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RecipesRecipes
Classic Wafes
1½ cups our 3 eggs
¼ cup cornstarch 2 Tbsp. sugar
2 Tbsp. cornmeal 1¾cups milk
1 Tbsp. baking powder ½tsp. vanilla extract
1 tsp. salt ½ cup butter, melted
1. Preheat the wafe maker.
2. In a large bowl, whisk together our, cornstarch, cornmeal, baking
powder and salt.
3. In another bowl, Beat the eggs with the sugar, milk, vanilla and butter.
4. Using a rubber spatula, stir milk mixture into our mixture until all
ingredients are moistened (DO NOT over-mix; small lumps are ne).
5. Pour batter onto bottom plate of the wafe maker until the grid is
mostly covered; be careful to not overll.
6. Lower the lid and cook for 3–5 minutes. Wafes should be golden and
crispy when done. Check your rst batch closely for doneness and note
the cooking time for future batches.
Makes 8–12 wafes
Veggie Omelet
2 eggs 1 small handful fresh spinach, chopped
¼ roma tomato, chopped 2 Tbsp. cheddar cheese, shredded
1 Tbsp. onion, minced salt & pepper, to taste
1. Preheat the wafe maker.
2. Beat the eggs and stir in the veggies. Add the cheese, salt & pepper.
3. Pour the mixture onto the bottom plate; be careful to not overll.
4. Lower the lid and time for 3–5 minutes.
Serves 1
Banana Pecan Wafes
1½ cups our ¼ cup vegetable oil
½ cup whole wheat our 2 eggs
1 Tbsp. sugar ¾cup pecans, chopped
1 Tbsp. baking powder 2 bananas, sliced
½tsp. salt maple syrup
2 cups milk
1. Preheat the wafe iron and spray the plates with cooking spray, if
needed.
2. In a large bowl, mix together the rst 8 ingredients until only a few
lumps remain. Stir in the pecans.
3. Pour batter onto the bottom plate of the wafe iron until the grid is
mostly covered; be careful to not overll.
4. Close the lid and time for 3–5 minutes, or until the wafe is at desired
doneness.
5. Serve with banana slices and syrup.
Makes 6–8 wafes
Potato Chive Pancake Wafes
1 cup mashed potatoes salt & pepper
3 Tbsp. chives, chopped 1 tsp. butter, melted
1 Tbsp. sour cream cheddar cheese, shredded
1. Preheat the wafe maker.
2. In a small bowl, mix the potatoes, chives, sour cream and salt & pepper.
3. Using a pastry brush, brush the hot wafe maker grids with the butter.
4. Scoop half of the potato mixture (roughly formed into a ball) on the
bottom plate and carefully close the lid (it may not lock).
5. Cook on HIGH 5–8 minutes or until potatoes are crispy on the outside.
6. Remove (try using 2 spatulas: one to lift and the other to push under
the potatoes). Serve with shredded cheese.
Serves 2
