Waffles are a great canvas for a variety of syrups or fruit toppings.
Here are some of the things we have been pouring in those deep waffle pockets. Click through the titles to go to a page with the topping recipes.
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Blueberry Syrup (with some additional fresh blueberries).
Also great on Cheesecake!
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Pure Maple Syrup (no recipe)
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Fresh Berries and Cream (no recipe)
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Happy Waffle Making!
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Filed under Breakfast/Brunch, Condiments/Sauces, Desserts
Desserts in our house usually have to come in both a chocolate and non-chocolate variety. So, alongside our Double Chocolate Waffles, we had these Lemon Yogurt Waffles.
These waffles are a little sweeter than regular waffles (even after I cut the sugar in half from the original recipe), so I don’t think I would want them for breakfast. Little A had no problem eating them anytime of the day, however.
The waffles are made with plain yogurt and flavored with fresh lemon zest. They have more of a light cake consistency than regular waffles.
The berry sauce was a perfect accompaniment for the sweet lemon taste of the waffles.
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For Waffle Tips & Suggestions, click HERE.
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RECIPE:
1 ½ cups all-purpose flour
2 ¼ tsp baking powder
½ tsp salt
1 cup plain whole-milk yogurt
½ cup granulated sugar
½ cup vegetable oil
3 large eggs
Grated zest of 2 lemons
½ tsp vanilla extract
Sift together the flour, baking powder, and salt into a medium bowl. In another bowl, whisk together the yogurt, sugar, oil, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
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 2-3 large Belgian waffles (8-12 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 adapted from The Perfect Pantry
NoEmptyChairs.me
Filed under Breads, Breakfast/Brunch, Desserts
Dessert Waffles:
AKA, How to convince your mom to let you eat dessert for breakfast
We ate these Chocolate Waffles the first time for dessert topped with black raspberry ice cream and a triple-berry sauce. The kids convinced me they would also be good for breakfast the next morning, without the ice cream but with whipped cream instead. I don’t think that really changed the sugar content any!
These chocolate waffles are not too heavy, but with the addition of mini chocolate chips in the batter and topped with ice cream and berry syrup, they are reminiscent of a brownie sundae. Next time I would like to try them topped with vanilla ice cream and buttermilk syrup.
For Waffle Tips & Suggestions, click HERE.
RECIPE:
2/3 cup flour
1/3 cup corn starch
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/8 tsp (scant) cinnamon
1 cup milk or buttermilk
1/3 cup oil
6 Tbs granulated sugar
1 egg
1 ½ tsp vanilla
½ cup mini chocolate chips
Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together milk, oil, sugar, egg, and vanilla. Whisk for a minute so it gets a little frothy. Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t over mix.
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). Sprinkle about 1/3 of the chocolate chips (for a large Belgian waffle maker) over the batter in the waffle iron. Spread lightly with a heat proof spatula so that a small amount of batter covers chocolate chips. 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 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 Our Best Bites
NoEmptyChairs.me
Filed under Breads, Breakfast/Brunch, Desserts
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.
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:
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).
NoEmptyChairs.me
Filed under Breads, Breakfast/Brunch
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:
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 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).
Recipe adapted from Food Network
NoEmptyChairs.me
Filed under Breads, Breakfast/Brunch
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.
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.
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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:
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
NoEmptyChairs.me
Filed under Breads, Breakfast/Brunch
Ninja-bread Men
Snow Capped Christmas Trees
Russian Teacakes
Cranberry Orange Pinwheels
Baklava Thumbprints
Chocolate Orange Shortbread Sticks
Raspberry Almond Thumbprints
Boston Cream Cookie Cups
Coconut Macaroons
White Chocolate Cherry Pistachio Cookies
No Empty Chairs 