Recipe: 36 Waffle Recipes

SOUR CREAM WAFFLES
1 c. sifted flour
2 tbsp. sugar
1 tsp. baking soda
1 tsp. cardamom
1/2 tsp. salt
Melt and set aside to cool 1/4 cup butter. Sift together into large bowl: Set aside. Beat until thick and lemon colored 2 egg yolks. Add the melted butter. Add gradually 1 cup thick sour cream and 1 cup buttermilk. Continue to beat until well blended. Add liquid mixture all at once to dry ingredients; mix only until smooth. Beat until rounded peaks are formed 2 egg whites. Spread beaten egg whites over the batter and gently fold together. Unless temperature is automatically shown on baker, test. It is hot enough for baking when a drop of water "sputters". Pour batter onto baker. Bake until steaming stops (about 5 minutes). Place waffles on clean towel and cover with another towel. Serve cold with butter or jelly. Makes about 8 round waffles.

BRAN AND WHOLE WHEAT BUTTERMILK WAFFLES
3 lg. eggs, separated (I use only 1
yolk)
1 c. unbleached white flour
1/2 c. bran (can use combination of
wheat and oat)
1/4 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. buttermilk
2 tbsp. melted margarine or oil (can
be omitted)
Combine flours, baking soda, baking powder, and salt in a mixing bowl. Stir until well combined. Whisk together buttermilk, egg yolk(s) and melted margarine if desired. Beat egg whites separately until stiff but not dry. Preheat waffle iron. Add buttermilk mixture to flour mixture and stir briefly until blended - don't overmix. Add beaten egg whites to batter and fold in with a few swift strokes, leaving a few fluffs of egg white. Bake on a very hot waffle iron. Serve hot with syrup or desired toppings.

RICH COCOA WAFFLES
1 c. unsifted all-purpose flour
3/4 c. sugar
1/2 c. Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. buttermilk or sour milk
1/4 c. butter or margarine, melted
1 tsp. vanilla
Combine flour, sugar, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs and buttermilk; beat just until blended. Gradually add melted butter, beating until smooth. Add vanilla. Bake in a waffle iron according to manufacturer's directions. About 10 to 12 inch flour waffles.

GINGERBREAD WAFFLES
2 1/4 c. sifted flour
1/2 tsp. salt
1 1/4 tsp. baking soda
2 tsp ginger
1 c. dark molasses
1/2 c. milk
1 egg, separated
1/2 c. butter
Sift dry ingredients together. Beat egg yolk. Add molasses and milk. Combine egg and flour mixture. Add melted butter and fold in stiffly beaten egg white. Bake in waffle iron. Serve with syrup or with ice cream, if used for dessert. Also Cool Whip.

GINGERBREAD WAFFLES
1/4 c. butter or margarine
1/4 c. sugar
1/4 c. unsulphured molasses
2 eggs
1/2 c. applesauce
1 c. milk
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
Using electric mixer, cream butter, sugar and molasses. Beat in eggs and applesauce. Sift dry ingredients together and add alternately with the milk to the creamed mixture. Do not over mix. Bake batter in preheated waffle iron until steaming stops. Recipe can be doubled and freeze what is left.

SUNDAY NIGHT WAFFLES WITH CIDER SYRUP
2 eggs
1 1/2 c. milk
1/2 c. vegetable oil
2 c. flour
4 tbsp. cornmeal
4 tsp. baking powder
4 tsp. sugar
1/2 tsp. salt
CIDER SYRUP:
1 c. sugar
2 tbsp. cornstarch
1/4 tsp. each cinnamon & nutmeg
2 c. apple cider
2 tbsp. lemon juice
1/4 c. butter or margarine
Preheat waffle maker. Put all ingredients in a blender or beat with a wire whisk until dry ingredients are moistened. Serve family of four. In a saucepan, mix sugar, cornstarch, cinnamon and nutmeg; stir in apple cider and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter. Makes about 2 1/2 cups. Serve warm. Recipe can be made in large quantities during cider season and frozen.

