CRUNCHY AND LIGHT WAFFLES FOR TWO
Reincarnated from the Frugal Gourmet's recipe, this waffle batter is made air light by the addition of a beaten egg white to produce an exceptionally crisp waffle. Best made on an older waffle iron, the teflon ones can undercook your waffles. You may need to let it continue to cook for 30 seconds even after the light goes off for a nice crunchy waffle.
Provided by Gillian Spence
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a waffle iron.
- Mix the flour, baking powder, salt and sugar using a whisk to combine well.
- Meanwhile, melt the butter in the microwave.
- Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix.
- Combine the milk mixture with the dry ingredients.
- Using a hand mixer, beat the egg white to stiff peaks.
- Carefully fold the egg whites into the batter (a plastic scraper works well for this).
- Cook immediately on iron.
Nutrition Facts : Calories 248.2, Fat 10.7, SaturatedFat 5.9, Cholesterol 116.8, Sodium 352.8, Carbohydrate 29.2, Fiber 0.8, Sugar 2.3, Protein 8.4
WAFFLES FOR TWO
Make and share this Waffles for Two recipe from Food.com.
Provided by eclairekat
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat waffle iron.
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Whisk the milk, eggs, butter, and vanilla in another bowl.
- Whisk the milk mixture into the dry ingredients just until the dry ingredients are moistened (lumps are OK!).
- Pour about 1 cup (half the batter) into the center of your waffle iron. Bake according to your waffle iron until they are the crispness you enjoy.
Nutrition Facts : Calories 435.5, Fat 9, SaturatedFat 4.7, Cholesterol 110.4, Sodium 568.9, Carbohydrate 73.9, Fiber 1.9, Sugar 19.2, Protein 13.9
THE VERY BEST CRISPY WAFFLES
If you're a fan of crispy waffles, these are the best waffles in existence. They come out beautifully golden with a crispy, crunchy exterior and light and fluffy insides every time.
Provided by Tracy
Categories Breakfast
Time 55m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt.
- Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla, and stir together until just combined.
- Allow batter to sit for 30 minutes.
- Preheat oven to 200°F and set a baking sheet inside to place the waffle(s) on after cooking to keep warm while you cook the rest of the batter.*
- Preheat waffle iron and cook batter according to your iron's instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam. Waffle may not initially seem crispy to the touch, but will crisp up out of the waffle maker.
- Top with melted butter and syrup if desired, and enjoy!
Nutrition Facts : Calories 637 kcal, ServingSize 1 serving
SIMPLE WAFFLES FROM SCRATCH
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 8 little waffles
Number Of Ingredients 7
Steps:
- Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Brush hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm
BUTTERMILK WAFFLES WITH TWO TOPPINGS
Categories Dairy Egg Breakfast Spring Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 generously
Number Of Ingredients 28
Steps:
- Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200°F.
- In a large bowl whisk together flour, baking powder, baking soda, and salt and stir in buttermilk, butter, and eggs, stirring until smooth (batter will be thick).
- Spoon batter into waffle iron, using 1/2 cup batter for a 4-inch-square Belgian waffle or 1/4 cup batter for a 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturers's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
- Serve waffles with Brie sauce and hard-boiled eggs or compote. Makes about twelve 4-inch Belgian waffles or about twenty-four 4-inch standard waffles.
- Make Tarragon Brie Sauce with Hard-boiled Eggs:
- In a small bowl stir together flour and mustard. In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened. Add wine and simmer, whisking occasionally, 1 minute.
- Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not let boil). Pour sauce through a sieve into another heavy saucepan. Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap. Reheat sauce over low heat, stirring, before proceeding (do not let boil). Stir into sauce lemon juice, tarragon, parsley, pepper, and salt to taste.
- Cut eggs into wedges. Arrange eggs on waffles and top with sauce. Makes about 2 1/2 cups sauce.
- Make Dried Fruit Compote:
- Peel and core apples and cut into 3/4-inch-thick wedges. In a large saucepan combine apples, sugar, dried fruit, and 1 1/4 cups cranberry-raspberry juice and bring to a boil. Simmer mixture over moderate heat 1 minute, or until apples are just tender, and remove pan from heat.
- In a small bowl stir together arrowroot and remaining 1/4 cup cranberry-raspberry juice and stir into compote. Cook compote over moderately low heat, stirring gently, until liquid is thickened and clear (do not let boil). Compote may be made up to this point 1 day ahead, cooled, uncovered, and chilled, covered. Reheat compote over low heat, stirring gently, before proceeding (do not let boil). Stir lemon juice into compote and serve warm over waffles. Makes about 5 cups compote.
CLASSIC WAFFLES
A lovely, crispy waffle perfect for the morning.
Provided by Megan
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
- In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Nutrition Facts : Calories 379 calories, Carbohydrate 47.6 g, Cholesterol 112.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 899.1 mg, Sugar 8.8 g
WAFFLES II
Very easy! You will never use a mix for waffles again!
Provided by RAZZ_BRRY_JAM
Categories Breakfast and Brunch Waffle Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.
Nutrition Facts : Calories 491.5 calories, Carbohydrate 53.1 g, Cholesterol 100.3 mg, Fat 25.3 g, Fiber 1.7 g, Protein 12.6 g, SaturatedFat 5.2 g, Sodium 578.8 mg, Sugar 4.6 g
CHICKEN & WAFFLES FOR TWO RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 24
Steps:
- CHICKEN: Thoroughly rinse the chicken, then cover all the pieces with 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill. Preheat oven to 360°F. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well. In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy. Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365°F. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. Monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken pieces to a baking sheet. They will not be completely cooked through. Bake the thighs for 15 minutes to finish the cooking process (check with an instant read thermometer for 175°F.) If any pink juice or meat is visible, the chicken needs to continue cooking in the oven. Cover and keep warm. WAFFLES: Whisk flour, buttermilk powder, sugar, salt and baking soda together in large bowl. Whisk sour cream, egg, oil and vanilla together in medium bowl, then gently stir in seltzer. Heat waffle iron and bake waffles according to manufacturer's instructions (use about 1/3 cup batter for 7-inch round iron). Stack waffles and chicken on a warm plate. Serve with pure maple syrup.
EASY WAFFLES
Consider this your new, go-to waffle recipe when you want to start your day off on a sweet note. No fussy steps or unexpected ingredients are required here, which means you can whip these up whenever your cravings hit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
- In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
- Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.
BUTTERMILK WAFFLES FOR TWO RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Whisk flour, buttermilk powder, sugar, salt and baking soda together in large bowl. Whisk sour cream, egg, oil and vanilla together in medium bowl, then gently stir in seltzer. Make well in center of dry ingredients, add seltzer mixture to well, and stir gently with rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour; do not over mix.) Heat waffle iron and bake waffles according to manufacturer's instructions (use about 1/3 cup batter for 7-inch round iron). Serve with pure maple syrup.
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