Tag Archives: Waffles

Cinnamon Pancetta Waffles #BrunchWeek

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Cinnamon Pancetta Waffles

We are waffle people in my house, and these particular waffles are beyond delicious. At least, they are this time. The first time I made them? Not so much. So, the original recipe calls for using a store-bought waffle mix and just adding water. And I thought, “Water?! Water has no flavor! I’ll use buttermilk instead.” It made the batter so ridiculously thick I could barely work with it, and the waffles were so dense and dry we could hardly choke them down (our water intake was noooo problem that morning!). I knew the flavors were spot on, but that texture. Blech!

Cinnamon Pancetta Waffles

I determined to try again, but this time from scratch. I turned to King Arthur Flour, because why wouldn’t I in this situation, right? And I’m incredibly happy to report that this is the way these waffles should be made. Now they are perfect. You can adjust the amount of pancetta here – four ounces is a good amount to know it’s there, but if you want it chock full, I’d go with six to eight ounces.

Cinnamon Pancetta Waffles

Like I said earlier, the flavor is fantastic. Salty pancetta spikes a slightly sweet batter warmed with a background note of cinnamon, garnished with walnuts for crunch and of course finished off with maple syrup. I hope you enjoy them!

Cinnamon Pancetta Waffles

Sources: adapted from Giada at Home by Giada de Laurentiis and The King Arthur Flour Baker’s Companion

4-8 oz. pancetta chunks, depending on how much pancetta you want in your waffles
2 large eggs
1 ¾ cups buttermilk
½ cup (1 stick) unsalted butter, melted and cooled to room temperature
2 tsp vanilla extract
2 cups cake flour
¼ cup all-purpose flour
1 tbs granulated sugar
2 tbs baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
½ cup chopped, toasted walnuts
Maple syrup, for serving

Preheat a small skillet over medium-high heat. Add the pancetta and cook until browned and crisped and the fat has rendered. Remove with a slotted spoon to a paper towel lined plate. Do not discard the rendered fat!!
Preheat your waffle maker according to manufacturer’s directions. Don’t spray it with cooking spray (we have a plan!)
In a large mixing bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. In a medium bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and whisk just until combined. A few lumps are okay. Use a spatula to fold in the reserved, cooked pancetta.
Pour the now cooled (or at least cooler) rendered pancetta fat into a small bowl. Use a silicone pastry brush to grease your waffle iron with the pancetta fat. Pour the batter into your waffle iron and cook as per manufacturer’s instructions. When waffles are done, remove to a plate and repeat with remaining batter, if necessary, remembering to grease the waffle iron with more pancetta fat between each batch of waffles.
To serve, place a waffle on a dinner plate and garnish with walnuts and drizzle to your heart’s content with maple syrup.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Potato Waffles with Bacon and Chives

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And today is Day 5 of, and the conclusion to, WAFFLE WEEK! It’s been a delicious week, and today’s offering is no exception. This is basically mashed potatoes in waffle form. Who wouldn’t love that? They are indescribably light and fluffy, with a distinct potato taste. There’s also the onion-y bite from the little flecks of chives and the salty, crunchy, smoky bite from the bacon running throughout, all of which serve to just take these waffles over the top.

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I guess these waffles are slightly more complicated than just throwing together a batter and dumping it in the waffle iron, but they really aren’t difficult to pull off. And so completely worth it!

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And now without further adieu, let’s recap WAFFLE WEEK!

First up we went Tex-Mex and savory with some Crispy Cornmeal Waffles that we drenched in a spinach queso sauce. There are no words…

Crispy Cornmeal Waffles with spinach queso sauce






On Day 2 I recounted a fun little trip visiting my mom in Cambridge, MA, where I dined at Flour Bakery (twice!) and made Joanne Chang’s Perfect Waffles with a Lemony Twist in honor of that. With the lemony twist being mine.

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On Day 3 I gave you a dessert waffle recipe – Fudge Chocolate Waffles no less. They were divine.

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Then yesterday, I couldn’t do a week of waffles without including the soul food classic, Chicken and Waffles. And if you’ll recall, this is seriously the best version of Chicken and Waffles I have ever tasted.

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And don’t miss these lovely waffle recipes running around the food blogosphere!