CINNAMON APPLE WAFFLES WITH CIDER SYRUP
1 1/2 c. all purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
2 eggs, separated
1 c. plus 3 tbsp. skim milk
3 tbsp. vegetable oil
1 c. finely chopped unpeeled Jonathan
apple, about 1/2 lb.
Vegetable cooking spray
Cider syrup
CIDER SYRUP:
1 1/2 c. unsweetened apple cider
1/3 c. firmly packed brown sugar
10 whole cloves
1 (3 inch) stick cinnamon
Combine first 6 ingredients in a bowl; stir well and set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form; set aside. Combine yolks, milk, and oil in large bowl; beat at medium speed of an electric mixer until well blended. Add flour mixture, stirring just until moistened. Stir in apple. Gently fold egg whites into flour mixture. Coat a waffle iron with cooking spray; allow the waffle iron to preheat. Pour 1/4 cup batter per waffle into hot waffle iron. Bake about 5 minutes or until steaming stops. Serve with cider syrup. Yields 12 servings (about 155 calories per 4 inch waffle and 1 tablespoon syrup). Combine all ingredients in a small heavy saucepan. Place over medium heat, and cook 20 minutes or until reduced to 3/4 cup. Discard cloves and cinnamon stick. Serve warm. Yields 3/4 cup, about 37 calories per tablespoon.

GOLDEN DELIGHT (PANCAKES OR WAFFLES)
1 c. cream style cottage cheese
6 eggs
1/3 c. sifted flour
1/3 tsp. salt
1/3 c. oil
3/4 c. milk
1/3 tsp. vanilla
Put all ingredients into blender. Cover and blend at high speed 1 minute stopping to stir down once. Bake on greased griddle using 1/4 cup batter for each pancake. Makes 20 (4 inch) pancakes. Excellent for waffles. Make waffles and freeze. Reheat in toaster.

CORN BREAD WAFFLES
1 1/2 c. yellow cornmeal
1 1/2 tsp. salt
2 eggs
4 tsp. baking powder
1/2 c. melted shortening
1 c. flour
4 tsp. sugar
1 1/4 c. milk
Mix dry ingredients and add to milk and eggs. Add shortening. Can be made ahead of time and warmed in oven. Separate and butter.

WAFFLES, REFRIGERATOR STYLE
Super light waffles - whip up the
batter the night before
1 pkg. active dry yeast
5 c. all-purpose white flour
1/2 c. sugar
1 tsp. salt
2 tsp. baking soda
1 qt. buttermilk
3/4 c. butter or margarine, melted
4 eggs
In a large bowl, combine yeast, flour, sugar, salt and baking soda. Stir in buttermilk and butter or margarine. Add eggs, one at a time, mixing well so that batter is well blended. Cover with plastic wrap and store in refrigerator overnight. When ready to make, bake waffles in waffle iron according to manufacturer's instructions. Place baked waffles in a single layer directly on oven racks in a 300 degree oven for at least 5 minutes or until ready to serve. To store, cool waffles completely on wire racks, wrap and freeze for up to one month. Reheat waffles in toaster without thawing.

OATMEAL WAFFLES
1 1/2 c. flour
1 tbsp. baking powder
1/4 tsp. salt (optional)
1 1/2 c. milk
2 tbsp. brown sugar
1 c. quick-cooking rolled oats
1/2 tsp. cinnamon
2 eggs, slightly beaten
6 tbsp. melted butter or margarine
These are low in fat, salt and sugar. In large bowl, stir together flour, oats, baking powder, cinnamon and salt. In small bowl, mix eggs, milk, butter and sugar. Add flour mix; stir until blended. Pour onto waffle iron (preheated and lightly greased). Bake 4 1/2 to 5 minutes. Top with fresh fruit, yogurt or honey. 176 calories per waffle; 65 mg. cholesterol; 21 g carbohydrate; 5 g protein; 8 g fat; 223 mg. sodium.

CRAN - APRICOT WAFFLES
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1 c. cream style cottage cheese
1 tbsp. butter, melted
4 stiffly beaten egg whites
1 (16 oz.) can apricot halves
3 tbsp. sugar
2 tbsp. cornstarch
1 c. low cal cranberry juice cocktail
1/4 tsp. almond extract
6 drops red food coloring
Sift together flour, baking powder and salt. In blender combine next 3 ingredients and flour mixture. Blend until smooth. Fold whites into batter. Bake in preheated waffle baker. Drain and cut up apricots, reserving juice. In saucepan combine sugar and cornstarch. Stir in apricot juice and cranberry juice. Cook and stir until thick and bubbly. Stir in extract, food color, apricots. Serve warm over waffles.

