Strawberry Waffles
These waffles would make a great breakfast or brunch dish. I have even served them for dessert. That’s the thing about waffles. They can be eaten any time of the day.
This waffle recipe came about because I needed a dessert for dinner with a friend. It was a last minute dinner, so I didn’t have a lot of time. Waffles seemed like a great idea. They don’t take a lot of time to make, and they highlighted the berries. My friend really liked them. I did, too.
I made the waffles with fresh strawberries in the batter. Then, the waffles are served topped with more fresh berries and a dusting of powdered sugar.
They were a perfect dessert. I could see topping them with ice cream or whipped cream, too. Any leftover waffles can be frozen.
For the fresh strawberry topping, you just combine fresh, sliced berries with some sugar. If you can make it ahead of time, the sugar draws juice out of the strawberries, kind of making its own sauce. I made the topping first, then popped in the fridge.
So here is my recipe. Enjoy!!
Strawberry Waffles
1 1/3 c. flour
2 T. sugar
4 teaspoons baking powder
2 t. cinnamon
½ t. salt
2 eggs, separated
½ c. butter, melted
1¾ c. milk
2 t. vanilla
1 c. chopped fresh strawberries
Powdered sugar for topping waffles
Strawberry topping- recipe follows
In a large mixing bowl, whisk together all dry ingredients. Set aside. Separate the eggs. Set aside the yolks. Place the whites in a small mixing bowl. Beat whites until moderately stiff; set aside. Combine milk, melted butter, egg yolks and vanilla in small bowl. Add to dry ingredient mixture and blend. Stir in berries. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake. To serve, top with powdered sugar and strawberry topping. Makes 10-12 (4-inch) waffles.
Topping
1 qt. strawberries
½ c. sugar- or to taste
Wash and stem berries. Slice berries. Place in bowl and sprinkle on the sugar. Stir to combine and place in fridge until ready to use. Try to do this at least 30 minutes before using. That will give the mixture time for juice to be released from the berries.
Bacon Waffles for Dad
If you are looking for a special breakfast for Father’s Day, maybe dad would like some waffles. Even better, make him waffles with bacon inside them. Then serve your bacon waffles with extra bacon on the side!!!
For me, breakfast doesn’t get much better than waffles. Well, unless maybe you add bacon to the waffle batter.
Truth is, I don’t treat myself to waffles all that often, but if I am going to eat waffles, I go all out.
These are truly wonderful waffles. Light, crispy on the outside and studded with bacon. A drizzle of warm maple syrup and you are good to go.
So, if you are looking for a special treat for dad for breakfast, or lunch, or dinner or a snack… try these bacon waffles. You can thank me later.
Bacon Waffles
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Coffee Waffles
One more idea for something to make for Mom on Mother’s Day. Yes, you read that right. Coffee waffles. Waffles with coffee already inside them. They are quite wonderful actually. Great for breakfast, which is obvious, I suppose. These waffles also make a fun base for desserts. I am serving them with honey ice cream as a dessert.
I wanted to add coffee flavor to waffles, but I knew even strong coffee would water down the batter too much. The only solution was to use either instant coffee or espresso powder. I knew I could get enough coffee flavor into them, without affecting the batter in a negative way.
It worked!! Plenty of coffee flavor and a nice, crispy waffle. I was thinking it might be fun to add cinnamon to the next batch. I got 10 rectangular waffles out of the recipe. Froze most of them for later.
You can serve them topped with butter, syrup, whipped cream or powdered sugar.
So here is the recipe. Hope you give them a try.
Coffee Waffles
1¾ c. flour
¼ c. brown sugar
1½ t. baking powder
½ t. salt
1½ c. half and half or milk
1 egg, beaten
1/3 c. oil
1 T. instant coffee or espresso powder
1 T. vanilla
Non-stick spray or oil for coating the waffle iron
In medium mixing bowl, mix dry ingredients together and set aside. In a separate bowl, combine the half and half with the remaining ingredients. The dry coffee granules will not dissolve right away. You can let the wet ingredients sit a few minutes and whisk again, if you like. While they are just sitting there, you can heat up the waffle iron. Coat the waffle iron with a non-stick cooking spray or brush with a little oil. Add the wet ingredients to the dry ingredients and stir until mixed together. Don’t get crazy over mixing. That will give you tough waffles, and nobody wants that. Just stir until you don’t see any dry bits in the mix. I like to use a rubber scraper to get to the bottom of the bowl. Ladle some batter into the waffle iron and cook until golden brown. When the steam stops coming out of the waffle iron, or lessens a lot, it is usually good indicator that your waffles are done. Yield depends on the size of your waffle iron. I got 10 waffles, about 4×5 inches.
Note: The instant coffee breaks down more when mixed with the dry ingredients. Espresso powder will dissolve quickly, but if you use instant coffee like I did, expect a few “flecks” of coffee in the batter. I kind of liked the way it looked.
Chocolate Lovers’ Waffles
These waffles can make a great start to Valentine’s Day, or any day for that matter. Chocolate for breakfast? Why not? They also make a wonderful dessert.
The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.
Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.
