FLUFFY HOMEMADE WAFFLE RECIPE
Nothing beats them for home-cooked comfort and making the kids or weekend guests feel special.
Provided by Holly Nilsson
Categories Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the waffle iron according to the manufacturer's directions.
- Place flour, baking powder, sugar, and salt in a bowl. Whisk to combine.
- In a small bowl, mix egg yolks, milk, and butter. Set aside.
- In a separate bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
- Add egg yolk mixture to flour mixture and stir to combine. Fold in egg whites.
- Drop by large spoonfuls onto greased waffle iron, close the lid and cook about 3-5 minutes.
Nutrition Facts : Calories 308 kcal, Carbohydrate 40 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 85 mg, Sodium 336 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
WAFFLE SAUCE
Creamy, rich, vanilla waffle sauce is the best possible topping for your favorite breakfasts.
Provided by Mary Younkin
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- In a small saucepan, whisk together the flour and sugar. Add the milk and set the stove heat to medium. Whisk smooth and continue stirring or whisking frequently as it cooks.
- Continue cooking until the sauce begins to bubble and has thickened. Remove pan from the heat, add the butter and vanilla and stir to combine. Pour sauce over hot waffles and grate or sprinkle nutmeg over the top. Enjoy!
Nutrition Facts : Calories 120 kcal, Carbohydrate 19 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 41 mg, Sugar 17 g, ServingSize 1 serving
WAFFLED BISCUITS AND SAUSAGE GRAVY
Waffling biscuits adds a lot more crispy surface area and creates the perfect nooks for the sausage gravy to pool in. This would also work with your favorite homemade cut biscuit dough.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
- Add the scallion whites, garlic, allspice, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir for 30 seconds. Add the flour and stir until toasted, about 1 minute. Pour in the milk and chicken broth and simmer, stirring, until thick, 4 to 5 minutes. Stir in the scallion greens and parsley. Cover and keep warm over low heat.
- Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don't push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
- Place 2 biscuits on each plate and top with the sausage gravy.
SAVORY WAFFLES WITH HERB GRAVY AND CRISPY CHICKEN TENDERS
Waffles aren't just for breakfast anymore! This savory variation with crispy chicken and a delicious herb gravy is comfort food at its best.
Provided by EatingWell Test Kitchen
Categories Mother's Day Breakfast and Brunch Recipes
Time 55m
Number Of Ingredients 31
Steps:
- To prepare Crispy Chicken Tenders: Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. In a small bowl whisk together egg whites and water. For coating, in a shallow dish combine cornflakes, Parmesan cheese, garlic powder, dried parsley, and black pepper. Dip each tenderloin into the egg white mixture, then coat with the cornflake mixture. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with nonstick cooking spray. Bake for 15 to 20 minutes or until crisp and no longer pink. Keep warm.
- To prepare Waffles: In a large bowl, combine all-purpose flour, the whole-wheat flour, walnuts, sugar, baking powder, dried thyme, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl combine the milk, egg, and water. Add milk mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
- Preheat a waffle baker and lightly coat with cooking spray. Add batter. (see Tip) Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid (see Tip). Repeat with the remaining batter.
- To prepare Herb Gravy: In a large saucepan, cook garlic in hot butter over medium heat for 30 seconds. Add the 2 tablespoons flour and stir until well mixed. Add broth and milk. Cook and stir over medium heat until thickened and bubbly. Stir in snipped fresh sage, fresh thyme, and ground black pepper. Cook and stir for 1 minute more.
- Serve Herb Gravy with hot waffles and Crispy Chicken Tenders. If desired, garnish with additional fresh thyme, fresh sage, and/or additional pepper.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 33 g, Cholesterol 72.4 mg, Fat 12 g, Fiber 2 g, Protein 28.8 g, SaturatedFat 4.7 g, Sodium 570.7 mg, Sugar 6.2 g
WAFFLE GRAVY
There is no better way to enjoy waffles than to top them with this mildly sweet, made-from-scratch, custard pudding. It's a German Mennonite recipe, and this is the version that's used in my family. Looking around on the web, I found some other variations: 1. Use 1/2 c of waffle batter in place of the cornstarch, egg, and salt. 2. Substitute flour for the cornstarch, omit egg and salt, stir 2-8 T butter into the finished sauce.
Provided by Kate S.
Categories Breakfast
Time 5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a saucepan.
- Cook over low heat, stirring constantly until mixture just comes to a boil.
- Serve over waffles topped with stewed or sugared fruit (try blueberries, strawberries, peaches, or anything you like).
Nutrition Facts : Calories 644.3, Fat 22.6, SaturatedFat 12.7, Cholesterol 254.3, Sodium 602.9, Carbohydrate 87.9, Fiber 0.1, Sugar 50.4, Protein 22.3
BAKED CHICKEN AND WAFFLES WITH MAPLE GRAVY
All the wonderfulness of the fried version. Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo.
Provided by Evareneg
Categories Breakfast and Brunch Waffle Recipes
Time 1h7m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even thickness.
- Place panko and 1/3 cup flour into separate shallow bowls.
- Combine 1 egg, milk, and Dijon mustard in another shallow bowl. Dip each chicken breast into the mixture; coat in the panko mixture. Place breaded chicken breasts on a baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reduce oven temperature to 200 degrees F (95 degrees C).
- Combine 1 cup flour, whole wheat flour, baking soda, and salt in a bowl.
- Mix buttermilk, 1 egg, and 2 tablespoons butter together in another bowl. Whisk gently into the flour mixture. Beat together until batter is smooth.
- Preheat a waffle iron according to manufacturer's instructions. Add about 1/2 cup batter into the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Transfer waffle to a wire rack set over a baking sheet; place in the oven to keep warm. Repeat with the remaining batter.
- Heat 3 tablespoons butter in a heavy saucepan over medium heat. Add 3 tablespoons flour; cook, stirring constantly, until golden brown, 2 to 3 minutes. Whisk in chicken stock slowly. Increase heat to medium-high; bring gravy to a boil. Cook, stirring constantly, until thickened, about 10 minutes. Season with salt and pepper; stir in maple syrup. Reduce heat to low until ready to serve over the baked chicken and waffles.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 53.7 g, Cholesterol 84.5 mg, Fat 10.8 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 595 mg, Sugar 14.1 g
CHICKEN AND WAFFLE MONTE CRISTOS WITH ROSEMARY-MAPLE GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees F.
- Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.
- Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.
- Preheat the waffle iron.
- Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.
- While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.
- When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.
- Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.
- To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.
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- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
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- Pour batter onto the hot waffle iron and cook until lightly browned. When finished cooking, transfer the waffles to a wire rack on the counter.
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