Mini Classic Waffles
Mini anything is fun! Mini waffles can be used for dipping, for little sandwiches, and for on the go! Use our Baking & Pancake Mix or our Artisan Flour Blend.
Mini Classic Waffles
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Servings
about 40 (with Baking & Pancake Mix) or 56 (with Artisan Flour) mini waffles
Mini anything is fun! Mini waffles can be used for dipping, for little sandwiches, and for on the go! Use our Baking & Pancake Mix or our Artisan Flour Blend.
Ingredients
- Option 1: Using Baking & Pancake Mix
-
1-1/2 cups Pamela's Baking & Pancake Mix
- 2 large eggs- separated
- 3/4 cup water or milk
- 1 TBSP oil or butter
- 1/2 tsp vanilla-optional Option 2: Using Artisan Flour Blend
-
1-1/2 cups Pamela's Artisan Flour Blend
- 1/2 cups cornstarch
- 2 TBSP cornmeal (optional)
- 1 TBSP baking powder
- 1 tsp salt
- 3 large eggs-separated
- 2 TBSP sugar
- 1-3/4 cups milk, water or dairy substitute
- 1 tsp vanilla
- 1/2 cup melted butter or Earth Balance Equipment
- Mini Waffle Maker or regular size waffle maker & pizza cutter (to cut the waffles into the small fun sizes)
Directions
Pre-heat mini waffle machine, so it is ready to go.
OPTION 1: USING BAKING & PANCAKE MIX
In a mixer bowl, beat egg whites on high to stiff peaks, set aside. Whisk together egg yolks, milk or water, oil (and vanilla). Using a rubber spatula, gently add pancake mix to liquid mixture. DO NOT over mix; batter will be lumpy. Gently fold in beaten egg whites until combined.
Spoon batter into hot waffle maker that has been sprayed; use 1 to 1-1/2 TBSP batter per mini waffle. Bake according to directions on Mini Waffle Maker. For crispier waffles, cook 1 additional minute after ready light comes on. Repeat until all batter is cooked.
OPTION 2: USING ARTISAN FLOUR BLEND
In a large bowl whisk together Pamela's Artisan Flour, cornstarch, cornmeal, baking powder and salt, set aside. In a mixer bowl, beat egg whites on high to soft peaks. Add sugar. Beat on high to stiff peaks, set aside. Whisk together egg yolks, milk, and vanilla. Using a rubber spatula, gently add liquid mixture to flour mixture. DO NOT over mix; batter will be lumpy. Stir in melted butter. Gently fold in beaten egg whites until combined. Spoon batter into hot waffle maker that has been sprayed and bake; 1 to 1 -1/2 TBSP batter per mini waffle. Bake according to directions, for crispier waffles, cook one additional minute after ready light comes on.
Variation using Artisan Flour: To make buttermilk waffles, substitute buttermilk for milk, add 3/4 tsp baking soda, and use 3 TBSP sugar instead of 2.
Extra waffles can be frozen or refrigerated for use at a later date. Waffles reheat well in a toaster oven.
Recipe Note
To bump up flavor use 1/2 cup finely chopped nuts or bacon. Just add 1/2 tsp. to waffle maker after spraying and before batter is spooned in. Cook the same way. This will form a little crust on one side that is packed with flavor and a little more chew.
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