Wolfgang Puck BRWB0010 - Manual (Page 7)

12
Master Waffle Recipe
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 teaspoon vanilla
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
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. Repeat with the remaining batter. Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
11
Sourdough Waffles
Makes 5 8-inch waffles
INGREDIENTS
1 1/2 cups Sourdough Starter
1/2 cup nonfat milk
8 tablespoons unsalted butter, melted
1 egg
1 cup all - purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
METHOD
1 In a large bowl, combine the starter, milk, melted butter, and egg.
2 In a small bowl, sift together the flour, sugar, baking powder and salt. Add to
the starter mixture and stir until well combined. Let proof, covered, in a
warm spot until bubbles begin to form, about 30 minutes.
3 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.
PRESENTATION
Place one 8 - inch waffle on each of 5 heated plates. Serve warm with warm
maple syrup or fruit syrup. Garnish with fresh fruit, such as sliced oranges,
peaches, or berries. Serve immediately.
To prepare ahead
Through step 2 the batter can be made the night before, refrigerated, covered,
then brought to room temperature and proofed when needed.
Recipe courtesy The Wolfgang Puck Cookbook : Recipes from Spago,
Chinois, and Points East and West, Random House, 1996)