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Gingerbread Belgian Waffles
These waffles have the flavor of just-baked gingerbread, and are delicious
served with fresh fruit or caramelized apples and pears.
Makes 6 waffles
½ cup warm water
1 teaspoon granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1½ cups all-purpose flour
1 cup graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon finely chopped lemon zest
2 cups warm milk (about 105°F)
3 large eggs, separated
½ cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Measure water into a large bowl. Add 1 teaspoon granulated sugar and yeast;
stir to dissolve. Let stand 10 minutes. In a separate bowl, combine the flour,
graham cracker crumbs, ¼ cup sugar, salt, ginger, and lemon zest; stir to
combine. Add the milk, egg yolks, melted cooled butter, and vanilla to the
yeast mixture. Stir until smooth. Add the dry ingredients and beat until
smooth, using a hand mixer at low speed. Cover with waxed paper and let
stand to rise in a warm, draft-free place for 30 minutes.
Beat the egg whites until stiff, but not dry. Gently fold into the batter.
Preheat your Waring
®
Commercial Belgian Waffle Maker on setting #4 or
preferred setting* (green indicator light will be illuminated when preheated).
For best results, do not open waffle maker during cooking process. Doing so
will interfere with the timing mechanism.
Use the measuring scoop to measure out batter, spreading evenly into waffle
grids. See “Instructions for Use” for operating instructions. Waffles may be
kept warm in a low (200°F) oven. Arrange waffles on a cookie sheet and place
on a rack in the warm oven. Serve with lemon curd, fruit, jam, powdered
sugar, a warm fruit syrup, or whipped cream.
*We recommend using setting #4 to achieve a golden brown baked Belgian
waffle. Adjust the browning control if you prefer lighter or darker waffles.
Nutritional information (per waffle):
Calories 458 (44% from fat) • carb. 23g • pro. 11g • fat 23g
• sat. fat 12g • chol. 159mg • sod. 279mg • calc. 120mg • fiber 1g
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 6 waffles
½ cup lukewarm (105°F) water
1 tablespoon granulated sugar
2¼ teaspoons active dry yeast (1 yeast packet)
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 Waring
®
Commercial Belgian Waffle Maker
on setting #4 or preferred setting* (green indicator light will be illuminated
when preheated).
For best results, do not open waffle maker during cooking process. Doing so
will interfere with the timing mechanism.
While the waffle maker is heating, stir the eggs, vanilla and baking soda into
the batter. Use measuring scoop to measure out batter. Pour onto waffle
grids. See “Instructions for Use” for operating instructions. Waffles may be
kept warm in a low (200°F) oven. Arrange waffles on a cookie sheet and place
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 #4 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
