7
Banana Sour Cream Waffles
1 cup flour
1
⁄
2
teaspoon baking powder
1
⁄
4
teaspoon baking soda
1
⁄
4
teaspoon salt
1 egg, separated
In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a small bowl, beat the egg white with a whisk until light peaks form. Add egg yolk,
sour cream, milk, butter, and banana to the flour mixture and mix well. Fold in the
whipped egg white. Pour
3
⁄
4
cup of batter into the waffle baker. Cook 6 to 7 minutes
or until golden brown.
Makes 3 cups of batter.
Cinnamon-Raisin Waffles
1 cup flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1
⁄
4
teaspoon salt
1
1
⁄
2
teaspoons cinnamon
In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In a large bowl, whisk together the egg, milk, and oil. Add the flour mixture to the
milk mixture. Stir until the batter is just combined. Stir in the raisins. Pour about
3
⁄
4
cup of batter onto the waffle baker. Cook 6 to 8 minutes or until golden brown.
Makes 2 cups of batter.
Chocolate Waffles
1
⁄
4
cup vegetable shortening
1
⁄
2
cup sugar
1 egg
1
⁄
2
teaspoon vanilla
2
⁄
3
cup flour
In a small mixing bowl, cream shortening and sugar until well blended. Add egg
and vanilla; blend until smooth. Add remaining ingredients and mix until well
blended. Batter will be thicker than normal waffle batter. Spray grids with non-stick
cooking spray. Place
2
⁄
3
cup of batter in the middle of the waffle baker. Close lid and
cook 6 to 7 minutes. Remove and serve topped with vanilla ice cream.
Makes 2 cups of batter.
1 egg
1
⁄
2
cup milk
2 tablespoons oil
1
⁄
3
cup raisins
3 tablespoons unsweetened baking cocoa
1 teaspoon baking powder
Pinch of salt (
1
⁄
16
teaspoon)
2
⁄
3
cup milk
1 cup sour cream
1
⁄
4
cup milk
1
⁄
4
cup butter, melted
1 ripe banana, mashed
