What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

I bought a waffle maker.

jglass

jglass

New member
Anyone have a good waffle recipe?

I have a couple I plan to try soon. One for gingerbread waffles.
I picked up a hot air popcorn popper for making popcorn balls and the like.
I got them at a place called Grandview Outlet here in town. Most of the junk they sell is broken but these are both Chef's Mate brand and were still in the box sealed in plastic with their instructions. I asked one of the ladies who works there if I could plug them in before I bought them cause they wont let you return anything. I got the popper for $5 and the waffle maker for $9.
 
That's Good! :) Enjoy your new waffle iron and air popper! I gave you a recipe for Pumpkin Pear Waffles, (short stack) Look Below.... Cookie :)
 
Last edited:
Weekend Waffles

2 1/4 cups all-purpose flour
1 package Fleischmann's® Rapid Rise or ActiveDry Yeast
3 tablespoons sugar
1 teaspoon salt
2 cups warm milk (105º to 115ºF)
3 large eggs
3 tablespoons butter -- melted
OR
3 tablespoons vegetable oil
2 teaspoons vanilla extract

In large bowl, combine flour, Rapid Rise Yeast (To use Active Dry Yeast, follow directions below.), sugar and salt. Add warm milk, eggs, butter and vanilla, stirring just until blended. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. Or cover and refrigerate overnight.

Bake batter in heated waffle iron according to manufacturer's directions. Serve immediately with your favorite toppings such as butter, syrup, preserves, fresh fruit, whipped or sour cream.

Makes 14 to 16 (4-inch) waffles

Source: http://www.breadworld.com/index.html
 
Pumpkin Pear Waffles
(Makes 3 waffles)

1 cup flour, whole wheat
1 1/2 teaspoon baking powder
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
2 eggs
2 tablespoons sugar, brown
1/2 cup pumpkin
1/4 cup pears ( I would chop pears into little pieces)

Mix together flour, baking powder, cinnamon, and nutmeg.
Beat together eggs and sugar. Add in flour mixture. Fold in pumpkin & pear.

Pour batter into a hot waffle iron coated with nonstick coating spray & cook until waffles are crisp & browned. * This is like a short stack serves 3. Cookie :)
 
Dang, janie- what a fantastic deal- HAVE FUN!

One of the things I miss most about working in big hotels is the waffles we served for Sunday Brunch. Dang. I want one NOW! I'm allergic to strawberries now- but back in the day I used to LOVE a thick, crunchy waffle topped w/ strawberries, sliced banana and a mountain of whipped cream!
 
A Dozen Delicious Waffle Variations


This is a great recipe for a special breakfast or brunch! Lots of variations!

3 C sifted all-purpose flour (or part whole wheat flour)
4 tsp baking powder
2 T sugar (optional)
1 tsp salt
4 egg yolks, beaten
4 egg whites beaten until stiff
1 1/2 to 2 C sweet milk or buttermilk
4 T melted butter

Sift dry ingredients together. Beat egg yolks until light and add the milk and melted butter. Combine wet and dry ingredients. Fold in beaten egg whites. Bake in a hot waffle iron. Makes about a dozen waffles.

Tips:

*

Put the waffle batter into a pitcher. It is much easer to pour the batter!
*

Don't overfill waffle compartments or the batter runs out on the sides of the waffle iron.
*

Waffles are done when there is no more steam rising from the iron.
*

After cooling, freeze extra waffles in a plastic freezer bag. Separate with wax paper before freezing.

Variations:

1. Apple Waffles - Add a teaspoon of cinnamon to the dry ingredients. Add a cup of chopped, peeled apple to batter. Serve with warm applesauce & sour cream.

2. Bacon Waffles - Crumble a few slices of cooked, drained & crumbled bacon into the batter.

3. Banana Waffles - Add a chopped banana to the batter.

4. Blueberry Waffles - Add 1-cup fresh or frozen blueberries (thawed & drained).

5. Chocolate Waffles - Increase sugar to 1/3 cup and add 1 square melted unsweetened chocolate OR add 1/2-cup cocoa and a 1/3-cup sugar to dry ingredients. Serve with whipped cream and chopped pecans.