WALLY'S RICE BUTTERMILK WAFFLES
3 eggs, separated
2 c. buttermilk
6 tbsp. oil or melted butter
2 c. unbleached flour
1/2 tsp. sea salt
1 tbsp. baking powder
1 tsp. fructose
1/2 tsp. baking soda
1 c. Bastimi rice, cooked (cooked in
salted water)
Beat egg yolks until thick and lemon colored. Add buttermilk and oil. Mix together flour, salt, baking powder, fructose and baking soda. Add to egg yolk and buttermilk mixture. Stir until smooth. Stir in rice. Fold in egg whites, beaten stiff. Bake on hot waffle iron. Serve with peach butter. Makes 8 (7 inch) waffles.

BUCKWHEAT'S BUCKWHEAT WAFFLES
1 1/2 c. whole wheat flour or
unbleached
1/4 c. buckwheat flour
1/4 c. wheat germ (fresh)
1/2 tsp. sea salt
2 tsp. baking powder
1 tbsp. brown sugar replacement
4 eggs
1 1/3 c. milk
1/4 c. oil or melted butter
Thoroughly combine flours,wheat germ, baking powder, sugar, and salt in large mixing bowl. Beat eggs and stir into flour mixture. Add milk gradually, beating until batter is smooth. Stir in melted butter. Bake on hot waffle iron for 3 to 5 minutes. Makes 4 large waffles.

WHIRLY GIG BLENDER WAFFLES
2 eggs
1/4 c. canola oil
1 1/2 c. milk
1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Put all ingredients in blender. Cover, and mix only until moistened, over beating will toughen waffles. Pour into well greased iron. NOTE: Can also be used as pancakes.

GAUFRETTES - BELGIAN WAFFLES
4 1/2 c. all-purpose flour
1/2 c. granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
3/4 lb. sweet butter, softened
4 eggs
2 tbsp. rum
Sift the dry ingredients into a bowl. Make a well in the center and put the softened butter, eggs and rum in well. Gradually mix the flour into other ingredients. Let the mixture, which will be a paste, stand at room temperature, uncovered, for 2 hours. Divide into small balls the size of 2 tablespoons, and cook them in a waffle iron. Cool on a rack and store as for cookies. (Note - Belgians eat these like cookies instead of as a breakfast food). Makes 3-4 dozen.

WAFFLES
2 c. Bisquick
1 egg, beat slightly
3 tbsp. oil
1 1/2 c. club soda (whole can)
Mix all together. Be sure to keep batter thick. Pour into hot waffle iron.
PECAN WAFFLES
2 c. sifted all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
3/4 c. Sunnyland pecan pieces
2 eggs, separated
1 1/2 c. milk
6 tbsp. shortening, melted
Sift together dry ingredients; add pecans. Beat egg yolks until light; combine with milk and melted shortening; add to dry ingredients, mixing just until smooth. Beat egg whites until stiff; fold into batter. Bake in hot waffle iron.

YEAST WAFFLES
2 c. milk
1 pkg. yeast
1/2 c. warm water
1/3 c. melted butter
1 tsp. salt
1 tsp. sugar
3 c. flour
2 eggs, slightly beaten
1/2 tsp. baking soda
Scald milk; cool to lukewarm. Sprinkle yeast in warm water in large bowl and stir until dissolved. Add milk, butter, salt, sugar and flour to yeast mixture. Mix thoroughly with mixer until batter is smooth. Cover and let stand at room temperature overnight. When ready to bake, add eggs and baking soda, beat well. Bake on preheated waffle iron. Makes 6 to 8 waffles.

DATE TORTE WAFFLES
1 c. pkg. biscuit mix
1 c. snipped dates
1/2 c. chopped walnuts
1/2 c. sugar
2 well beaten eggs
1/4 c. milk
2 tbsp. cooking oil
1 tsp. vanilla
Combine biscuit mix, dates and walnuts. Add sugar to eggs; beat well. Stir in milk, oil and vanilla; gently fold into biscuit mix. Bake in preheated waffle baker according to manufacturer's directions. For each serving, sandwich a scoop of vanilla ice cream between 2 hot waffles. Makes 4 servings.

