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¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon finely chopped
lemon zest
2 cups warm milk (about 105°F)
3 large eggs, separated
½ cup unsalted butter, melted
and cooled
1 teaspoon pure vanilla extract
Measure water into a large bowl. Add 1 teaspoon
granulated sugar and yeast; stir to dissolve. Let
stand 10 minutes. In a separate bowl, combine
the flour, graham cracker crumbs, ¼ cup sugar,
salt, ginger, and lemon zest; stir to combine. Add
the milk, egg yolks, melted and cooled butter,
and vanilla to the yeast mixture. Stir until
smooth. Add the dry ingredients and beat until
smooth, using a hand mixer on low speed. Cover
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
®
Double 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.
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 in the hot waffle
maker until beeper sounds. Rotate waffle maker
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 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
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
®
Double 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.
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