Even though I haven’t used it as much as I would like to this year, this waffle iron is one of the best things that has happened to me, in terms of weekend breakfasts. Especially with these waffles. These babies are thick, so the batter will require some thinning, and a heavy dose of butter applied to the iron to make sure it doesn’t stick, but trust me, they’re wonderful.
1 c frozen pitted cherries (Trader Joe’s does these super cheap)
melted butter for the waffle iron (DO NOT SKIP)
Whisk the dry ingredients (flour through baking powder) together in a large bowl, make a well in the center, and add the wet ingredients (veggie oil through almond extract), stirring together until just combined. Fold the frozen cherries into the batter.
Using the melted butter on the iron to make sure the waffle doesn’t stick, make your waffles according to waffle iron instructions, and enjoy! If the batter seems a bit thick, don’t be afraid to thin it out slightly with more buttermilk.
So, I’ve been saying I would finally catch the hell up on this blog. This is me finally committing, entirely too late in the year for my liking. I’ve mostly been sticking to stuff I know this year, with the occasional new recipe here and there, and getting back into the swing of cooking in general, and finally getting my depression and anxiety under control (meds are great, kids, as is therapy). This is me catching up on my recipe backlog.
I’ve only made these once, and that’s a damn shame, because come on – browned butter AND chai spices AND pumpkin? This is the perfect fucking fall waffle.
In a small pot/pan, melt the butter over low heat (pic 1). Continue cooking the butter until it turns amber and starts to smell nutty and get little brown flakes at the bottom (pic 2 is the end result of this). Pour into a separate small bowl to stop cooking, and let cool.
While the browned butter cools, whisk together your dry ingredients (everything from flour down to ginger). In a separate small bowl, whisk together the wet ingredients (the browned butter, and everything from the eggs down to the canned pumpkin). Then, pour the wet ingredients into the dry and fold together until the batter just barely comes together (pics 3-4).
Heat up your waffle iron, and make the waffles according to the waffle iron’s instructions, and enjoy!
I actually tried making these waffles a few weeks ago, but made a fatal reading mistake – instead of 1/3 c of warmed Nutella, I somehow decided to include ¾ c warmed Nutella. Now, while more Nutella usually isn’t a bad thing, in this situation, it led to a waffle that was half Nutella, and a bit crispy. I finally did these this morning using the right proportions, and the resulting waffle is lovely. This recipe doesn’t make that many waffles (5 total), so you may want to consider doubling the recipe.
(original recipe recommended .25 c cornstarch, I found it didn’t need it)
1 t sugar
.5 t baking soda
.5 t sea salt
1 c buttermilk
1/3 c vegetable oil
1/3 c Nutella
1 T vegetable oil
Whisk together the flour, sugar, baking soda, and sea salt, followed by the buttermilk, vegetable oil, and egg. Let the batter sit for twenty minutes.
Towards the end of the twenty minutes, heat your waffle iron according to its instructions. Scoop the 1/3 c of Nutella into a microwave safe glass measuring cup, along with 1 T vegetable oil, and heat for about thirty seconds to warm and thin. Drizzle and swirl it into the batter (see pic 2 for what this looks like).
Then, make your waffles according to your maker’s instructions, and enjoy!
Candied bacon plus brown sugar based waffles? Uhm, yes please.
I halved this recipe, as the boy doesn’t really do meat, but this still gave me five waffles, so the recipe as I’ll write it below will likely give you something around 10 waffles as output.
Preheat your oven to 375, line a baking sheet with foil, and place your bacon slices on the foil, sprinkling with the brown sugar. Bake for about 10 to 15 minutes, until the sugar caramelizes, and it’s beginning to brown and get crispy (see pic 2). Take the bacon off the baking sheet as soon as it’s out of the oven with tongs, and let it cool on a cutting board.
