WAFFLE MAKER SANDWICHES: [KIDS LOVE THEM AND YOU WILL TOO!]
Ingredients
White bread slices
Thinly sliced deli turkey
Deli Swiss/cheddar cheese slices
Leaves of lettuce or arugula
) Preheat your waffle maker. No need to grease.
2) Add the filling between two slices of bread, make sure the cheese is not showing. Cook sandwiches in batches (depending on the size of your waffle maker) until bread is golden and crispy. When ready, trim and slice to your desired shape and serve.
WAFFLE TOASTER S'MORES:
Graham cracker dough
This recipe makes about a dozen 4-inch square waffled graham crackers.
Ingredients:
•2 cups all purpose flour (or, 1 cup whole wheat, 1 cup all purpose flour)
•1 cup dark brown sugar
•1 teaspoon baking soda
•3/4 teaspoon salt
•7 tablespoons butter, cut into pieces, chilled
•1/3 cup honey
•5 tablespoons whole milk
•2 tablespoons vanilla extract
•Pinch of cinnamon
Directions:
1. Mix the dry ingredients. In a separate bowl, whisk the milk, honey and vanilla.
2. Add the butter to the dry ingredients and rub together (or pulse in food processor) until the mixture looks like coarse cornmeal.
3. Add the milk mixture to the flour mixture until a dough forms. You may need to add a bit more flour, up to a half cup.
4. Wrap in plastic and chill for at least two hours, or overnight.
Bringing it all together: S'moreffles
1. On a lightly floured surface, roll out the dough so that it's just over a quarter of an inch thick. Punch out or cut out the dough into squares, about 4 inches on each side. (You may experiment with the thickness of the dough to suit your waffle iron. Similarly, the size and shape of the dough may be adjusted according to your waffle iron.)
2. Waffle the dough. Waffle iron heat varies; check the dough after about three minutes.
3. Set aside the waffled graham crackers.
4. When you are ready to assemble the s'moreffles, place one waffled graham cracker on the waffle iron and top with chocolate and marshmallows. Place another waffled graham cracker on top, close the waffle iron (you may not wish to close it all the way), and allow the heat to melt the chocolate and the marshmallows — about one minute.
Enjoy.
WAFFLED CHOCOLATE CHIP COOKIES:
Makes about 20 cookies
Ingredients:
•1/2 cup (1 stick) unsalted butter, melted [117 grams]
•1/2 cup plus 2 tablespoons firmly packed light brown sugar [125 grams]
•2 large eggs
•1 teaspoon vanilla extract
•3/4 cup unbleached all-purpose flour [95 grams]
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•3/4 cup old-fashioned rolled oats [65 grams]
•3/4 cup semisweet chocolate chips [130 grams]
Directions:
1. Preheat your waffle iron.
2. In a bowl, whisk the butter and brown sugar until smooth.
3. Add the eggs and vanilla, whisking to incorporate.
4. Stir in the flour, baking soda, and salt.
5. Add the oats and chocolate chips and stir to combine.
6. Spray the waffle iron with nonstick cooking spray.
7. Using a spoon or small scoop, place the dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. This won't take very long — probably two or three minutes, depending on the heat of your waffle iron. (They will be soft when you remove them and will firm up as they cool.)
8. Transfer the cooked cookies to a wire rack.
WAFFLED FRENCH TOAST:
Serves 3
Ingredients:
•3 large eggs
•1/2 cup milk [120 ml]
•2 tablespoons butter, melted [30 grams]
•1 teaspoon vanilla extract [5 ml]
•Dash of salt
•6 slices of bread
Directions:
1. In a shallow container such as a pie plate, whisk together all ingredients except bread.
2. Soak a slice of bread in the mixture, flipping the slice to make sure the bread thoroughly absorbs the liquid.
3. Waffle until golden brown. This should take about five minutes, though waffling time will vary depending on your waffle iron and heat setting.
I ate mine with a pat of butter and maple syrup.
