Cuisinart WAF-F15, Instruction Booklet

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 a pinch of 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 about 6 waffles

½  

  cup lukewarm (105°F) water

1  

  tablespoon granulated sugar

2¼  

  teaspoons (1 packet) active dry yeast

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

®

4-Slice Belgian Waffle Maker on setting #5 or 
preferred setting* (Ready light will illuminate 
when preheated).

While the waffle maker is heating, stir the eggs, 
vanilla extract and baking soda into the batter. 
Use measuring cup to measure out batter. 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 turns off and then on 
again. Rotate 180˚ to the left. Remove waffle and 
repeat with remaining batter. For best results, do 
not open waffle maker during cooking process. 

Waffles may be kept warm in a low (200°F/95°C) 
oven. Arrange waffles 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 #5 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

Pumpkin-Nut  

Belgian Waffles

These waffles taste like freshly baked pumpkin 

muffins and are delicious served with warm 

maple syrup. 

Makes about 6 waffles

1½  

  cups all-purpose flour

1  

   ounce finely chopped walnuts or 

pecans (best if toasted first)

1  

  tablespoon cornstarch

1  

  tablespoon baking powder

1  

  teaspoon salt

1  

  teaspoon ground cinnamon

½  

  teaspoon ground ginger

¼  

  teaspoon freshly ground nutmeg

¾  

   cup pumpkin purée  

(canned solid-pack pumpkin)

2  

  large eggs, separated

1  

  cup whole milk

¼  

   cup real maple syrup (do not use 

pancake syrup)

3  

   tablespoons unsalted butter, melted

1  

  teaspoon pure vanilla extract

3  

  large egg whites

In a large bowl, combine the flour, chopped nuts, 
cornstarch, baking powder, salt, cinnamon, 
ginger, and nutmeg. Stir to blend and reserve. 
In a second bowl, combine the pumpkin purée, 
egg yolks, milk, maple syrup, melted butter, and 
vanilla extract; stir until smooth. Add the liquid 
ingredients to the dry ingredients and stir to 
blend until smooth, using a whisk. In a clean, dry 
bowl, beat the egg whites until stiff peaks form. 
Gently fold the beaten egg whites into the batter. 
Preheat your Cuisinart

®

 4-Slice Belgian Waffle 

Maker on setting #5 or preferred setting* (Ready 

9