APPLE MINT WAFFLES
1 lg. Delicious red apple
1 tbsp. lemon juice
1 1/2 c. all purpose flour
1/2 c. oat flour
1 tbsp. baking powder
1/4 tsp. baing soda
2 eggs, separated
1 1/2 c. milk
1/4 c. plain yogurt
1 tsp. mint extract
1/2 c. packed light brown sugar
1/2 c. unsalted butter, melted and
cooled
1/3 c. almonds, slivered
Shortening or oil for grids
Powdered sugar
Fresh mint sprigs
APPLE TOPPING:
1/2 c. unsalted butter
2 lg. red Delicious apples
2 tbsp. packed light brown sugar
Preheat waffle iron. Preheat oven to 250 degrees. Chop apple with peel. Cover with lemon juice and set aside. In a medium size bowl sift together all purpose flour, oat flour, baking powder, and baking soda. In a large size bowl beat together egg yolks, milk, yogurt, mint extract, sugar, and butter. Gradually add flour mixture. Beat until smooth. Stir in almonds and chopped apple. In a small size bowl whip egg whites until soft peaks form. Fold into batter. Lightly brush hot grids with shortening or oil. Pour enough batter to fill 2/3 of the iron. Cook until crisp and golden brown. Keep finishes waffles on a rack in the oven until ready to serve. Repeat the process with the remaining batter. Serve waffles with hot Apple Topping. Sprinkle powdered sugar on top. Garnish with fresh mint sprigs. Makes about 4 waffles. In a large size skillet slowly heat butter over low heat. Thinly slice entire apple with skin from top to bottom. Remove core and seeds from center pieces. Lightly saute apple slices. Sprinkle sugar over the top. Serve immediately.

PUMPKIN WAFFLES
3 eggs
2/3 c. milk
1/2 c. cooked pumpkin
2 c. Bisquick mix
2 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 c. salad oil
Beat eggs until thick and lemon colored. Stir in remaining ingredients.

SUNLAND COCONUT WAFFLES

Measure 2 cups of your favorite waffle mix into a mixing bowl. In another bowl, beat 2 eggs and combine with 2 1/4 cups milk. Pour liquid and 6 tablespoons of melted butter into flour. Beat smooth. Add 1/2 cup Sunland Pure Coconut. Mix well. Have waffle iron hot enough to bake a waffle in 3 minutes.

CEREAL WAFFLES
1 c. flour
2 tsp. baking powder
4 tbsp. shortening, melted
1/2 c. raisins, chopped
1 tbsp. sugar
1 c. uncooked granular cereal
1 tsp. salt
1 c. milk
1 egg, well beaten
Sift flour; measure and sift with sugar, salt and baking powder. Add cereal; combine with egg, shortening, milk and raisins. Bake in hot waffle iron. Serve with maple syrup and butter. Makes 6 servings.

ORANGE-CINNAMON WAFFLES
1 c. whole wheat flour
1 tsp. baking soda
1/4 tsp. cinnamon
2 egg whites
1/2 c. orange juice
1/2 c. buttermilk or yogurt
1 tbsp. soy oil
Combine the dry ingredients in a medium bowl. In a smaller bowl, beat the egg whites and add orange juice, buttermilk and oil. Add to the dry ingredients and stir until combined. Bake batter on a hot waffle iron. Serve with chopped orange sections or applesauce. Makes two servings.

PEANUT BUTTER WAFFLES

1 c. flour
1/2 tsp. vanilla
1 1/4 c. milk
1/4 c. honey
1/2 tsp. vanilla
2 eggs, beaten
2 tbsp. oil
2 tsp. baking powder
1/2 c. peanut butter

SUPER CRISP SOURDOUGH WAFFLES
3/4 c. sour dough starter
1 1/2 c. warm water
1 3/4 c. flour
2 eggs, separated
1/4 c. salad oil or melted butter
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 tbsp. sugar

PEACHY WAFFLES
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 egg
2 c. buttermilk
1/4 c. oil
1 c. sour cream
1/4 packed brown sugar
Combine flour, baking soda, baking powder and salt. Mix in buttermilk, egg and oil until smooth. Bake in waffle iron as directed by waffle iron. Mix sour cream and brown sugar until smooth. Serve baked waffles topped with canned peaches and the sweetened cream.

