Cuisinart WAF-F40 Series, Instruction And Recipe Booklet

1.  Combine dry ingredients in a large mixing 

bowl; whisk until well blended. In either a  
large measuring cup or separate mixing bowl, 
combine the buttermilk, eggs, vanilla extract, 
mashed banana, and oil; whisk to combine  
(be sure the banana is well blended. If there 
are any lumps, they can be smoothed out by 
using a stick or countertop blender, or a food 
processor). Add the liquid ingredients to the 
dry and whisk until some lumps remain.  
Fold in the walnuts. 

2.  Preheat the waffle maker to desired setting. 

3.  Pour a scant cup of batter onto the center of 

the bottom waffle plate. Close the waffle maker 
and turn clockwise to flip. Open the second 
waffle plate and add another scant cup of 
batter onto the center of that plate, close and 
turn clockwise to flip. When the waffles are 
ready, carefully open the waffle maker and 
remove baked waffle. Then turn and open  
the second waffle plate to remove the second 
waffle. Repeat with remaining batter. 

4. For best results, serve immediately.

Nutritional information per waffle:

Calories 451 (52% from fat) • carb. 45g 

• pro. 9g • fat 27g • sat. fat 3g • chol. 72mg 

• sod. 275mg • calc. 194mg • fiber 3g

Pumpkin Spice Waffles

An obvious choice for the fall months, made even 

more so when topped with the Apple Compote 

(page 19) or the Pecan Spice Butter (page 20).

Makes 8 waffles

2½   cups unbleached, all-purpose flour
3 

tablespoons packed light brown sugar

2 

tablespoons yellow cornmeal

¾ 

teaspoon baking powder

½ 

teaspoon baking soda

¾ 

teaspoon kosher salt

¾ 

teaspoon ground cinnamon

¼ 

teaspoon ground nutmeg

¼ 

teaspoon ground allspice

2 

cups buttermilk 

1½   cups pumpkin purée 
2 

large eggs

1 

teaspoon pure vanilla extract

²⁄³  cup vegetable oil
¼ 

 cup finely chopped candied ginger, 
optional

1.  Combine dry ingredients (through to the 

allspice) in a large mixing bowl; whisk until 
well blended. In either a large measuring cup 
or separate mixing bowl, combine the 
buttermilk, pumpkin purée, eggs, vanilla 
extract, and oil; whisk to combine. Add the 
liquid ingredients to the dry and whisk until 
some lumps remain. Add the candied ginger 
to the batter, if using, and gently fold into  
the batter. 

2.  Preheat the waffle maker to desired setting. 

3.  Pour a cup of batter onto the center of  

the bottom waffle plate and spread slightly,  
no closer than 1 inch from the edge of  
the plate. Close the waffle maker and turn 
clockwise to flip. Open the second waffle 
plate and add a cup of batter onto the center 
of that plate, close and turn clockwise  
to flip. When the waffles are ready, carefully 
open the waffle maker and remove baked 
waffle. Then turn and open the second waffle 
plate to remove the second waffle. Repeat 
with remaining batter. 

4. For best results, serve immediately.

Nutritional information per waffle:

Calories 382 (49% from fat) • carb. 41g

• pro. 8g • fat 21g • sat. fat 2g • chol. 49mg

• sod. 313mg • calc. 433mg • fiber 3g

Maple Bacon Waffles 

After a few different attempts, it was determined 

that maple sugar imparted the best maple flavor. 

It can be found in most baking aisles  

of grocery stores, and is available online.  

If it cannot be found, a combination of light brown 

sugar (2 tablespoons) and pure maple syrup  

(¼ cup) can be substituted, but the maple flavor 

will be slightly muted.

Makes 8 waffles

2½  cups unbleached, all-purpose flour
¼ 

cup maple sugar

2 

tablespoons yellow cornmeal

½ 

teaspoon baking soda

14