup. Pour into waffle grids. Use a heatproof
spatula to spread the batter evenly over the
grids. Close cover and rotate 180˚ to the right.
Bake the waffles until the Ready light illuminates,
indicating the waffle is done.
Rotate 180˚ to the left. Remove waffle and repeat
with remaining batter. Waffles may be kept warm
in a low (200°F) oven. Place waffles arranged on
a cookie sheet on a rack in the oven. Serve with
sliced fresh fruit, jam, powdered sugar, a warm
fruit syrup, or whipped cream.
*We recommend using setting #4 to achieve a
golden-brown, baked Belgian waffle. Adjust the
browning control if you prefer lighter or darker
waffles.
Nutritional information per waffle:
Calories 373 (49% from fat) • carb. 38g • pro. 10g
fat 20g • sat. fat 12g • chol. 123mg • sod. 501mg
calc. 117mg • fiber 1g
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