BACON - CHEESE WAFFLES
1 1/2 c. all-purpose flour
1 1/2 c. milk
1/4 c. butter or margarine, melted
2 eggs, beaten to blend
1 tbsp. baking powder
1/4 tsp. salt
8 crisply cooked bacon slices,
crumbled
2/3 c. grated Cheddar cheese
Preheat waffle iron. Whisk flour, milk, melted margarine, eggs, baking powder, and salt in medium bowl. Stir in bacon and cheese. Bake batter in waffle iron according to manufacturer's instructions. Serve immediately with butter and maple syrup. Makes 5.

BLUEBERRY WAFFLES
1 egg, separated
2 tbsp. sugar
1 c. all-purpose flour
1 1/2 tsp. baking powder
3 tbsp. melted butter
1 c. blueberries
1/2 tsp. salt
2/3 c. milk
BLUEBERRY TOPPING:
1/2 c. sugar
1/8 tsp. nutmeg
1/2 tbsp. cornstarch
2 c. blueberries
1 or 2 tsp. lemon juice
Few grains salt
Mix and sift the flour, baking powder, salt and sugar. Combine milk and well-beaten egg yolk and add to the dry ingredients. Add melted butter and mix well. Fold in the blueberries and well-beaten egg white. Bake on a hot waffle iron and serve with Blueberry Topping. Makes 4 large waffles. Mix sugar, nutmeg, cornstarch, and salt in saucepan. Stir in 1/2 cup cold water gradually to make a smooth mixture. Add blueberries. Cook over low to moderate heat until sauce is thickened and clear, stirring constantly. Stir in lemon juice. Cool.

WAFFLES AL CROSTINI
1 1/2 c. whole wheat flour
1/2 c. quick Malt-O-Meal
2 tbsp. packed light brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 c. buttermilk
2 eggs, separated
1/3 c. unsalted butter, melted and
cooled
Preheat a waffle iron and grease it lightly. In a large bowl, toss together the flour, Malt-O-Meal, brown sugar, baking soda, cinnamon, and salt. In another bowl, stir together the buttermilk, egg yolks, and butter. Beat the egg whites in a mixer until stiff. Stir the buttermilk mixture quickly into the dry ingredients until almost blended. Then gently fold in the egg whites. Cook the batter in the prepared waffle iron until crisp and golden (3-5 minutes). Serve immediately or freeze after cooling. To heat after freezing, just pop in toaster for 2-3 minutes. Top with yogurt and fresh fruit or support your favorite dentist and produce a pleasingly plum child by using syrup.

EGGS BENEDICT WITH CANADIAN BACON WAFFLES
--BATTER:--2 oz. Canadian bacon cut into 1" pieces
1/2 c. cake flour (2 oz.)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. heavy cream
1 lg. egg--
HOLLANDAISE SAUCE:--3 lg. egg yolks
Salt & freshly ground white pepper
3 sticks unsalted butter
2 tbsp. lemon juice
1 tbsp. snipped chives
1 bunch asparagus, trimmed & cut
diagonally into 1" pieces
8 lg. eggs
To make the batter, chop the bacon finely with the metal blade of a food processor, about 8 pulses. Add the dry ingredients and process to combine, about 15 seconds. Add the cream and egg and process to blend, about 6 seconds, scraping down the work bowl. Preheat the waffle iron. Pour 2 tablespoons batter onto the center of each section. Bake according to manufacturer's instructions until golden and crisp, 5-6 minutes. Remove to a rack and make 4 more small waffles with the remaining batter. To make the Hollandaise, process the yolks with salt and pepper to taste for 10 seconds. Melt the butter in a saucepan and bring it to the boil over high heat, but do not let it brown. With the motor running, pour the butter in a thin stream through the feed tube (as the sauce thickens, the butter may be added more quickly). Add the lemon juice and process to combine, about 2 seconds. Return to the saucepan and stir in the chives. Set aside. Steam the asparagus in a vegetable steamer over boiling water until just tender, about 2 minutes. Keep warm. Poach the eggs in a large pan of boiling water until the whites are firm but the yolks are still soft, about 4 minutes. Reheat the Hollandaise over very low heat, stirring with a wire whisk. Reheat the waffles on the rack of a low temperature oven. Top each waffle with some asparagus, a poached egg and some Hollandaise. Makes 4 servings. This recipe is perfect for brunch or a luncheon. It is also a lot of fun to make in the evening. One of our favorite dinner parties is to invite some of our friends over with their waffle irons. We prepare lots of waffle recipes including Potato Waffles with Herb Butter, Tangerine Waffles with Fruit, Spiced Waffles with Apples and Caramel Sauce and Chocolate Chunk Dessert Waffles.