While the bacon cools, whisk together all your dry ingredients in a large bowl. In a smaller bowl, whisk together all the wet ingredients, and once well blended, fold into the dry ingredients. Once the batter’s almost fully mixed, heat your waffle iron, and take your cooled candied bacon, and chop (or, frankly, you’ll be able to break it apart with your fingers) into small pieces, and add straight into the batter. Don’t overmix the batter, or the waffles will become too tough; lumps in the batter are completely fine.
Cook your waffles according to your waffle iron’s instructions, and enjoy the bacony brown sugar goodness!
This is definitely a weekend recipe. Why? Because it takes a minimum of overnight prep, and a lot of watching of the waffle iron (because these waffles are LOADED with sugar, and a special type you might have to pick up from Amazon at that).
Are they worth it? They were pretty sweet, and I’m not entirely sure they turned out properly, but the result was pretty damn neat. (I am sure there is someone here who has more experience with these waffles who can tell me if I fucked up.)
14 T butter, softened to room temperature, and separated into quarters
1 1/3 c pearl sugar (you can find this on Amazon easy)
Take your milk and water, heat until lukewarm, and then add your brown sugar and active dry yeast, letting sit about five minutes, until foamy. Whisk together your eggs and vanilla, add the milk in, and then slowly add all but one cup of flour, and mix until well combined. Add the salt in, and mix until combined again
If you have a stand mixer, this is the part where I hate you, as you have things significantly easier – all you have to do is use a dough hook here. The rest of us, in adding in the 14 T of butter, will have to knead it in by hand. It’s going to take a long ass time, but the stretchy dough that results is worth it. Then, work in your last cup of flour.
I used the fridge first method for making the dough rise – check the linked recipe for the other method. Take your dough, cover it with plastic wrap, and then put in the fridge for a minimum of overnight. The day you want to make the waffles, bring to room temperature for an hour, stir the dough to deflate it, and then let it rise for another two hours (see the difference between pics five and six).
Once you’re ready to cook the waffles, knead in the pearl sugar. It’s gonna seem like a fuck of a lot, and it is. Trust me. You can do it, and it’ll be worth it. Heat your waffle iron while you’re doing this. Once the iron’s ready, break off a small piece of dough, stretch it out a bit, and cook until golden brown (usually about the same time as instructed by your waffle iron instructions).
Keep any waffles you make warm (ideally in a 200 degree oven), and then enjoy the molten sugar caramelized amazingnes.
Looking for a springy, citrusy waffle that you can have ready to go pretty quick (and still have leftovers for breakfast for the week)? If so, I’d suggest these lovely key lime waffles. The most you’ll have to do is grate a lime to get the necessary zest (I have a separate thing of fresh lime juice, so); the rest should be lying around and ready to go in your pantry. Might mellow this out with a bit of vanilla next time, but otherwise, these are perfect and lovely.
Take your dry ingredients, and whisk them together in a large bowl. In a separate, smaller bowl, whisk together your eggs and milk, followed by the key lime juice and zest, and finally your melted butter. Then, slowly add your wet ingredients to your dry ones, until just barely combined.
Then, make according to your waffle iron’s instructions, and enjoy!
Churro. Waffles. That should really be all I need to say on this subject. Top with a bit of warmed dulce de leche, and you’ve got a perfect, quick weekend breakfast. (Seriously, this is ready to go in ten minutes, and your first waffle will be ready at about the twenty minute mark.) Plus, except for the buttermilk, you will probably have all of this in your pantry/fridge already!
So what the hell are you wating for? CHURRO WAFFLES.
Take your buttermilk, eggs, melted butter, vanilla, and dark brown sugar, and whisk together. Then, add in your flour, baking powder, and salt, and whisk until just barely combined (it’s cool if it looks lumpy!). Let the batter sit while you warm up your waffle iron.
Cook your waffles according to instructions, and prepare two bowls: one with melted butter, and a brush, and the other with the sugar and cinnamon mixed. Once your first waffle is done, brush each side with melted butter, and then dunk each side into the cinnamon sugar mixture.
Spoon a bit of warmed dulce de leche over the waffles, and enjoy your sweet, quick weekend breakfast!