August 30, 2009

3 Great Waffle Recipes

Sunday is a great day for waffles.


Here are 3 recipes from my breakfast collection. Enjoy!

French toast cooked like a waffle. It’s the best of both worlds!

Cinnamon French Toast Waffles 

For each serving:
2 slices whole-wheat bread
1/4 cup liquid egg substitute or 1 large egg
1/4 teaspoon almond or pecan extract
3 tablespoons milk
1/8 teaspoon cinnamon
Dash of salt
Vegetable spray
Heat the waffle iron to desired temperature.
In a medium shallow bowl, stir together the egg, milk, extract, cinnamon and salt.
Dip both bread slices into mixture. Let set to soak up all of mixture.
Spray the bottom of waffle iron and place one slice of bread in the center of iron. Spray top of waffle iron and close it.
Cook accordingly.
Double and triple recipe if needed.


  This waffle is a man’s waffle - got everything going on.

Bacon, Egg & Cheddar Waffles

about 4 servings
1 egg 1 cup milk
1 cup sour cream
1 tablespoon melted butter or margarine
2 cups Bisquick baking mix
6 cooked and crumbled bacon strips
1 cup shredded cheddar cheese
Preheat waffle iron to desired temperature.
In a medium bowl, beat the egg and add the milk, sour cream and butter. Stir in the baking mix mixing well. Fold in the bacon and cheese. Spoon the batter onto the hot waffle iron and cook until golden brown.
Serve with additional eggs and bacon or link sausages if desired and topped with good ol’ maple syrup.


If you like me, then you like your waffles as crisp as can be, but not burnt. These are just the ticket to soak up all the butter and syrup that I like to mound on top. This recipe allows you to start the day before in order to let the batter rise.

Crispiest Waffles Ever

about 8 servings
1 teaspoon instant yeast -not active dry yeast
1 cup all-purpose flour
1 cup wheat flour
1/2 cup flax seed meal
2 tablespoons sugar
1/2 teaspoon salt
1 stick butter -melted & cooled to room temperature
2 cups warm whole milk -about 110 degrees
2 teaspoons vanilla extract
2 eggs -separated
Stir together the two flours, flax seed meal, yeast, sugar and salt.
Stir the melted butter into the dry ingredients and fold in the warm milk and vanilla until combined. Cover with plastic wrap and leave overnight out on the counter.
The next morning the batter will look frothy. Heat waffle iron to desired temperature. Fold the egg yolks into the batter.
Whip the egg whites to stiff peaks and fold carefully into the batter. This batter will rise a little more than usual, so cook a test waffle first.

2 comments :

  1. sounds delicious! I love breakfast waffles!

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  2. Waffles are always welcome at home. I haven't made them in such a long time. I just need a new waffle maker, the one that could make a round shape just like on the photo instead of square-shaped waffle.

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