8
9
½
teaspoon (2.5 ml) baking soda
2
large eggs, separated
2½
cups (625 ml) buttermilk
¼
cup (60 ml) vegetable oil
½
teaspoon (5 ml) pure vanilla extract
Pinch cream of tartar
1. Combine the first four ingredients in a large
mixing bowl; whisk until well blended.
2. In either a large measuring cup or separate
mixing bowl, combine the egg yolks,
buttermilk, oil and vanilla extract and whisk
until well combined. Add the liquid
ingredients to the dry and whisk until
smooth.
3. Put the egg whites and cream of tartar into
a separate, clean, large bowl. Using either
a whisk or a hand mixer fitted with a whisk
attachment, whip to medium peaks. Using a
large spatula, add the whipped whites to the
rest of the batter and fold to combine – be
sure there are no lumps of egg white in the
batter. If necessary, whisk to smooth batter.
4. Preheat the waffle maker to desired setting
(a tone will sound when preheated).
5. Slowly pour a full cup of batter through the
top of the spout, being sure to allow the
batter to flow into the waffle maker and not
filling the spout with batter all at once. When
tone sounds, the waffle is ready. Carefully
open the waffle maker and remove baked
waffle. Close waffle maker and repeat with
remaining batter. For best results, serve
immediately.
Nutritional information per waffle:
Calories 345 (36% from fat) • carb. 43g • sugars 6g
• pro. 12g • fat 14g • sat. fat 2g • chol. 79mg
• sod. 625mg • calc. 153mg • fiber 1g
Multigrain Waffles
A great mix of whole grains and healthy oils.
Skip the sugary syrups and top with fresh fruit.
Makes 4 waffles
1
cup (250 ml) whole-wheat flour
½
cup (125 ml) unbleached,
all-purpose flour
¼
cup (60 ml) almond meal
¼
cup (60 ml) wheat germ
1
teaspoon (5 ml) baking powder
½
teaspoon (2.5 ml) kosher salt
½
teaspoon (2.5 ml) ground cinnamon
¼
teaspoon (4 ml) baking soda
2
cups (500 ml) dairy-free milk
(may substitute low-fat or fat-free)
2
teaspoons (10 ml) distilled white
vinegar
2
large eggs
2
tablespoons (30 ml) pure maple syrup
1
teaspoon (5 ml) pure vanilla extract
¼
cup (60 ml) vegetable oil
2
tablespoons (30 ml) flaxseed oil
1. Combine dry ingredients in a large mixing
bowl; whisk until well blended. In either a
large measuring cup or a separate mixing
bowl, combine the remaining ingredients
and whisk until well combined. Add the
liquid ingredients to dry and whisk until
smooth.
2. Preheat the waffle maker to desired setting
(a tone will sound when preheated).
3. Pour a scant cup of batter through the top
of the spout. When tone sounds, the waffle
is ready. Carefully open the waffle maker
and remove baked waffle. Close waffle
maker and repeat with remaining batter. For
best results, serve immediately.
Nutritional information per waffle:
Calories 524 (49% from fat) • carb. 56g • sugars 14g
• pro. 13g • fat 29g • sat. fat 3g • chol. 93mg
• sod. 519mg • calc. 187mg • fiber 6g
Buckwheat Waffles
Buckwheat imparts a natural nutty flavour
to these waffles.
Makes 6 waffles
1½ cups (375 ml) unbleached,
all-purpose flour
½
cup (125 ml) buckwheat flour
2
tablespoons (30 ml) yellow cornmeal
2
tablespoons (30 ml) granulated sugar
¾
teaspoon (3.75 ml) baking soda
¾
teaspoon (3.75 ml) kosher salt
2½
cups (625 ml) buttermilk
3
large eggs
1
teaspoon (5 ml) pure vanilla extract
2
/
3
cup (150 ml) vegetable oil
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 remaining ingredients and
whisk to combine. Add the liquid ingredients
to the dry and whisk until smooth.
2. Preheat the waffle maker to desired setting
(a tone will sound when preheated).
3. Pour a scant cup of batter through the top of
the spout. When tone sounds, the waffle is
ready. Carefully open the waffle maker and
remove baked waffle. Close waffle maker
and repeat with remaining batter. For best
results, serve immediately.
Nutritional information per waffle:
Calories 455 (56% from fat) • carb. 38g • sugars 10g
• pro. 11g • fat 29g • sat. fat 4g • chol. 99mg
• sod. 530mg • calc. 139mg • fiber 2g
Lemon-Poppy Seed
Waffles
These waffles are simply our Buttermilk Waffles
with a few added ingredients. They are fresh
and sweet – perfect when paired with warm
maple syrup.
Makes 6 waffles
2
cups (500 ml) unbleached,
all-purpose flour
2
tablespoons (30 ml) yellow cornmeal
2
tablespoons (30 ml) granulated sugar
1
tablespoon (15 ml) poppy seeds
¾
teaspoon (3.75 ml) baking soda
¾
teaspoon (3.75 ml) kosher salt
2½ cups (625 ml) buttermilk
2
large eggs
1
tablespoon (15 ml) grated lemon zest
1
teaspoon (5 ml) fresh lemon juice
1
teaspoon (5 ml) pure vanilla extract
2
/
3
cup (150 ml) vegetable oil
1. Combine all dry ingredients in a large
mixing bowl; whisk until well blended. In
either a large measuring cup or separate
mixing bowl, combine the remaining
ingredients and whisk to combine. Add the
liquid ingredients to the dry and whisk until
smooth.
2. Preheat the waffle maker to desired setting
(a tone will sound when preheated).
3. Pour a scant cup (250 ml) of batter through
the top of the spout. When tone sounds,
the waffle is ready. Carefully open the waffle
maker and remove baked waffle. Close
waffle maker and repeat with remaining
batter. For best results, serve immediately.
Nutritional information per waffle:
Calories 456 (55% from fat) • carb. 41g • sugars 9g
• pro. 10g • fat 28g • sat. fat 4g • chol. 68mg • sod.
464mg • calc. 157mg • fiber 1g
Ricotta-Raspberry Waffles
The addition of ricotta to the batter make these
waffles lighter in taste. We find that raspberry
is a great partner to ricotta, but almost any fruit
jam will work–use your favourite.
Makes 6 waffles
2
cups (500 ml) unbleached, all-purpose
flour
2
tablespoons (30 ml) yellow cornmeal
2
tablespoons (30 ml) granulated sugar
¾
teaspoon (3.75 ml) baking soda
¾
teaspoon (3.75 ml) kosher salt
2
cups (500 ml) buttermilk
2
large eggs
2
/
3
cup (150 ml) ricotta
1
teaspoon (5 ml) pure vanilla extract
½
cup (125 ml) vegetable oil
¼
cup (60 ml) raspberry jam/preserves
(preferably seedless)
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, ricotta,
vanilla extract and oil; whisk to combine.
Add the liquid ingredients to the dry and
whisk until smooth. Dollop the jam/preserves
over the batter and swirl in.
2. Preheat the waffle maker to desired setting
(a tone will sound when preheated).
3. Slowly pour a scant cup of batter through
the top of the spout, being sure to allow the
batter to flow into the waffle maker and not
filling the spout with batter all at once. When
tone sounds, the waffle is ready. Carefully
open the waffle maker and remove baked
waffle. Close waffle maker and repeat with
