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CLASSIC BUTTERMILK WAFFLES
• In large bowl, sift or whisk together our, 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 our 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 wafe maker and bake.
• Makes about 5 ½ cups batter
• Tip: Cornstarch makes the wafes crisper. If you don’t have cornstarch, you could still
make great wafes by increasing our to 2 cups. Bake as directed.
• Buttermilk Blueberry Wafes:
Pour batter onto bottom grid of wafe maker; sprinkle batter with fresh (or defrosted
frozen) blueberries. Close wafe maker and bake as directed.
RECIPES (cont.)
1 ½ cups all-purpose our
3 large eggs, separated
½ cup cornstarch
3 tbsp. granulated sugar
2 tbsp. cornmeal (optional)
1 ¾ cups buttermilk
1 tbsp. baking powder
½ tsp. pure vanilla extract
¾ tsp. baking soda
½ cup (1 stick) unsalted butter, melted
1 tsp. salt
WHOLE WHEAT WAFFLES
• In medium bowl, whisk together whole wheat our, 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 our mixture, blending just until dry ingredi-
ents 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 wafe maker and bake.
• Makes about 2 cups batter
¾ cup whole wheat our
1 egg, separated
¼ cup wheat bran
¾ cup skim or nonfat milk
2 tbsp. wheat germ
1 tbsp. honey (optional)
1 tsp. baking powder
2 tbsp. unsalted butter, melted
¼ tsp. salt
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