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May 23, 2011 · 5:01 am

Birthday Chocolate Chip (or Blueberry) Waffles and Oven Bacon

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Yesterday was Middle K’s 14th birthday, and in the spirit of Waffle Week, we made Chocolate Chip and Blueberry Waffles for breakfast that morning. With some Oven Bacon on the side. For the waffles, I used the One-Bowl Buttermilk Waffle batter. While the batter was in the waffle iron, I sprinkled in mini chocolate chips, or some frozen blueberries (not thawed). Fresh blueberries would obviously be great as well; I can’t wait until summer blueberry season—I am down to my last bag of blueberries that I froze last summer. You could also sprinkle in other berries or chopped fruit (raspberries, chopped strawberries, peaches).

Cooking bacon in the oven is a great way to make a lot of bacon without making a mess of your kitchen. And there are NO PANS TO CLEAN WHEN YOU ARE DONE!! It was a great thing to make with these Buttermilk Waffles, as this batter is best if it sits for 30 minutes before cooking. So I made up the batter, set it aside, then got the bacon going in the oven. By the time the bacon was crisp, the batter was ready to cook!

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Simply line a rimmed baking sheet with heavy duty foil, lay out slices of bacon (not touching) and bake at 375°F for 15-20 minutes. Exact time will depend on the thickness of the bacon, and how crispy you like it. A general guideline is to watch the “bubbles” on the bacon. They will start out large, then get small and foamy when the bacon is crisp. Remove the bacon from the pan and allow to drain on some paper towels. When the pan has cooled completely, simply gather up the foil (with all of the messy grease inside) and throw it away. Or you could save some of those bacon drippings and freeze to use for cooking later.

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RECIPES:

Chocolate Chip or Blueberry Waffles

Waffle Batter (try any of the following):
One-Bowl Buttermilk Waffles
Brown Sugar Buttermilk Waffles
Whole Grain Waffles
Overnight Yeast Raised Waffles
Sourdough Waffles

Mini Chocolate Chips, Blueberries, or other Chopped Fruit or Nuts

Prepare batter according to recipe. Fill waffle maker with slightly less batter than usual. Sprinkle with desired filling. Using a heat safe rubber spatula, gently spread batter in the waffle maker to cover the chocolate chips or fruit with a small amount of batter (so that they don’t stick to the top plate of the waffle iron). Close waffle iron and cook for 3-5 minutes, or until lightly browned and crispy.

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Oven Bacon

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Bacon
Rimmed Baking Sheet
Heavy Duty Foil
Paper Towels

Preheat oven to 375°F.

Line the baking sheet with foil. Lay out slices of raw bacon (not touching) and bake at 375°F for 15-20 minutes. Exact time will depend on the thickness of the bacon, and how crispy you like it. A general guideline is to watch the “bubbles” on the bacon. The bubbles will start out large, then get small and foamy when the bacon is crisp. Remove the bacon from the pan and allow to drain on some paper towels.

When the pan has cooled completely, simply gather up the foil (with all of the messy grease inside) and throw it away. Or you could save some of those bacon drippings and freeze to use for cooking later.

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Tagged as bacon, baked bacon, blueberries, blueberry waffles, breakfast, brunch, buttermilk waffles, chocolate chip waffles, fruit waffles, mini chocolate chips, no mess, one bowl, oven bacon

May 21, 2011 · 9:45 am

Waffle Week: Whole Grain Waffles

Looking for a healthier waffle that is also great tasting? These whole grain waffles are made with whole wheat flour, oat flour (ground oats) and wheat germ. After making the Buttermilk Waffles (with no separated eggs), I used some of the same techniques to try and make these as light as possible. Replacing some of the flour with cornstarch and letting the batter sit for a little while before cooking really helped make these waffles great.

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With the heavier whole grains, they will never be quite as light as all-white-flour waffles, but they make up for in flavor what they lack in airiness.

For Waffle Tips & Suggestions, click HERE.

