Pineapple Waffle Recipes

HAWAIIAN WAFFLES

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, until sauce begins to thicken, 12-15 minutes; set aside. , In a large bowl, combine the flour, baking powder, sugar and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until combined. Stir in pineapple, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick). , Preheat waffle maker. Fill and bake according to manufacturer's directions. Serve with pineapple sauce and additional nuts if desired.

PINEAPPLE BREAD SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish.
• Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
• Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.

HAWAIIAN WAFFLES WITH PINEAPPLE AND COCONUT

Steps:

• Preheat a lightly greased waffle iron.
• In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.
• In a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. Thoroughly mix in the flour mixture. Gently fold in egg whites.
• Pour the mixture into the prepared waffle iron, and cook until golden brown.

PINEAPPLE PANCAKES

Steps:

• In a mixing bowl combine flour, brown sugar, baking powder, baking soda, and salt. In another mixing bowl combine eggs, undrained pineapple, milk, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
• Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1-1/2 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Pineapple Sauce. Makes 20 pancakes. Pineapple-Ginger Sauce
• In a medium saucepan stir together packed brown sugar and cornstarch. Stir in unsweetened pineapple juice, balsamic vinegar or white wine vinegar, grated ginger root, and salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes about 1-1/3 cups sauce.

PECAN WAFFLES WITH SAUTEED PINEAPPLE

Steps:

• Make waffle batter:
• Stir together yeast, warm water, and 1 teaspoon sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Whisk together eggs, buttermilk, and oil. Sift together flour, baking powder, baking soda, salt, and remaining 2 tablespoons sugar into a large bowl. Add egg mixture and whisk until combined but still lumpy. Add yeast mixture and whisk until combined but still lumpy. Chill batter, covered, at least 8 hours. Bring batter to room temperature, then stir in 1 cup finely chopped pecans.
• Prepare pineapple topping while batter comes to room temperature:
• Melt butter in a 12-inch heavy skillet over low heat and scrape seeds from vanilla bean into butter (save pod for another use). Increase heat to moderately high, then cook pineapple, stirring occasionally, until heated through, 8 to 10 minutes. Keep warm, covered.
• Cook waffles:
• Preheat oven to 250°F and preheat waffle iron.
• Brush waffle iron lightly with vegetable oil and spoon batter into iron, using about 1 1/2 cups for 4 (4-inch) square Belgian waffles and spreading evenly. Cook according to manufacturer's instructions, then transfer directly onto oven rack to keep warm. (Don't stack waffles; they will stay crisp if kept in 1 layer.)
• Serve waffles topped with pineapple and sprinkled with remaining 1/2 cup (coarsely chopped) pecans.