Email
Print
FeedWafflepalooza
Three Amazing Recipes & Tips for Getting Your Waffle On
Amy Allen Clark
In this family, we are all about traditions--especially food traditions. One tradition we started a few years ago was coming together as a family and eating waffles every Sunday for brunch. It has become such a normal part of our week that one would suspect the tradition would lose some of its shine over the years, but it honestly hasn’t. Thanks to a wide variety of fun waffle recipes and our fun tradition of jazz music with the Sunday paper, it is truly the highlight of our Sunday as a family. Honestly, who could refuse a little Harry Connick Jr. and a little homemade waffle magic for a Sunday tradition? Not me!
And this tradition is a gift that keeps on giving! I always make a double batch of orange juice and a double batch of waffles which I freeze, meaning they’re readymade for a quick breakfast during the school week. With my big breakfast eaters in the house, it has definitely helped save us a lot on the cereal budget.
Today I am throwing my own little Wafflepalooza complete with all of the great waffle recipes we have featured over the years along with a few fun ways to dress them up. After years of trial and error in waffle-making, these are my simple tips for waffle success:
Get a Great Waffle Iron.
The first tip to waffle success is to find a great waffle maker. Remember that a great waffle maker is not necessarily a bulky one. I made the mistake of asking for this 6-slice waffle maker as a gift because I mistakenly thought it would save me time. Instead, we found the waffles it created were teeny-tiny, and six of these little waffles barely fed one mouth and got cold before the syrup hit them. I am still a fan of the very inexpensive Belgian waffle maker that you can buy at your local superstore.
Freeze the Leftovers.
I try to always make a double batch of batter to insure we can enjoy waffles all week long. As I make the extra waffles, I fan them out on my cooling racks until they are completely cool. Once they are cool, I slide them into a freezer bag, stacking on top of one another. If they are completely cool before freezing, they will just pop apart without the need for any wax paper to go in between them.
Cut Those Waffles in Record Time.
If you have several mouths to feed, cutting the waffles can be tedious work. In the kitchen drawer, my favorite and most overworked gadget is the pizza cutter. Cut the waffles into waffle strips for dunking in syrup or cut into bite-sized pieces in record time.
Make Fun Toppings.
Waffle toppings don’t have to be boring, and I love to add variety. Spice up your waffles with different flavored syrups as a way to add a little variety to your favorite waffle. Forget the syrup and serve with a little Nutella, peanut butter or just a little fresh fruit on top.
Our Family’s 3 Favorite Waffle Recipes.
Sometimes you just want a deliciously light waffle just like you would get at a great waffle house. This comes from the legendary Better Homes & Gardens cookbook. It is rave-worthy and perfect for your next Sunday brunch!
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites
In a medium mixing bowl, stir together flour, baking powder and salt. Make a well in the center. In another bowl, beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy). In a small bowl beat egg whites until stiff peaks form (tips stand straight up). Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not over mix. Spoon waffle batter into your waffle iron, making sure not to overfill it.
One of my oldest and most favorite waffles are these Oatmeal Cookie Waffles. They are deeply satisfying and are created using one of my favorite budget-friendly pantry ingredients! This produces a giant batch of deliciousness with stick-to-your-ribs tastiness.
Oatmeal Cookie Waffles
4 cups quick oats (grind the oats in your food processor or blender until it is a fine powder)
1 cup all-purpose flour
2 teaspoons salt
3 cups milk (you can use prepared powdered milk)
2 tablespoons baking powder
2 beaten eggs
2 tablespoons molasses
4 tablespoons canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 cup sugar
1 cup all-purpose flour
2 teaspoons salt
3 cups milk (you can use prepared powdered milk)
2 tablespoons baking powder
2 beaten eggs
2 tablespoons molasses
4 tablespoons canola oil
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 cup sugar
Mix all ingredients together until there are no lumps. Pour batter into well-greased waffle iron and allow each waffle to cook four minutes. Serve immediately.
Note: If you make the batter ahead of time, be sure to add milk to thin it out. My batter became too thick to even put in my waffle iron so add a little milk until you reach the desired consistency.
*********************************
Looking for a waffle recipe that you can create the night before and then just wake up and heat up that waffle maker? Well, look no further than this delicious waffle that requires some time in your fridge overnight to rise. This recipe was gifted to me after enjoying a girl’s weekend with one of my dearest friends, passed on to her by her own mom. It is definitely great for after church service entertaining!
Overnight Yeast Waffles
1/4 cup warm water
1 package yeast or 2.25 teaspoons of yeast if bought in bulk(dissolve the yeast in the ¼ cup of water)
½ cup oil
1 egg
1 tablespoon sugar
¾ teaspoon salt
3 cups flour
2 cups warm milk
1 package yeast or 2.25 teaspoons of yeast if bought in bulk(dissolve the yeast in the ¼ cup of water)
½ cup oil
1 egg
1 tablespoon sugar
¾ teaspoon salt
3 cups flour
2 cups warm milk
Mix all ingredients together, cover, and refrigerate overnight. Warm waffle iron and spray with non-stick spray. If batter is too thick, use milk to thin down.
Note: Keep water warm- if it is too hot it will kill the yeast.