RECIPE:

Whole Grain Waffles

Servings: 12
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1 cup whole wheat flour
½ cup cornstarch
½ cup oat flour*
¼ cup all-purpose flour
3 Tbs wheat germ
2 Tbs brown sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 cups buttermilk or sourmilk (or 1 cup kefir + 1 cup milk)**
2 eggs
¼ cup oil
1 tsp vanilla

Mix dry ingredients in a large bowl. In a separate bowl, mix remaining ingredients. Add wet ingredients to dry; mix well. Let batter sit for 30 minutes before cooking. Do not stir batter after letting it sit.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 scant cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes about 3 large Belgian waffles (12 small squares)

* To make oat flour: Place rolled oats in a blender or food processor and blend until fine.

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 2 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

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Tagged as bread, breakfast, buttermilk, healthy, recipe, waffles, wheat germ, whole grain, whole wheat

May 20, 2011 · 10:50 am

Waffle Week: One-Bowl Buttermilk Waffles

This is my favorite recipe for making same-morning (not overnight) waffles. I seem to have an irrational opposition to separating eggs, beating the whites separately and then folding them back into the batter. To compensate for not beating the egg whites, this batter is best if let to sit for 30 minutes before cooking. I realize that letting the batter sit for half an hour doesn’t really make these any faster to make than recipes using separated eggs, but psychologically I find these “faster”.

The batter contains a small amount of cornstarch (mixed with the flour and baking powder & soda) which helps to make the batter lighter. I love the light texture of the waffles with great air-pockets. And no egg white beating!

For Waffle Tips & Suggestions, click HERE.

RECIPE:

One-Bowl Buttermilk Waffles

Servings: 16
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1 ½ cups all-purpose flour
½ cup cornstarch
1 tsp baking powder
½ tsp baking soda
1 tsp salt
2 cups buttermilk or sour milk**
½ cup oil
2 eggs
2 Tbs brown sugar
2 tsp vanilla extract

In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, oil, eggs, brown sugar and vanilla and mix well. Let the batter sit for 30 minutes. Do not stir batter after letting it sit.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes 4 large Belgian waffles (16 small squares)

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

Recipe adapted from Food Network

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Tagged as air pockets, breakfast, buttermilk, crispy, no separated eggs, one bowl, recipe, tender, waffles

May 19, 2011 · 10:46 am

Waffle Week: Sourdough Waffles

I make this waffle recipe more often than any other that I have tried. It is a great way for me to use some of my sourdough starter (without the commitment of all-day-bread-making). It is another overnight recipe, so it does need to be started the night before. I find this more convenient than mixing batter in the morning. I make the batter after the kids go to bed, and they are ready to cook with minimal effort in the morning. These waffles are slightly tangy, like the Yeast Raised Waffles, but the flavor is not as “yeasty”. Just how sour the waffles taste will depend on the strength of your starter.

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My kids especially like these waffles. They are very light and airy, with great pockets inside and out for soaking up syrup or other toppings.

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For Waffle Tips & Strategies, click HERE.

Don’t have any sourdough starter? These waffles are reason enough to make one! Here are a couple of resources for sourdough starter recipes:

Annie’s Eats (uses commercial yeast)
Sourdough Home (does not start with yeast; this is the method that I used to make my starter)
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RECIPE:

Sourdough Waffles

Servings: 18
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For the overnight sponge:
2 cups all-purpose flour
2 Tbs sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)**

For the waffles:
2 large eggs
¼ cup oil
All of the overnight sponge
2 Tbs sugar
¾ tsp salt
1 tsp baking soda

To make the overnight sponge, combine the flour, sugar, buttermilk and sourdough starter in a large mixing bowl. Mix well to blend. Cover and let rest overnight at room temperature.

When you are ready to make the waffles, preheat a waffle iron according to the manufacturer’s instructions. In a small bowl or liquid measuring cup, combine the eggs and oil. Add to the overnight sponge.** Mix in the sugar, salt and baking soda, stirring well to combine. The batter will bubble.

Pour the batter into the preheated waffle iron and bake according to the manufacturer’s instructions. Use slightly less batter than usual (I use a very scant ½ cup batter in each section of my waffle maker), as the batter will continue to rise and spread in the waffle maker.

Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

**SOURDOUGH STARTER NOTE: Sourdough starters can have different thicknesses (hydration). After adding eggs in the morning, if the batter is too thick to scoop with a ladle or measuring cup, add a little bit more buttermilk. The batter will have a different consistency than normal waffle batters: it should be like a thin bread dough, be thin enough to scoop, but not thin enough to pour.

