RICE WAFFLES

(Sufficient to Serve Six)

1-3/4 c. flour
2 Tb. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. cooked rice
1-1/2 c. milk
1 egg
1 Tb. melted fat

Mix and sift the flour, sugar, baking powder, and salt, and then work the rice into the dry ingredients. Add the milk and the well-beaten yolk of egg. Stir in the melted fat. Beat the egg white stiff, and fold it into the batter.

Pumpkin Waffles


2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
4 tablespoons butter, melted
1/2 cup canned pumpkin



Step 1
Set up the waffle iron on a countertop or table within easy reach of the cook. Plug in the iron to preheat it. (Remind your child never to touch the surface of the iron; she should touch only the handle and always cook with adult supervision.)

Step 2
In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.

Step 3
Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.)

Step 4
Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with maple syrup and butter. Serves 4.

Banana Waffles

1 ¾ cup sifted flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
3 eggs (separated)
2 to 4 tablespoons oil
1 ½ cup milk
2 medium bananas (mashed)

Sift first 4 ingredients into bowl and make a well in center. Combine egg yolks with remaining ingredients in bowl, beating well. Beat egg whites until stiff but not dry.
Pour banana mixture into dry ingredients, stirring until just mixed. Fold in egg whites until barely blended. Bake in waffle iron using appliance directions.
Makes 4 waffles

Zazi Waffles with Caramelized Pecans


1/2 cup warm water (about 110 degrees F)
1 tablespoon active dry yeast
2 cups milk
2 cups all-purpose flour
1/2 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon hazelnut extract
1 teaspoon granulated sugar
2 eggs
1/4 teaspoon baking soda

The Pecans
Oil for pan
2 cups pecan halves
1 tablespoon water
1/2 cup granulated sugar
Maple syrup

Combine the water and yeast in a large bowl. Set aside for about 5 minutes, until the yeast dissolves and the mixture is foamy.
Add the milk, flour, butter, vanilla extract, salt, hazelnut extract and sugar to the yeast mixture. Stir to blend. Cover the bowl with plastic wrap and let stand overnight at room temperature.
Heat your waffle iron according to manufacturer's instructions. Just before cooking the waffles, whisk the eggs and the baking soda into the yeast mixture.
To prepare the pecans: Oil a large baking sheet. Combine the pecans, water and sugar in a large sauté pan over medium-high heat. Stir occasionally until the sugar caramelizes, about 5 minutes. Pour the caramelized nuts onto the prepared baking sheet, spreading them evenly. Let the nuts to cool for 5 to 10 minutes. When the waffle iron is warm, pour in about 1/2 cup of the batter. Close the lid and cook for 2 or 3 minutes. Carefully lift the lid to see if the edge of the waffle is golden brown. If it's still pale, close the lid and cook for another minute. Continue with remaining batter.
Serve with maple syrup and the caramelized pecans.
Serves 8.

MULTI GRAIN PANCAKES/WAFFLES


Ingredients:
***Dry Mix:***
7 3/4 cups all purpose flour
1 1/8 cup Quaker quick oatmeal
1 1/2 cup whole wheat flour
3 1/2 cups corn meal
1 cup wheat bran
3/4 cup sugar
1 1/2 cup finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt*
1 3/4 teaspoon salt

***Waffle/Pancake batter:***
1 3/4 cup buttermilk (use more for pancakes)
2 x-large eggs
2 teaspoons vanilla
6 tablespoons butter
1 teaspoon water


Directions:
Dry Mix:
Mix all ingredients together. Store in air tight container.
Waffle/Pancake batter:

Put buttermilk in bowl and whisk in eggs. Whisk in dry mix. Add vanilla. Melt butter and water and whisk into batter.
*dry malt can be found from home-brew stores