Osm Waffle Recipes

LE WAF, THE ARTISAN WAFFLE

Steps:

• Dilute the yeast in a bowl with the milk. Stir in half of the flour and the eggs. Let rest for 20 minutes.
• Add the remaining flour and the butter, white sugar and salt. Using a stand mixer, food processor or by hand, knead the dough until it is homogeneous and smooth. Add the pearl sugar and mix again until it is integrated into the dough.
• Divide the dough into about 12 balls, each weighing 120 grams (for large waffles) or about 19 balls, weighing 80 grams each (for medium-sized waffles). Place on a floured surface and roll the dough. Cover with a towel and let rest for 40 minutes.
• Preheat a heavy-duty cast-iron waffle maker to 180 degrees C (356 degrees F).
• Cook the dough until golden brown, about 3 minutes (cooking time may vary depending on your waffle iron).
• Serve plain or with toppings, such as gelato, fresh fruit and whipped cream. The waffles can be stored in a dry, airtight container.

CHICKEN PARM WAFFLE

Steps:

• For the pasta waffle: Preheat a waffle iron to medium heat.
• Mix eggs, milk, pecorino, salt, black pepper and angel hair pasta in a medium bowl.
• Ladle into waffle iron (this will fit neatly in two 7-inch Belgian waffle compartments) and cook until brown, 6 to 8 minutes.
• For the tomato sauce: Blend tomatoes, tomato paste, olive oil and salt in a bowl.
• For the batter: Beat the egg whites in a large bowl until slightly foamy, then combine the milk with the whites, whisking constantly. Add lemon juice.
• In a separate bowl, whisk together slightly beaten egg yolks and butter until smooth. Whisk into the milk mixture.
• Whisk together the flour, salt, sugar and baking soda in a large bowl, then add in thirds to the milk mixture. Adjust consistency with milk as needed to make a thick batter.
• For the chicken tenders: Heat oil in a deep-fryer to 325 degrees F.
• Dunk the chicken pieces in batter.
• Stir together the breadcrumbs, paprika, salt, cayenne, black pepper and garlic powder in a bowl. Remove the chicken from the batter and coat in the spice mixture.
• Fry the tenders until golden brown, about 6 minutes.
• Heat the cooked tenders on a hot griddle and top with mozzarella, then melt under a lid.
• Spread sauce on the pasta waffles, then top each with some chicken and mozzarella.

HEAVEN WAFFLE

Steps:

• For the fluffy marshmallow: In a heavy bottomed saucepan, place the granulated sugar, corn syrup and 1/3 cup water. Stir over medium heat until the sugar is dissolved, then stop stirring and don't stir again. Insert a candy thermometer and simmer over medium heat until the temperature reaches the softball stage or about 240 degrees F.
• Place the egg whites and cream of tartar into a mixer and whisk on medium-high speed until the whites create soft peaks, about 6 minutes. Reduce the mixer speed to low and slowly pour in the simple syrup to avoid splashing. Increase the speed to medium-high and whisk until the desired consistency (the mixture will initially steam but we mix until the steam goes away and the fluff becomes sticky). Reduce the speed to low, then add the extract and continue whisking for another minute. Use a spatula to remove from the mixer and set aside in a bowl.
• For the golden syrup: In a heavy bottomed saucepan, place the granulated sugar and 1/4 cup water. Stir over medium heat until the sugar is dissolved. Bring to a medium boil, avoiding the sugar crystals that may form on the side of the pan. Add the lemon juice, stir, reduce the heat to a low simmer and insert a candy thermometer. Do not stir the mixture again. Simmer over medium heat until the temperature reaches the softball stage or about 240 degrees F. Remove from the heat and set aside in a warm place, being careful not to touch as it will burn.
• For the cookie butter: Place the cookies in a food processor and crumble them finely.
• Place the crumbled cookies, clarified butter, canola, coconut oil, cinnamon, pumpkin pie spice, 6 tablespoons water and 6 tablespoons golden syrup in a mixer bowl. Turn the mixer on medium speed and slowly pour in the heavy cream. Turn the mixer to medium-high and beat until the mixture is creamy, about 2 minutes. Use a spatula to remove from the mixer and set aside in a bowl.
• For the whipped cream: Place the heavy cream, granulated sugar and vanilla extract in a mixer bowl and mix on high speed until thickened, about 3 minutes.
• For the waffles: Preheat a Belgian-style waffle iron.
• Whisk the flour together with the granulated and brown sugars, cinnamon, baking powder, apple powder and vanilla powder in a medium bowl (if using wet vanilla extract, add it to the wet ingredients, not the dry). In a separate medium bowl, add the almond milk and coconut oil, then whisk in the dry mixture. Using a 1/3-cup scoop, pour the batter into the waffle iron and cook according to the factory instructions. Repeat with the remaining batter. Cool the waffles on a cookie rack for 1 to 2 minutes.
• To assemble the heaven waffle: Use a spatula to place a thin layer of fluffy marshmallow on each waffle, basically filling in the pockets of the waffle. Slice a banana and place the slices in a circle on top of the marshmallow. Spoon some cookie butter on the middle of the waffle, then add a scoop of whipped cream using an ice cream scoop. Top with chocolate salted caramel sauce and enjoy.

WAFFLES

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
• In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter. In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
• Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
• Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.

OSM WAFFLE

Steps:

• In a medium bowl, mix the eggs, milk, and brown sugar. Add the whole wheat flour, oats, millet, sunflower seeds, all-purpose flour, cracked wheat, and baking powder. Mix until smooth. Add the melted butter and mix for about 5 minutes. Pour 1 cup of the mixture onto a preheated waffle iron. Cook until the waffle is cooked through, about 3 minutes. Repeat with remaining batter.