Kambrook KWM200 Series, Instruction Booklet

9

Recipes

Belgian Waffles

Makes 8 waffles

¼ cup milk, warm
4g dry yeast
1 tsp caster sugar
285g flour
100g unsalted butter
1 tbsp caster sugar
1 tsp vanilla paste
1 large egg
Pinch of salt
100g pearl sugar

1. 

Preheat the waffle press until the 
green ‘READY’ light illuminates.

2. 

Mix warm milk, yeast and 1 teaspoon 
of sugar together and leave for 15 
minutes to activate.

3. 

In a large bowl mix together flour, 
butter, 1 tablespoon of sugar, vanilla 
paste, egg and salt until it is well 
combined. Add milk mixture and mix 
well to form dough; once a ball has 
formed, allow to rest for 10 minutes, 
and then mix in the pearl sugar.

4. 

Roll 80 gram balls of dough, flatten 
them slightly and place them into 
the waffle press. Lower the lid, lock it 
down and cook for 3 minutes or until 
desired doneness. Remove with silicon 
tongs.

5. 

Serve straight away with fresh berries, 
syrup or ice cream.

6. 

Make sure the green ‘READY’ light is 
switched on before cooking another 
batch.

Traditional Waffles

Makes 12 waffles

2½ cups self-raising flour
2 tsp baking powder 
½ tsp salt
4 large eggs, separated
2½ cups milk
150g unsalted butter, melted
1 tsp vanilla paste
2½ tbsp caster sugar

1. 

Preheat the waffle press until the 
green ‘READY’ light illuminates.

2. 

In a large bowl mix together flour, 
baking powder and salt.

3. 

In another bowl mix together egg 
yolks, milk, butter and vanilla paste 
and whisk into the dry flour mix.

4. 

Whisk the egg whites until stiff peaks 
form. Add the sugar and continue 
whisking until the sugar dissolves; the 
egg whites will be thick and glossy. 
Fold through the other mixture.

5. 

Spoon 1/3 cup of batter into the waffle 
press. Lower the lid, lock it down and 
cook for 4 minutes or until desired 
doneness. Remove with silicon tongs.

6. 

Serve straight away with fresh berries, 
syrup or ice cream.

7. 

Make sure the green ‘READY’ light is 
switched on before cooking another 
batch.