6. Cinnamon Raisin Waffles - Add a teaspoon cinnamon and a couple spoonfuls of plumped raisins to the batter.

7. Ham Waffles - Add a couple of spoonfuls of diced ham to the batter. Sauté it first for better flavor.

8. Molasses Spice Waffles - Add a teaspoon of cinnamon and a 1/2-teaspoon of nutmeg to dry ingredients. Add 3 tablespoons of molasses to liquid ingredients.

9. Nutty Waffles - Add 1/4 cup chopped peanuts, pecans, walnuts or filberts. Toast the nuts for better flavor!

10. Orange Zest Waffles - Add a tablespoon orange zest to batter. Substitute 1/2 cup orange juice for 1/2-cup milk.

11. Pineapple Waffles - Add a cup of well-drained crushed pineapple to the batter.

12. Sausage Waffles - Add a couple of spoonfuls of cooked, crumbled and drained sausage to the batter.
 
Berry Topped Waffles

1-2/3 cups water
2/3 cup sugar
2 Tbsp. light corn syrup
2 Tbsp. cornstarch
1 (3-oz.) pkg. raspberry flavored gelatin mix
1 cup frozen blueberries
1 cup frozen raspberries
8 fresh waffles
1 (8-oz.) frozen whipped topping, thawed


Combine water, sugar, corn syrup and cornstarch in a large saucepan.
Cook sugar mixture stirring continually, over medium heat until thickened, about 8 minutes. Remove from heat.
Add the gelatin mix to the sugar mixture and stir until gelatin mix is dissolved, about 2 minutes. Cool slightly.
Add raspberries and blueberries to the gelatin mixture and mix gently.
Place hot waffles on individual serving plates. Spoon berry sauce over waffles.
Add whipped topping over waffles with additional sauce on top.
Serve immediately.
 
Wisconsin Aged Cheddar, Smoked Ham and Chive Waffles


1 cup diced Wisconsin Extra Sharp Cheddar (diced from the cheese sticks, you want a small square.)
1 cup diced smoked ham
1/4 cup chopped fresh chives
Place these ingredients in a separate bowl and set aside

2 cups AP flour
1 teaspoon salt
1 1/2 tablespoon baking powder
Mix these ingredients together in separate bowl




In another bowl mix together
3 large eggs
1 cup Ricotta cheese
1 cup milk or half and half
8 tablespoons melted butter
Zest of 1 orange
Mix all these wet ingredients together well and then add to the DRY ingredients, mix thoroughly and then fold in the Aged Cheddar, ham and the chives.

Bake in a non-stick waffle iron if you have one till golden brown, serve with Orange Marmalade that you have warmed up or the classic Maple Syrup.
 
Smoked Salmon and Dill Waffles

Smoked Salmon and Dill Waffles
4 tbsp unsalted butter
1 3/4 cup flour
2 tbsp double-acting baking powder
1 tso salt
1/4 tsp freshly ground black pepper
2 cups milk
2 eggs
5 oz smoked salmon
1 md onion, peeled & finely diced
1/4 cup snipped fresh dill

Softened cream cheese and finely chopped scallions or sour cream and salmon caviar for topping.

Preheat your waffle iron. Melt the butter; reserve. In a large bowl, whisk together the flour, baking powder, salt and pepper. In
another bowl, whisk together the milk and eggs until
well blended. Pour the liquid ingredients over the dry
ingredients and whisk gently to combine. Fold in the
salmon, onion, dill and melted butter.

Lightly butter the grids of your iron, if
needed. Brush or spray the grids again only if
subsequent waffles stick.

Spoon out 1/2 cup of batter (or the amount recommended
by your waffle maker's manufacturer) onto the hot
iron. Spread the batter evenly over the grids with a metal spatula or wodden spoon, stopping right before the edge. Close the lid and bake until golden and crisp. Serve immediately or keep the waffles warm while you continue baking the others.

Serve with a scoop of cream cheese and a sprinkling of chopped scallions or a generous spoonful of sour cream and some salmon caviar
 
RICE WAFFLES

(Sufficient to Serve Six)

1-3/4 c. flour
2 Tb. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. cooked rice
1-1/2 c. milk
1 egg
1 Tb. melted fat

Mix and sift the flour, sugar, baking powder, and salt, and then work the rice into the dry ingredients. Add the milk and the well-beaten yolk of egg. Stir in the melted fat. Beat the egg white stiff, and fold it into the batter.
 