This recipe should make it onto a lot of weekend breakfast tables. Assuming you can wait that long.
WAFFLED CORNBREAD:
Serves about 6
Ingredients:
•2 cups of cornmeal (wholegrain)
•½ cup flour
•½ tsp baking soda
•2 tsp salt
•4 tsp baking powder
•2 cups buttermilk
•4 eggs, beaten
Directions:
1. Combine the dry ingredients.
2. In a separate bowl, combine the buttermilk and eggs.
3. Quickly combine the wet and dry ingredients.
4. Waffle in a lightly greased waffle iron until golden brown, about two minutes.
WAFFLEBURGER BUNS:
Makes 12 buns, waffled or unwaffled
Ingredients:
•4 1/4 cups (19 ounces) unbleached bread flour
•1 1/2 teaspoons salt
•3 tablespoons sugar
•2 teaspoons instant yeast
•1 egg, lightly beaten, at room temperature
•1/4 cup butter, at room temperature, or vegetable oil
•1 1/2 cups buttermilk at room temperature
Directions:
1. Mix the flour, salt, sugar and yeast in a large bowl (or in the bowl of a stand mixer.) Pour in the egg, butter or oil and the buttermilk. Mix with a large spoon (or with the paddle attachment of the mixer) until the flour is absorbed and the dough forms a ball. If the dough seems stiff, add a tiny bit of water.
2. Sprinkle the counter with flour, transfer the dough to the counter and begin kneading (or mix with the dough hook in the stand mixer). The dough should be tacky, but not sticky. If necessary, add more flour, a bit at a time. Continue kneading for about eight minutes. (If you're using a mixer, the dough should clear the sides of the bowl and stick slightly to the bottom.) Lightly oil a bowl and transfer the dough to the bowl. Cover.
3. Let rise at room temperature for about two hours, or until the dough has doubled in size.
4. Remove the dough from the bowl and divide it into 12 pieces. On a counter cleared of flour and wiped with a damp cloth, shape the pieces into tight rounds with the cupped palm of a single hand.
5. Assuming you will not want to waffle all 12 buns, line two baking sheets with parchment paper. Place the dough pieces on the paper and press down to form the bun. At this point, the dough can be frozen. Just bring the pieces back to room temperature in a sealed, oiled zip-top bag before proceeding with the next step.
6. Let rise for 60 to 90 minutes, loosely covered with plastic wrap or a towel. The buns should be nearly doubled in size.
They are now ready for waffling.
[For those buns that you do not wish to waffle, brush them with an egg wash (1 egg beaten with a teaspoon of water), top them with sesame or poppy seeds, and place them in a 400-degree oven for about 15 minutes, or until golden brown.]
Preheat your waffle iron and brush with butter. (A silicone pastry brush will avoid tears and burns.)
Place the dough on the iron and close the lid. Check after about five minutes. You want the waffled buns to turn out golden brown and crisp.
Set aside your waffled buns. (They can be frozen and reheated in a very low oven for about 10 minutes — handy for when company drops in unexpectedly and you don't have the time to waffle them fresh buns from scratch.)
WAFFLEBURGERS:
Ingredients:
beef, ground
Salt
Pepper
Directions:
Season the beef and form it into a very thin patty. Place in the waffle iron and cook about four minutes.
When your patty has cooked, remove it from the waffle iron. If you would like a waffleburger with cheese, top the patty with cheese, place it in the waffle iron and allow to waffle very briefly — about five seconds.
Garnish with the condiments of your choice. Revel in the triumph of the ridiculous.
CHEESY BACON WAFFLES:
1 egg
1 cup milk
8 ounces sour cream
1 tablespoon butter, melted
2 cups baking mix* (see note)
8 strips bacon, cooked and crumbled
1 cup shredded Cheddar cheese
Combine egg, milk, sour cream and butter; mix until well blended. Fold in bacon and cheese. Bake in preheated waffle iron according to manufacturer's directions until golden brown.
