Mini-Waffle Cookbook
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Mini-Waffle Cookbook - Andrews McMeel Publishing
contents
a handy-dandy pocket guide to mini waffles
basics with waffles
fun with waffles
desserts with waffles
metric conversions and equivalents
index
a handy-dandy
pocket guide
to mini
waffles
Classic, trendy, versatile, adored . . . no, we are not referring to your ideal BFF. It’s the next best thing: It’s a waffle. Who doesn’t like waffles? Whether it’s good old-fashioned buttermilk waffles doused in maple syrup, down-home manwhich sloppy joes, or chocolate-coated waffle pops, waffles are a carb-lover’s dream come true.
Fabulously flexible, there is a waffle for everyone. You can call waffles breakfast, lunch, dinner, and dessert. They are compatible with nearly everything—fried eggs, melted cheese, sandwich fixings, meaty burgers, fresh fruit, and ice cream—so the possibilities are virtually limitless. You can bake brownies, fry fritters, toast bread, even crisp puff pastry dough on a waffle iron. Chances are if you can press it, toast it, bake it, or panfry it, you can waffle it—which is a very good thing, because everything looks better covered in crispy little waffle squares.
So go on, stop waffling (pun intended) and get cooking. All you need is a waffle iron, your imagination, and some inspiration. There are twenty sweet and savory recipes within to make using a mini-waffle iron along with a few basic tips to ensure waffle success.
waffles 101
Ingredients
Flour power: Not too heavy, not too light, unbleached all-purpose flour is just right.
Got milk? The fat in whole milk keeps waffles light. When using buttermilk, add baking soda to the dry ingredients. It will react with buttermilk’s natural acidity and boost the leavening you need for a lighter waffle.
Keep ’em light: Try separating your eggs to lighten up your