CHILI WAFFLES
2 lg. eggs
1 3/4 c. low-fat buttermilk
1 can chilies, mild, chopped
1 c. stone-ground yellow cornmeal
1 c. flour
2 tsp. baking powder
1/4 c. melted margarine
(This is a very thick batter. Add drops of milk if it is too thick.) Lightly beat together the first 3 ingredients and set aside. Sift together the next 3, then stir in the egg mixture. Last mix in the margarine. I recommend that these be eaten with Pace Picante Sauce. If you want to really to all the way, melt some Cheez Whiz and dribble lightly on the waffle, before coating with the sauce.

CHEESE WAFFLES
2 c. grated cheese
1 stick butter
1 stick margarine
2 c. flour
2 c. Rice Krispies
Mix cheese, butter and margarine. Add flour. Stir in Rice Krispies. Roll and mash. Bake at 375 degrees for 10 minutes.

CORN FLAKE WAFFLES WITH HONEY-BUTTER SAUCE
1 1/4 c. flour
3/4 c. crushed corn flakes
1 tbsp. baking powder
1/2 tsp. salt
2 slightly beaten egg yolks
1 3/4 c. milk
1/2 c. oil
2 egg whites
Sliced strawberries and bananas
(optional)--
HONEY-BUTTER SAUCE:--1 c. honey
1/4 c. margarine
1/4 tsp. cinnamon
Dash nutmeg
In large bowl combine flour, corn flakes, baking powder and salt; sift. In small bowl combine egg yolks, milk and oil; stir into flour mixture. In separate bowl beat egg whites until peaks. Fold into flour mix (Do not over mix). Pour into preheated lightly greased waffle iron. Close lid quickly; do not open during baking (about 5 minutes - medium heat). Serve with strawberries, bananas and Honey Butter Sauce. (In heavy saucepan warm honey over low. Stir in margarine, cinnamon and nutmeg.)

BANANA SOUR CREAM WAFFLES
1 c. flour
1/2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 egg, separated
1 c. sour cream
1/4 c. milk
1/4 c. butter, melted
1 banana, mashed
Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown. Serves 4.

LEMON POPPY SEED WAFFLES
2 slightly beaten eggs
2 c. pancake mix
2 (8 oz.) cartons lemon yogurt
1/4 c. cooking oil
2 tbsp. poppy seed--
TOPPING:--Lemon yogurt
Finely shredded lemon peel
Preheat and grease waffle iron. Combine first 5 ingredients. Stir just until combined but still slightly lumpy. Pour 1 1/2 cups into waffle baker. Spread slightly, close lid quickly, don't open for 4 to 5 minutes. Lift out with fork. Repeat with remaining batter. Serve immediately. Top with additional lemon yogurt and sprinkle with lemon peel. Yield: 8 (4") waffles. 11 g fat. 72 mg cholesterol, 277 calories. YIKES!!!

SESAME WAFFLES
1 c. flour
1 c. whole white flour
1 c. instant non-fat milk
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
2 eggs, beaten
2 tbsp. canola oil
2 c. water
3/4 c. sesame seeds
1 tsp. vanilla extract
4 grams fat per waffle. Makes 5 large waffles. In large mixing bowl, combine flours, instant milk, sugar, baking powder and salt. In small bowl combine eggs, oil and water. Make well in flour mixture. Add egg mixture and blend. Fold in sesame seeds and vanilla. Pour 2/3 cup mix into waffle iron and bake 3 minutes. Top with fresh fruit and a spoonful of non-fat yogurt.

ONION WAFFLES
2 c. (500mL) biscuit mix
1 egg
1 1/3 c. (325mL) milk
2 tbsp. (30mL) vegetable oil
2 tbsp. (30mL) dry onion soup mix
Preheat waffle maker. Put all ingredients into a large mixer bowl. Beat on low until dry ingredients are moistened. Pour 1/2 cup (125mL) batter over grids. Close waffle maker, bake until golden, 2 1/2-3 minutes. Repeat. Serve while hot with Tuna a la King or any creamed entree. Yield: 5 round waffles or 10 square waffles.