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O
W
B
LD
ORLD
ELGIAN
1
2
/
cups all-purpose flour
2
3 tbsp. granulated sugar
1
1
/
tsp. active dry yeast
2
1
1
/
tsp. salt
4
In large bowl, whisk together flour, sugar, yeast and salt to blend. In medium
bowl, whisk together milk, eggs, butter and vanilla; add to dry ingredients,
mixing until large lumps are moistened. Cover; let rise in a warm, draft-free
place 1 hour or until light and bubbly (Or, cover and refrigerate overnight.)
Stir down batter; pour onto hot, greased waffle maker and bake.
1
Makes about 4
/
cups batter
2
W
W
W
HOLE
HEAT
3
/
cup whole wheat flour
4
1
/
cup wheat bran
4
2 tbsp. wheat germ
1 tsp. baking powder
1
/
tsp. salt.
4
In medium bowl, whisk together whole wheat flour, wheat bran, wheat germ,
baking powder and salt to blend thoroughly; set aside. In mixer bowl, beat egg
white just until stiff peaks form; set aside. Whisk together egg yolk, milk and
honey. Using rubber spatula, stir milk mixture into flour mixture, blending just
until dry ingredients are moistened. (There should still be small lumps; do not
over mix.) Stir in melted butter. Fold in beaten egg white until combined. Pour
batter onto hot, greased waffle maker and bake.
Makes about 2 cups batter
R
ECIPES
W
(
AFFLES
YEAST
3 large eggs
1
/
3
1 tsp. pure vanilla extract
2 cups very warm milk
(120 to130ºF to activate yeast)
(
AFFLES
CARB SMART WITH WHOLE GRAIN GOODNESS
1 egg, separated
3
/
4
1 tbsp. honey (optional)
2 tbsp. unsalted butter, melted
English-8
-
)
LEAVENED
cup unsalted butter, melted
cup skim or nonfat milk
)
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