For dessert try topping them with whipped cream and berries. Or you can add a scoop of ice cream and hot fudge. If you like, you can even add some chocolate chips to the batter for a stronger chocolate taste.
Chocolate Waffles
2 eggs, room temperature
1/2 stick butter, melted and cooled
1 t. vanilla
1 c. buttermilk
1 c. flour
3/4 c. sugar
1/2 c. cocoa
1 t. cinnamon
1/2 t. each baking powder and baking soda
1/4 t. salt
1/4 t. nutmeg
Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.
Bacon Waffles for Dad
If you are looking for a special breakfast for Father’s Day, maybe dad would like some waffles. Even better, make him waffles with bacon inside them. Then serve your bacon waffles with extra bacon on the side!!!
For me, breakfast doesn’t get much better than waffles. Well, unless maybe you add bacon to the waffle batter.
Truth is, I don’t treat myself to waffles all that often, but if I am going to eat waffles, I go all out.
These are truly wonderful waffles. Light, crispy on the outside and studded with bacon. A drizzle of warm maple syrup and you are good to go.
So, if you are looking for a special treat for dad for breakfast, or lunch, or dinner or a snack… try these bacon waffles. You can thank me later.
Bacon Waffles
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Cinnamon and Vanilla Belgian Waffles
Cinnamon-Vanilla Belgian Waffles
Today we are making waffles in cooking camp. I just know the kids are going to love them. Who doesn’t love waffles?
When I want a special breakfast, I make waffles. No one ever complains when you make waffles for breakfast. Or if you make waffles for lunch or dinner, for that matter.
The response is even better when you make Belgian waffles. At least that has been my experience. My theory is, that because Belgian waffles are bigger, people love them even more.
These waffles are light and rich at the same time.
Belgian waffles can be used as a dessert, too. For dessert, just top them with ice cream, chocolate sauce or whipped cream – or all three.
You can even freeze any extras. Oh, who are we kidding? There aren’t going to be leftovers. But if there were, you could freeze them.
Cinnamon-Vanilla Belgian Waffles
2 c. all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 t. cinnamon
2 eggs, separated
1-1/2 cups half and half- or milk
1 cup butter, melted
2 t. vanilla extract
Sliced fresh strawberries, powdered sugar or syrup
In a bowl, combine dry ingredients. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries, powdered sugar or syrup. Yield: 10 waffles (about 4-1/2 inches).
Pancake and Waffle Recipes
Vanilla and Cinnamon Belgian Waffles
Breakfast in bed is a great way to thank Mom. You don’t have to wait for Mother’s Day, either.
Whether eaten in bed, or around the table, nobody complains when you make waffles or pancakes for breakfast. I assembled some of my favorite waffle and pancake recipes, so you could pick the one just right for Mom.
I also included recipes for some of the fruit toppings and syrups. Some of the recipes call for baking mix, so I included a recipe to make your own.
Vanilla and Cinnamon Belgian Waffles
2 c. all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 t. cinnamon
2 eggs, separated
1-1/2 cups half and half- or milk
1 cup butter, melted
2 t. vanilla extract
Sliced fresh strawberries, powdered sugar or syrup
In a bowl, combine dry ingredients. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries, powdered sugar or syrup. Yield: 10 waffles (about 4-1/2 inches).
Pumpkin Waffles
¾ c. mashed, cooked pumpkin or winter squash
½ c. flour
1 egg, beaten
¾ c. half and half or milk
1 T. melted butter or oil
1 tsp. baking powder
1 t. cinnamon
½ t. nutmeg
½ tsp. salt
Pinch of cloves
Combine all ingredients, mixing until smooth. Cook in prepared waffle iron until golden brown.
Chocolate Therapy Waffles
2 eggs, room temperature
1/2 stick butter, melted and cooled
1 t. vanilla
1 c. buttermilk
1 c. flour
3/4 c. sugar
1/2 c. cocoa
1 t. cinnamon
1/2 each baking powder and baking soda
1/4 t. salt
1/4 t. nutmeg
Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.
Bacon Waffles
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Orange Pecan Waffles
2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 t. orange zest
2 eggs
1 cup orange juice
½ c. milk
½ c. melted butter
1 T. vanilla
¾ c. pecans. Note: Probably would have been better to chop them up a little. I just tossed them in the batter whole.
Whisk together dry ingredients and set aside. Beat together remaining ingredients and add to dry ingredients mixing until smooth. Cook in a waffle iron until crisp.
Blueberry Pancakes
2 c. biscuit mix*
1 c. milk
2 eggs
1 c. fresh or frozen blueberries
Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.
* Like Bisquick or Jiffy Mix or home made- recipe follows
Biscuit Mix*
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*
Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.
* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use within 3 months.
Blueberry Syrup
4 c. blueberries
1 c. water
1½ c. sugar
In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens. Process syrup with an immersion blender or in a blender until smooth. Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.
Pumpkin Pancakes
2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla
Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.
Peanut Butter Pancakes
1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own
2 T. sugar
1 egg
1/3 c. peanut butter
2/3 half and half
1/4 c. water
Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.
Red Grape Syrup
I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup.
