WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM
Provided by Bobby Flay
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
- Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
- In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
- Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
- To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.
SOUR CREAM LEMON WAFFLES
Make and share this Sour Cream Lemon Waffles recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your waffle iron; grease, if necessary.
- In a mixing bowl, beat the eggs and sugar together well.
- Mix the flour, lemon peel and sour cream together then gradually mix in to the eggs/sugar.
- Stir in the butter and lemon juice.
- Pour about 3/4 cup of the mixture into the preheated waffle iron. Bake according to your waffle iron's directions.
- Serve w/ butter/syrup/powdered sugar.
Nutrition Facts : Calories 464.6, Fat 29.1, SaturatedFat 15.9, Cholesterol 292.9, Sodium 236.8, Carbohydrate 38.6, Fiber 0.9, Sugar 14.8, Protein 12.4
BELGIAN WAFFLES WITH BERRY CREAM
With their sweet whipped cream topping loaded with strawberries and blueberries, these waffles are equally popular for dessert!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in strawberries and blueberries.
- Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
- In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored. Beat in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in oil. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top each waffle with berry cream and additional berries.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 10 g, TransFat 1/2 g
SOUR CREAM WAFFLES
Whether you've got a stovetop or electric waffle iron at home, this recipe will have everyone begging for more. Try creating your own topping, too; Lucinda's middle son likes to mix 1 part honey and 3 parts maple syrup, whisked together with 3 tablespoons of melted butter. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 or 4 large (7-by-7-inch) waffles
Number Of Ingredients 9
Steps:
- Beat the eggs and sugar together for 5 to 8 minutes. When the beater is lifted, it should trail a ribbon of batter.
- Whisk together the flour, salt, and spice. With a spoon, alternately fold into the batter half of the flour mixture. the sour cream, and finally the remaining flour mixture. Lightly stir in the melted butter. Let the batter sit for 10 minutes.
- Heat a nonstick or well-seasoned waffle iron to medium high. Brush lightly with oil or melted butter. Pour in 1 1/4 cups batter and cook until golden, 2 1/2 to 3 minutes per side for a stovetop waffle iron. An electric waffle iron will beep when ready. Serve with fresh berries or berry sauce on top.
BELGIAN-STYLE YEAST WAFFLES
This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.
Provided by King Arthur Baking Company
Categories Brunch Breakfast Dessert Waffle Pastry Kid-Friendly Peanut Free Soy Free Tree Nut Free Vegetarian
Yield About 4 Belgian-style 7-inch waffles
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
- Stir to combine; it's fine if the mixture isn't perfectly smooth.
- Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
- Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
- Serve immediately.
SOUR CREAM- BLUEBERRY WAFFLES
Simple recipe (not requiring you to beat egg whites). Got this from my All-Clad Belgian Waffle maker recipe booklet.
Provided by Lorraine3
Categories < 30 Mins
Time 26m
Yield 12 waffles (4 inch), 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the waffle maker on medium-high heat. Preheat an oven to 200 degrees F (95 degrees C).
- In a large bowl, whisk the eggs, then whisk in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the flour mixture to the egg mixture and whisk until smooth. Stir in the 3/4 cup blueberries.
- Pour about 1/3 cup of batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
- Garnish the waffles with blueberries, dust with confectioners' sugar and serve hot with maple syrup.
BLUEBERRY BREAD WITH SOUR CREAM
I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!
Provided by Smiley:D
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking powder, and salt in a medium bowl until combined.
- Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
- Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
- Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
- Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
- While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
- Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g
SOUR CREAM WAFFLES
These waffles substitute sour cream and yogurt for milk. The inspiration came about one morning when there was no milk in the house.
Provided by holly george
Categories Breakfast and Brunch Waffle Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, mix together water, sour cream, yogurt, and vinegar.
- Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
- Add sour cream mixture and eggs to flour mixture; blend until smooth.
- Cook on a lightly greased waffle iron until golden brown; lift off with a fork.
Nutrition Facts : Calories 345 calories, Carbohydrate 51.7 g, Cholesterol 107.5 mg, Fat 9.6 g, Fiber 1.7 g, Protein 12.1 g, SaturatedFat 4.9 g, Sodium 858.1 mg, Sugar 2.6 g
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