*Note: I make my own baking mix like this:
8 cups all-purpose flour
1 1/4 cups nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.
COCOLATE WAFFLE BROWNIES:
6 oz bittersweet or semisweet chocolate, or 1 cup chocolate chips
1/2 cup butter
1 cup sugar
2 large eggs
1 tsp vanilla
2 cups flour
2 Tbsp. cocoa powder
1 tsp espresso powder (optional)
1/4 tsp. salt
In a small saucepan, melt the chocolate and butter over medium-low heat; pour into a bowl and set aside to cool. Stir in the sugar, eggs, and vanilla.
Add the flour, cocoa, espresso and salt and stir just until combined; the batter will be thick.
Preheat your waffle iron and spray it with nonstick spray. Cook about 1/3 cup of batter at a time, or whatever fits with your waffle iron. Close the lid and cook for 3-5 minutes, or until cooked through. Open the lid and let cool slightly before flipping out by inverting the waffle iron (carefully!) onto a flat surface. (The brownies are fragile while they’re still hot – however you get them out, be careful!)
Makes 6-8 Belgian-style waffles, each breaking into 4 wedges (about 2 dozen total).
ONTBYT WAFFELS:
Maak jou waffelbeslag aan.
Maak waffels.
Bedien met gebakte eier, tamatie en lekker bros gebraaide spek.
Yummy!!!!
CARROT CAKE WAFFLES: [FANTASIES!!]
about 7 waffles (using 1/2 cup batter for each)
WAFFLE INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick) butter
1/2 teaspoon vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron
MAPLE NUT CREAM CHEESE SPREAD INGREDIENTS:
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts
Directions:
1. Bloom the spices in butter**: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
2. Combine the flour, salt, sugar, baking soda.
3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.
4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.
5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
6. To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.***
Notes:
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
**If you prefer a quicker breakfast, you can melt and cool the butter plain instead of browning it and blooming the spices in it — but doing so does add flavor. If you do skip the spice blooming, simply add the spices to the dry ingredients in step 2. Add your plain melted, cooled butter instead of the spiced butter in step 3.
*** Waffles also freeze well. You can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.
WAFELPAN HASH BROWNS:
Gerasperde aartappels
gerasperde ui
sout en peper na smaak
Bietjie meel
eier
[Sorg dat al die water uit die aartappels en uie gedruk is, anders is die aartappelkoekie waterig en sal nie lekker bros bak nie.]
Meng al hierdie bestanddele deeglik saam.
Bak in jou wafelpan tot goudbruin.
Jy kan ook gebraaide spekstukkies en kaas by die beslag voeg voor jy dit bak.
WENKE:
Jy kan nou hierdie aartappelkoekie bedien as ontbyt met brosgebraaide spek en 'n gebakte eier bo-op.
As bygereg by braaivleis.
Met heuning en brosgebraaide spek as 'n voorgereg.
Of maak 'n lekker toebroodjie met slaai en hoendermayo.
GEROOKTE PANCETTA WAFELS:
255 g koekmeel
2 tl bakpoeier
1 tl koeksoda
½ tl sout
1 el Engelse mostertpoeier
50 g Parmesaan kaas
55 g Semolina
3 eiers (geskei)
225 ml karringmelk
4 el olyfolie
1 Sif droë bestanddele en voeg semolina en kaas by.
2 Klits eiergeel, melk en olie goed saam.
3 Meng meel- en eiermengsel.
4 Vou styfgeklitste eierwitte in deeg.
5 Plaas pancetta op deeg in wafelpan.
Bak 4 - 5 minute tot spek gaar is.
FRENCH TOAST WAFFLES: [BENODIG WAFELPAN]
A waffle maker creates a crisp, brown French toast without a skillet. Just make sure you start with slightly hardened bread so that the toast won't be soggy. Serve toast with fresh berries, powdered sugar, or maple syrup.
Servings: 4 servings
INGREDIENTS:
Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)
DIRECTIONS:
Coat waffle iron with cooking spray, and preheat.
Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.
Ingredients
White bread slices
Thinly sliced deli turkey
Deli Swiss/cheddar cheese slices
Leaves of lettuce or arugula
) Preheat your waffle maker. No need to grease.
2) Add the filling between two slices of bread, make sure the cheese is not showing. Cook sandwiches in batches (depending on the size of your waffle maker) until bread is golden and crispy. When ready, trim and slice to your desired shape and serve.
WAFFLE TOASTER S'MORES:
Graham cracker dough
This recipe makes about a dozen 4-inch square waffled graham crackers.
Ingredients:
•2 cups all purpose flour (or, 1 cup whole wheat, 1 cup all purpose flour)
•1 cup dark brown sugar
•1 teaspoon baking soda
•3/4 teaspoon salt
•7 tablespoons butter, cut into pieces, chilled
•1/3 cup honey
•5 tablespoons whole milk
•2 tablespoons vanilla extract
•Pinch of cinnamon
Directions:
1. Mix the dry ingredients. In a separate bowl, whisk the milk, honey and vanilla.
2. Add the butter to the dry ingredients and rub together (or pulse in food processor) until the mixture looks like coarse cornmeal.
3. Add the milk mixture to the flour mixture until a dough forms. You may need to add a bit more flour, up to a half cup.
4. Wrap in plastic and chill for at least two hours, or overnight.
Bringing it all together: S'moreffles
1. On a lightly floured surface, roll out the dough so that it's just over a quarter of an inch thick. Punch out or cut out the dough into squares, about 4 inches on each side. (You may experiment with the thickness of the dough to suit your waffle iron. Similarly, the size and shape of the dough may be adjusted according to your waffle iron.)
2. Waffle the dough. Waffle iron heat varies; check the dough after about three minutes.
3. Set aside the waffled graham crackers.
4. When you are ready to assemble the s'moreffles, place one waffled graham cracker on the waffle iron and top with chocolate and marshmallows. Place another waffled graham cracker on top, close the waffle iron (you may not wish to close it all the way), and allow the heat to melt the chocolate and the marshmallows — about one minute.
Enjoy.
WAFFLED CHOCOLATE CHIP COOKIES:
Makes about 20 cookies
Ingredients:
•1/2 cup (1 stick) unsalted butter, melted [117 grams]
•1/2 cup plus 2 tablespoons firmly packed light brown sugar [125 grams]
•2 large eggs
•1 teaspoon vanilla extract
•3/4 cup unbleached all-purpose flour [95 grams]
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•3/4 cup old-fashioned rolled oats [65 grams]
•3/4 cup semisweet chocolate chips [130 grams]
Directions:
1. Preheat your waffle iron.
2. In a bowl, whisk the butter and brown sugar until smooth.
3. Add the eggs and vanilla, whisking to incorporate.
4. Stir in the flour, baking soda, and salt.
5. Add the oats and chocolate chips and stir to combine.
6. Spray the waffle iron with nonstick cooking spray.
7. Using a spoon or small scoop, place the dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. This won't take very long — probably two or three minutes, depending on the heat of your waffle iron. (They will be soft when you remove them and will firm up as they cool.)
8. Transfer the cooked cookies to a wire rack.
WAFFLED FRENCH TOAST:
Serves 3
Ingredients:
•3 large eggs
•1/2 cup milk [120 ml]
•2 tablespoons butter, melted [30 grams]
•1 teaspoon vanilla extract [5 ml]
•Dash of salt
•6 slices of bread
Directions:
1. In a shallow container such as a pie plate, whisk together all ingredients except bread.
2. Soak a slice of bread in the mixture, flipping the slice to make sure the bread thoroughly absorbs the liquid.
3. Waffle until golden brown. This should take about five minutes, though waffling time will vary depending on your waffle iron and heat setting.
I ate mine with a pat of butter and maple syrup.
This recipe should make it onto a lot of weekend breakfast tables. Assuming you can wait that long.