Makes about 4 ½ large Belgian waffles (18 small squares)

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

Recipe adapted from King Arthur Flour and Annie’s Eats

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May 18, 2011 · 10:42 am

Waffle Week: Overnight Yeast Raised Waffles

Waffles made with yeast are a great alternative to traditional waffles. They have a slightly tangy flavor and are much lighter than many regular waffle recipes. Yeast raised waffles do require some forethought, as the batter needs to be made the night before, and left to proof on the countertop overnight. Be sure to use a big bowl as the batter will rise significantly.

Some of my kids did not enjoy these waffles as much, but I really liked them. They thought the yeast flavor was a little too pronounced. In typical completely inconsistent fashion, however, they did really enjoy the Sourdough Waffles that I made, which also sit overnight and have a tangy (but less-yeasty) taste. (RECIPE TOMORROW)

For Waffle Tips & Strategies, click HERE.

RECIPE:

Overnight Yeast Raised Waffles

Servings: 12
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2 cups all-purpose flour
1 Tbs sugar
1 ½ tsp instant yeast or rapid rise yeast
1 tsp salt
1 ¾ cups warm whole milk (110°F)
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract

Whisk the flour, sugar, yeast and salt together in a large bowl, then gradually whisk in the warm milk and melted butter until smooth. Whisk in the eggs and vanilla until combined. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate for at least 12 hours or up to 24 hours.

Heat the waffle iron according to the manufacturer’s instruction. Spread the appropriate amount of batter (I use a scant 2 cups in mine) onto the waffle iron and cook until golden brown, about 3-4 minutes. **Use less batter than you normally do: this batter rises significantly while cooking.

Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes about 3 large Belgian waffles (12 small squares)

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

Recipe from Cooks Illustrated

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May 17, 2011 · 9:34 am

Waffle Week: Banana Nut Bread Waffles

These waffles taste just like banana bread, laced with cinnamon and finely chopped nuts. And some great deep pockets just begging for Vanilla Buttermilk Syrup (recipe HERE). These waffles are one of our family’s favorites! Your kitchen will smell divine for the rest of the day.

For Waffle Tips & Strategies, click HERE.

RECIPE:

Banana Nut Bread Waffles

Servings: 12-16
Print

2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon cinnamon
1 ½ cups buttermilk or sour milk**
2 Tbs brown sugar
1 teaspoon vanilla extract
2 eggs, separated
1 ½ cups mashed bananas (about 3 ripe bananas)
4 Tbs butter, melted
¾ cup walnuts, chopped

In a large bowl, combine flour, salt, baking soda, and cinnamon. In a separate bowl, combine buttermilk, brown sugar, vanilla, and egg yolks. Mix well. Stir in bananas and melted butter.

Using an electric mixer, beat egg whites until they form soft peaks. Stir buttermilk mixture into dry ingredients. Gently fold beaten egg whites into batter. Fold in chopped nuts.

Makes 3-4 large Belgian waffles (12-16 small squares)

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 1 ½ cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

Recipe adapted from Willow Bird Baking

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Vanilla Buttermilk Syrup

Servings: Makes about 2 cups
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1 ½ cups white or brown sugar (I use half white, half brown)
1 cup buttermilk
½ cup (1 stick) butter
2 Tbs dark corn syrup
1 tsp baking soda
pinch of salt
1 vanilla bean, split and scraped**

Combine sugar, buttermilk, butter, corn syrup, baking soda, salt, and vanilla bean (both seeds and split pod) in a large pot (mixture will increase drastically in volume while cooking from the reaction between buttermilk and baking soda. Use a LARGE pot: soup pot size). Bring to a boil over medium heat. Reduce heat to maintain a low simmer and cook, stirring, for about 10 minutes, or until syrup is a light golden brown. Remove from heat. Remove and discard vanilla bean pod. Serve warm.

Store in refrigerator. Syrup will thicken to a soft caramel consistency in the refrigerator. Reheat before serving.

Serve over Waffles, Pancakes, Ice Cream, or anywhere you would use a caramel sauce.

** You can substitute 1 tsp vanilla extract for the vanilla bean, if desired. Stir vanilla extract into syrup AFTER cooking and removing from heat.

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Tagged as banana, banana bread, Belgian, bread, breakfast, buttermilk, buttermilk syrup, cinnamon, dessert, nuts, recipe, waffles