Waring-pro WMK200 User Manual download pdf (Page 9)

Waffles may be kept warm in a low (200°F/95°C) oven. Arrange waffles on

a cookie sheet on a rack in the warm oven. Serve with whipped cream,

fruit, jam, powdered sugar, or a warm fruit syrup.

*We recommend using setting #5 to achieve a golden-brown baked

Belgian waffle. Adjust the browning control if you prefer lighter or darker

waffles.

Nutritional information per waffle:

Calories 300 (40% from fat) • carb. 37g • pro. 8g • fat 13g

sat. fat 7g • chol. 94mg • sod. 104mg • calc. 61mg • fiber 1g

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 approx. 6 waffles

½ cup (125ml) warm water

1 teaspoon granulated sugar

2¼ teaspoons (1 packet) active dry yeast

1½ cups (150g) all-purpose flour

1 cup (about 50g) graham cracker crumbs

¼ cup (50g) granulated sugar

¼ teaspoon salt

1 teaspoon ground ginger

½ teaspoon finely chopped lemon zest

2 cups (500ml) warm milk (about 105°F)

3 large eggs, separated

½ cup (115g) unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

Measure the 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; reserve. 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 on 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

them into the batter.

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Waring-pro WMK200 User Manual Page 9