WAFFLED CORNBREAD:
Serves about 6
Ingredients:
•2 cups of cornmeal (wholegrain)
•½ cup flour
•½ tsp baking soda
•2 tsp salt
•4 tsp baking powder
•2 cups buttermilk
•4 eggs, beaten
Directions:
1. Combine the dry ingredients.
2. In a separate bowl, combine the buttermilk and eggs.
3. Quickly combine the wet and dry ingredients.
4. Waffle in a lightly greased waffle iron until golden brown, about two minutes.
WAFFLEBURGER BUNS:
Makes 12 buns, waffled or unwaffled
Ingredients:
•4 1/4 cups (19 ounces) unbleached bread flour
•1 1/2 teaspoons salt
•3 tablespoons sugar
•2 teaspoons instant yeast
•1 egg, lightly beaten, at room temperature
•1/4 cup butter, at room temperature, or vegetable oil
•1 1/2 cups buttermilk at room temperature
Directions:
1. Mix the flour, salt, sugar and yeast in a large bowl (or in the bowl of a stand mixer.) Pour in the egg, butter or oil and the buttermilk. Mix with a large spoon (or with the paddle attachment of the mixer) until the flour is absorbed and the dough forms a ball. If the dough seems stiff, add a tiny bit of water.
2. Sprinkle the counter with flour, transfer the dough to the counter and begin kneading (or mix with the dough hook in the stand mixer). The dough should be tacky, but not sticky. If necessary, add more flour, a bit at a time. Continue kneading for about eight minutes. (If you're using a mixer, the dough should clear the sides of the bowl and stick slightly to the bottom.) Lightly oil a bowl and transfer the dough to the bowl. Cover.
3. Let rise at room temperature for about two hours, or until the dough has doubled in size.
4. Remove the dough from the bowl and divide it into 12 pieces. On a counter cleared of flour and wiped with a damp cloth, shape the pieces into tight rounds with the cupped palm of a single hand.
5. Assuming you will not want to waffle all 12 buns, line two baking sheets with parchment paper. Place the dough pieces on the paper and press down to form the bun. At this point, the dough can be frozen. Just bring the pieces back to room temperature in a sealed, oiled zip-top bag before proceeding with the next step.
6. Let rise for 60 to 90 minutes, loosely covered with plastic wrap or a towel. The buns should be nearly doubled in size.
They are now ready for waffling.
[For those buns that you do not wish to waffle, brush them with an egg wash (1 egg beaten with a teaspoon of water), top them with sesame or poppy seeds, and place them in a 400-degree oven for about 15 minutes, or until golden brown.]
Preheat your waffle iron and brush with butter. (A silicone pastry brush will avoid tears and burns.)
Place the dough on the iron and close the lid. Check after about five minutes. You want the waffled buns to turn out golden brown and crisp.
Set aside your waffled buns. (They can be frozen and reheated in a very low oven for about 10 minutes — handy for when company drops in unexpectedly and you don't have the time to waffle them fresh buns from scratch.)
WAFFLEBURGERS:
Ingredients:
beef, ground
Salt
Pepper
Directions:
Season the beef and form it into a very thin patty. Place in the waffle iron and cook about four minutes.
When your patty has cooked, remove it from the waffle iron. If you would like a waffleburger with cheese, top the patty with cheese, place it in the waffle iron and allow to waffle very briefly — about five seconds.
Garnish with the condiments of your choice. Revel in the triumph of the ridiculous.
CHEESY BACON WAFFLES:
1 egg
1 cup milk
8 ounces sour cream
1 tablespoon butter, melted
2 cups baking mix* (see note)
8 strips bacon, cooked and crumbled
1 cup shredded Cheddar cheese
Combine egg, milk, sour cream and butter; mix until well blended. Fold in bacon and cheese. Bake in preheated waffle iron according to manufacturer's directions until golden brown.
*Note: I make my own baking mix like this:
8 cups all-purpose flour
1 1/4 cups nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.
