Stimmen - 5, Durchschnittliche Bewertung: 4.2
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Anleitung Zusammenfassung
Repeat with the remaining batter. Serve immediately. Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef Blueberry Waffles Makes 4 waffles INGREDIENTS 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 tablespoon kosher salt 1 tablespoon sugar 8 tablespoons melted butter 1 tablespoon vanilla 1 1/2 cups milk 3 eggs, separated (whites will be whipped separately) 1 cup fresh or frozen blueberries METHOD 1 In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk, and egg yolks. Whisk to blend. 2 In a separate bowl beat egg whites to soft peaks (tips curl). 3 Fold whipped egg whites into batter. 4 Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup full of batter and pour into waffle iron. Bake for 5 minutes until golden brown. Sprinkle remaining 1/4 cup blueberries to the top and close the lid. Bake until golden brown. Repeat with the remaining batter. Serve immediately Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef 13 14 Crispy Bacon Waffles Makes 4 waffles INGREDIENTS 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 tablespoon sugar 8 tablespoons melted butter 1 tablespoon vanilla 1 1/2 cup milk 3 eggs, separated (whites will be whipped separately) 8 slices bacon – fried crispy, cooled, and chopped into pieces. METHOD 1 In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk, and egg yolks. Whisk to blend. 2 In a separate bowl beat egg whites to soft peaks (tips curl). Set aside. 3 Fold bacon pieces into batter. 4 Fold whipped egg whites into batter. 5 Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup full of batter and pour into waffle iron. Bake for 5 minutes until golden brown. Repeat with the remaining batter. Serve immediately. Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef Chocolate Waffles Makes 4 waffles INGREDIENTS 2 large eggs 1/4 cup melted butter 2 teaspoons vanilla 1 cup buttermilk 3/4 cup sugar 1 cup all purpose flour 1/2 cup cocoa 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon kosher salt METHOD 1 In a large mixing bowl, whisk eggs, butter and vanilla till smooth. 2 Add milk and sugar and whisk to blend. Sift in all remaining ingredients and whish just until blended. 3 Spray preheated Waffle Baker with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting. PRESENTATION Serve with your favorite ice cream, whipped cream or chocolate sauce. Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef 15 16 Pumpkin Praline Waffles Makes 6 waffles INGREDIENTS 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 2 teaspoons ground ginger 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1 1/2 cups cooked, pureed pumpkin 1/2 cup brown sugar, packed 6 tablespoons melted butter 2 cups buttermilk 1/3 cup toasted, chopped pecans 1/3 cup raisins 4 eggs, separated (whites will be whipped separately) METHOD 1 In a large bowl whisk together all dry ingredients. 2 Add all wet ingredients minus egg whites. Whisk to combine. 3 In a separate bowl, whisk egg whites to soft peaks (tips curl). 4 Fold whipped egg whites into batter. 5 Spray preheated Waffle Baker with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting. Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef Crunchy Cornmeal Waffles Makes 5 waffles INGREDIENTS 1 3/4 cups buttermilk 2 eggs 6 tablespoons melted butter 1 1/2 cups all purpose flour 1 cup cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt METHOD 1 Whisk wet ingredients in a bowl until combined. 2 In a separate bowl, whisk dry ingredients together until combined. 3 Pour wet ingredients over dry ingredients and whisk just until combined. 4 Spray preheated Waffle Baker with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting. PRESENTATION Dress them up with herbs or jalapenos if desired. Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef 17 18 Potato Waffles Makes 4 waffles INGREDIENTS 1 1/2 cups mashed potatoes 1 teaspoon kosher salt (you may need less if you potatoes are seasoned) 2 eggs, separated (whites will be whipped separately) 1/4 cups melted butter 2 cups buttermilk 1 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda METHOD 1 In a large bowl, whis...