Pumpkin Waffles


2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
4 tablespoons butter, melted
1/2 cup canned pumpkin



Step 1
Set up the waffle iron on a countertop or table within easy reach of the cook. Plug in the iron to preheat it. (Remind your child never to touch the surface of the iron; she should touch only the handle and always cook with adult supervision.)

Step 2
In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.

Step 3
Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.)

Step 4
Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with maple syrup and butter. Serves 4.
 
Banana Waffles

1 ¾ cup sifted flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
3 eggs (separated)
2 to 4 tablespoons oil
1 ½ cup milk
2 medium bananas (mashed)

Sift first 4 ingredients into bowl and make a well in center. Combine egg yolks with remaining ingredients in bowl, beating well. Beat egg whites until stiff but not dry.
Pour banana mixture into dry ingredients, stirring until just mixed. Fold in egg whites until barely blended. Bake in waffle iron using appliance directions.
Makes 4 waffles
 
Zazi Waffles with Caramelized Pecans


1/2 cup warm water (about 110 degrees F)
1 tablespoon active dry yeast
2 cups milk
2 cups all-purpose flour
1/2 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon hazelnut extract
1 teaspoon granulated sugar
2 eggs
1/4 teaspoon baking soda

The Pecans
Oil for pan
2 cups pecan halves
1 tablespoon water
1/2 cup granulated sugar
Maple syrup

Combine the water and yeast in a large bowl. Set aside for about 5 minutes, until the yeast dissolves and the mixture is foamy.
Add the milk, flour, butter, vanilla extract, salt, hazelnut extract and sugar to the yeast mixture. Stir to blend. Cover the bowl with plastic wrap and let stand overnight at room temperature.
Heat your waffle iron according to manufacturer's instructions. Just before cooking the waffles, whisk the eggs and the baking soda into the yeast mixture.
To prepare the pecans: Oil a large baking sheet. Combine the pecans, water and sugar in a large sauté pan over medium-high heat. Stir occasionally until the sugar caramelizes, about 5 minutes. Pour the caramelized nuts onto the prepared baking sheet, spreading them evenly. Let the nuts to cool for 5 to 10 minutes. When the waffle iron is warm, pour in about 1/2 cup of the batter. Close the lid and cook for 2 or 3 minutes. Carefully lift the lid to see if the edge of the waffle is golden brown. If it's still pale, close the lid and cook for another minute. Continue with remaining batter.
Serve with maple syrup and the caramelized pecans.
Serves 8.
 
MULTI GRAIN PANCAKES/WAFFLES


Ingredients:
***Dry Mix:***
7 3/4 cups all purpose flour
1 1/8 cup Quaker quick oatmeal
1 1/2 cup whole wheat flour
3 1/2 cups corn meal
1 cup wheat bran
3/4 cup sugar
1 1/2 cup finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt*
1 3/4 teaspoon salt

***Waffle/Pancake batter:***
1 3/4 cup buttermilk (use more for pancakes)
2 x-large eggs
2 teaspoons vanilla
6 tablespoons butter
1 teaspoon water


Directions:
Dry Mix:
Mix all ingredients together. Store in air tight container.
Waffle/Pancake batter:

Put buttermilk in bowl and whisk in eggs. Whisk in dry mix. Add vanilla. Melt butter and water and whisk into batter.
*dry malt can be found from home-brew stores
 
I make very simple waffles. I just use my pancake mix and for whatever eggs are called for in the recipe, I separate them , beat the whites and fold them in last. I recommend using a measuring cup though, the size called for by the waffle maker manufacturer.I have 2 waffle makers, one regular and 1 Belgian. They both call for 1/3 cup of batter per waffle. That's really hard to judge by the dump method. If you use to much batter it seeps out the sides.
I like both sweet and savory waffles. Just like pancakes, you can add fruit to the surface of the waffles before you close the top. Blue berries or cranberries are my favorites. Muffin recipes work nice too, just separate the eggs for lighter waffles.
I love to make corn bread waffles to go with chili. You can even spice them up a bit by mixing in taco seasonings, corn, scallions, green onions. What ever you can imagine is the fun of having a waffle maker.

Chocolate chip banana waffles hot with ice cream, mmmmmm. I just mash a few bananas stir them into the batter before folding in the egg whites.
 
You must log in or register to reply here.
Back
Top