Operation Manual

the batter stand for 1 hour, stirring every 15
minutes.
Preheat your wafflemaker on setting 4 or pre-
ferred setting* (green indicatorlight will be il-
luminated when preheated) and act upon the
instructions described in ´Usage`. Serve with
whipped cream, fruit, jam, powdered sugar,
or a warm fruit syrup.
GINGERBREAD BELGIAN
WAFFLES
These waffles have the flavour of just-baked
gingerbread and are delicious served with
fresh fruit or caramelised apples and pears.
Makes 6 waffles:
120 ml warm water
1 tsp granulated sugar
2¼ tsp active dry yeast (1 sachet)
1½ cups (ca. 180 g) all-purpose flour
1 cup (ca. 250 g) shortbread biscuit
crumbs
¼ cup (ca. 55 g) granulated sugar
3cups (ca. 360 g) sifted flour
¼ tsp salt
1 tsp ground ginger
¼ tsp lemon zest, finely chopped
472 ml warm milk
3 large eggs, separated
½ cup unsalted butter, melted and
cooled
1tsp  vanillaextract
Preparation:
Measure water into a large bowl.
Note: Do not use water that is too hot be-
cause the yeast won´t rise. Add 1 teaspoon
granulated sugar and yeast; stir to dissolve.
Let stand 10 minutes.
In a separate bowl, combine the flour, short-
bread biscuit crumbs, 1/4 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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 wafflemaker on setting 4 or pre-
ferred setting* (green indicatorlight will be
illuminated when preheated) and act upon
the instructions described in ´Usage`. Serve
with lemon curd, fruit, jam, powdered sugar,
a warm fruit syrup, or whipped cream.
GOOD NIGHT WAFFLES
Mostofthemixingforthesewafflesisdone
thenightbefore.Inthemorning,justmixin
the eggs, vanilla and a pinch of baking soda
while the waffle maker is heating. Leftover
batter may be covered and kept in the refri-
gerator for up to three days. Heat your waf-
fle maker in the morning, stir the batter and
have a freshly baked waffle for breakfast.
Makes 6 waffles:
120 ml lukewarm water
1 sp granulated sugar
2¼ tsp active dry yeast (1 yeast packet)
472 ml whole milk, warmed
½ cup (ca. 115 g) unsalted butter, mel-
ted and cooled
1 tsp salt
2 cups (ca. 240 g) all-purpose flour
2 large eggs, lightly beaten
30