COCOLATE WAFFLE BROWNIES:
6 oz bittersweet or semisweet chocolate, or 1 cup chocolate chips
1/2 cup butter
1 cup sugar
2 large eggs
1 tsp vanilla
2 cups flour
2 Tbsp. cocoa powder
1 tsp espresso powder (optional)
1/4 tsp. salt
In a small saucepan, melt the chocolate and butter over medium-low heat; pour into a bowl and set aside to cool. Stir in the sugar, eggs, and vanilla.
Add the flour, cocoa, espresso and salt and stir just until combined; the batter will be thick.
Preheat your waffle iron and spray it with nonstick spray. Cook about 1/3 cup of batter at a time, or whatever fits with your waffle iron. Close the lid and cook for 3-5 minutes, or until cooked through. Open the lid and let cool slightly before flipping out by inverting the waffle iron (carefully!) onto a flat surface. (The brownies are fragile while they’re still hot – however you get them out, be careful!)
Makes 6-8 Belgian-style waffles, each breaking into 4 wedges (about 2 dozen total).
ONTBYT WAFFELS:
Maak jou waffelbeslag aan.
Maak waffels.
Bedien met gebakte eier, tamatie en lekker bros gebraaide spek.
Yummy!!!!
CARROT CAKE WAFFLES: [FANTASIES!!]
about 7 waffles (using 1/2 cup batter for each)
WAFFLE INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick) butter
1/2 teaspoon vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron
MAPLE NUT CREAM CHEESE SPREAD INGREDIENTS:
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts
Directions:
1. Bloom the spices in butter**: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
2. Combine the flour, salt, sugar, baking soda.
3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.
4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.
5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
6. To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.***
Notes:
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
**If you prefer a quicker breakfast, you can melt and cool the butter plain instead of browning it and blooming the spices in it — but doing so does add flavor. If you do skip the spice blooming, simply add the spices to the dry ingredients in step 2. Add your plain melted, cooled butter instead of the spiced butter in step 3.
*** Waffles also freeze well. You can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.
WAFELPAN HASH BROWNS:
Gerasperde aartappels
gerasperde ui
sout en peper na smaak
Bietjie meel
eier
[Sorg dat al die water uit die aartappels en uie gedruk is, anders is die aartappelkoekie waterig en sal nie lekker bros bak nie.]
Meng al hierdie bestanddele deeglik saam.
Bak in jou wafelpan tot goudbruin.
Jy kan ook gebraaide spekstukkies en kaas by die beslag voeg voor jy dit bak.
WENKE:
Jy kan nou hierdie aartappelkoekie bedien as ontbyt met brosgebraaide spek en 'n gebakte eier bo-op.
As bygereg by braaivleis.
Met heuning en brosgebraaide spek as 'n voorgereg.
Of maak 'n lekker toebroodjie met slaai en hoendermayo.
GEROOKTE PANCETTA WAFELS:
255 g koekmeel
2 tl bakpoeier
1 tl koeksoda
½ tl sout
1 el Engelse mostertpoeier
50 g Parmesaan kaas
55 g Semolina
3 eiers (geskei)
225 ml karringmelk
4 el olyfolie
1 Sif droë bestanddele en voeg semolina en kaas by.
2 Klits eiergeel, melk en olie goed saam.
3 Meng meel- en eiermengsel.
4 Vou styfgeklitste eierwitte in deeg.
5 Plaas pancetta op deeg in wafelpan.
Bak 4 - 5 minute tot spek gaar is.
FRENCH TOAST WAFFLES: [BENODIG WAFELPAN]
A waffle maker creates a crisp, brown French toast without a skillet. Just make sure you start with slightly hardened bread so that the toast won't be soggy. Serve toast with fresh berries, powdered sugar, or maple syrup.
Servings: 4 servings
INGREDIENTS:
Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)
DIRECTIONS:
Coat waffle iron with cooking spray, and preheat.
Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.