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Posts Tagged ‘waffles’

…was a return to waffles.  Chocolate chip waffles, to be exact,  and oh, what a glorious return it was!

For these delicious chocolate chip waffles you need:

  • 1 3/4 cups flour
  • 1 3/4 teaspoons baking powder
  • 1/8 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1 large egg white, at room temperature
  • 1 1/2 cups milk, at room temperature
  • 1/2 teaspoon vanilla
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1 cup mini-chocolate chips

Heat your waffle iron to medium-high.  Meanwhile, whisk together the flour, baking powder, and salt.  Separate your eggs, keeping 2 of the yolks.  Whisk them together with the milk, vanilla, and melted butter.  Whisk this mixture into the dry ingredients, just until combined.

Use a mixer to beat the three egg whites just until they hold soft peaks.  Then, sprinkle in the sugar and continue beating until the whites have soft peaks again.

Gently fold the egg whites and chocolate chips into the batter.  If your waffle iron is not nonstick, brush it with a bit more melted unsalted butter.  Pour just enough batter into the iron to cover the holes and cook until steam no longer escapes from the iron, about 5 minutes.

Serve a waffle with some maple syrup and dig in!

The waffles are delicious–it’s like eating a giant cookie for breakfast!  Nothing hits the spot like a good waffle, and these are truly excellent.  Make a batch over Christmas break for the family, or on one of the snow days that is sure to come!

*sc

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…was especially fun, as we had family to share it with!  This morning we made delicious waffles with a homemade strawberry sauce.  The given recipe serves 2, so we doubled it.

For buttermilk waffles and strawberry goodness you need:

  • 3 eggs, separated
  • a pinch cream of tartar
  • 1 cup buttermilk
  • 1/2 tsp. vanilla
  • 2 tbsp. and 1 tbsp. melted butter, divided
  • 1 cup flour
  • 3 tbsp. brown sugar
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1 quart strawberries, sliced
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 lemon, juiced and zested
  • 1 tbsp. cornstarch
  • powdered sugar

Start by beating the egg whites and cream of tartar until stiff peaks form.  I am telling you, beaten egg whites are the key to perfect waffles!  Also, grease your waffle iron with a bit of melted butter and let it start heating.

Whisk together the egg yolks, buttermilk, vanilla, and 2 tbsp. of melted butter.  Then, in another bowl, combine the flour, sugar, salt, baking powder and soda, and cinnamon.  Mix these dry ingredients into the liquids just until everything is combined and gently fold in the egg whites.

Pour the batter into your iron and let it cook for 3-5 minutes until nice and golden brown.

While the waffles are cooking, make the delicious strawberry sauce.  Simply combine the berries, sugar, water, cornstarch, and lemon zest/juice in a sauce-pot over medium heat.  Bring the sauce to a simmer and whisk  it gently until it begins to thicken up a bit.

Serve a waffle topped with the strawberry sauce and dusted with powdered sugar.  Yum!

We.love.waffles. and this recipe is certainly no exception! This strawberry sauce is delightful.  In fact, it’s so good, we are making more of it to top leftover birthday cake!  Ah, another day in breakfast heaven.

*sc

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…have always given us trouble when we attempt them for Saturday morning breakfast.  They just get rubbery and are really thin.  However, we wanted to try them yet again, with just a plain and simple recipe.  Naturally, I went to my standard foodnetwork.com to hunt for a basic waffle recipe for our favorite weekend tradition.  I am proud to say that we had MUCH success with this recipe this past weekend.  The waffles were crisp, golden, and light.  What a perfect way to start our day!

For perfect waffles you need:

  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/8 teaspoon fine salt
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups milk, at room temperature
  • 2 large eggs, at room temperature, separated
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted
  • 1 large egg white, at room temperature
  • 1/4 cup sugar

Start by heating up your waffle iron to the warmer side of medium-high.  Then, whisk together the flour, baking powder, salt, and nutmeg. Oh, nutmeg, how we love you!  In another bowl, mix the milk, egg yolks, vanilla, and melted butter.  Hint: when you are separating eggs, use a two-bowl system.  crack them over one bowl (in case some of the yolk jusssst so happens to escape from you), get the white separated, and then put the yolk and whites wherever they need to be.  This way, if the yolk does escape, it doesn’t ruin whatever batter you are working on.  This is Schatzi’s brilliance.   I used to have a pride issue (I can separate an egg, darn it!), but got over it when I messed up one too many batters.  Anyway. Whisk your liquids into your solids, being careful not to over-mix the batter.  If you do, your waffles will be tough instead of crispy.  Not so delightful.

Now for the key part of a light, crispy waffle: the egg whites.  Beat 3 egg whites with your mixer just until they begin to loosely peak.  Add in the sugar (scatter it around well) and continue beating the whites until stiff peaks form.  I am always amazed with how eggs react when mixed with sugar and beaten.  The product is beautiful!  Anyway, fold about a third of the whites into your batter with a spatula until they are well combined. Then, just fold in the rest of the whites.  Voila!  You are well on your way to breakfast heaven.

Spray or butter your waffle iron and pour in 1/3 to 1/4 cup of the batter (pour in whatever amount covers your iron).  Pour in a circle, working from the outside of the iron in.  Don’t overload the iron–remember, the batter expands as it cooks!  Close the iron and cook roughly 5 minutes, or until there is not much steam coming out of it.  Done and done. Go get your maple syrup, pour the coffee, and dig in!

I want it to be Saturday again.

*sc

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