Recipe Round-Up:

Bacon Cheddar Cornmeal Waffles from Simply Scratch
Banana Buttermilk Waffles from The Texan New Yorker
Beer Waffles with Cinnamon Apples and Caramel Sauce from The Texan New Yorker
Black Pepper Bacon Waffles from The Texan New Yorker
Buttermilk Grits Waffles from Southern Souffle
Cheddar Dried Basil Waffles from in Jennie’s kitchen
Cranberry Orange Waffles from The Texan New Yorker
Malted Waffles from The Texan New Yorker
Seven Layer Nacho Waffles from Scarletta Bakes
Tangerine Waffles from Farm Fresh Feasts
Waffles with Southern Comfort Praline Sauce from Confections from a Foodie Bride

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{One Year Ago: Homemade Blackening Seasoning}

Source: The King Arthur Flour Baker’s Companion

1 medium russet potato, about 12 oz.
1 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
¼ cup unsalted butter, melted
2 large eggs, separated
2 cups well-shaken buttermilk
3 tbs minced chives
4-6 slices of bacon, cooked and crumbled

Peel the potato and cut into chunks. Place in a small saucepan and cover by about 1 inch with cold water. Place over medium-high heat and let it come up to a boil. Continue to boil for about 8-10 minutes, depending on the size of your potato chunks. They are done when a sharp paring knife can be inserted in the center of a chunk without resistance. Drain the potatoes, then place back in the pot.
Working in batches if necessary, press the potatoes through a potato ricer into a large bowl. Set aside.
In a small bowl, whisk together the flour, baking powder, and baking soda.
To the bowl of potatoes, add the salt, butter, egg yolks, and buttermilk. Whisk immediately and quickly to combine (working quickly ensures your egg yolks won’t scramble). Whisk in the flour mixture, a little at a time, until just combined. Switch to a rubber spatula and fold in the chives and bacon crumbles.
Using a whisk or electric mixer, beat the egg whites until stiff peaks form. Dump the egg whites into the batter, and gently fold them in with the rubber spatula.
Pour the batter into the preheated waffle iron and cook according to manufacturer’s instructions. Serve warm.

Chicken and Waffles For Two

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We’re at day 4 of WAFFLE WEEK! And this one is a really good one. I couldn’t do a Waffle Week without including this iconic classic. If you’ve never tried chicken and waffles, which is the exact boat I found myself in until my early thirties, well, please know it’s a bad boat in which to be. Get yourself out of that boat, pronto! Everyone simply must try this dish at least once in their lives.

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Chicken and waffles is classic soul food. The exact origin of the dish in uncertain, but what is agreed upon is that it rose to popularity in the 1930’s in Harlem, NY. Harlem had tons of jazz clubs then, and the musicians would be done with their sets either very late at night, or very early in the morning, depending on your perspective.

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So, the local diners and restaurants smelled a potential profit opportunity and started serving these musicians and fans a combination of dinner and breakfast! It worked out quite nicely, not only for the jazz club patrons and restaurant owners and employees who dined and served back then, but for those of us living outside of Harlem in modern times, too. Because this dish is really unbelievable!!

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No lie, no exaggeration, this particular version of Chicken and Waffles that I’m blogging today is, hands down, the BEST plate of chicken and waffles I’ve ever tasted. Now, don’t get me wrong, I haven’t had this dish too many times in my life – only a nice handful. Which my waistline appreciates, I’m sure. This is a bit of a splurge dish, which is why I wanted to adapt it to serve only 2 people.

But, I have had this dish at a well-known restaurant in Harlem, and that plate of food wasn’t as good as this one I made at home. Seriously, this one is tops. I’m extremely pleased to have this on my blog, and to share it with you.

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{One Year Ago: Chicken Pot Pie}

Source: adapted from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

¾ cup maple syrup
½ tsp fresh ground black pepper
1 tbs Crystal hot sauce
1 vanilla bean, split and cut in half crosswise

¾ cup well-shaken buttermilk
2 tbs Crystal hot sauce, or any other Louisiana style hot sauce
¾ tbs sugar
¾ tbs kosher salt, plus extra
½ tsp sweet paprika
3 garlic cloves, smashed and peeled
2 whole chicken legs, bone-in, skin-on, separated into thigh and drumstick
1 to 1 ½ cups all-purpose flour
Canola oil, for deep frying

¾ cup cake flour
1 ½ tbs sugar
1 tbs yellow cornmeal
¼ tsp baking soda
¼ tsp salt
1 cup well-shaken buttermilk
1 large egg
¼ tsp vanilla extract
4 tbs unsalted butter, melted

First, make the MAPLE SYRUP so it can steep while you’re preparing the rest of the meal. Add the maple syrup to a small saucepan and keep it over low heat on a back burner of your stove. Add the black pepper and hot sauce; stir to combine. Throw in the vanilla bean pieces and let it steep while you make the chicken and waffles.
For the FRIED CHICKEN: in a small bowl, whisk together the buttermilk, hot sauce, sugar, salt, paprika, and garlic. Place the chicken pieces in a large, resealable plastic bag. Pour the buttermilk mixture over the chicken and massage the bag so that all the chicken is coated. Seal the bag, place it in a bowl or baking dish. Place it in the refrigerator and let it marinate at least 8 hours, and up to overnight.
In a medium sized bowl, add the flour and a couple pinches of salt. Take the chicken out, and remove the pieces from the marinade, allowing the excess to drip off. Place the chicken pieces in the flour and dredge thoroughly. Tap off the excess and lay them on a plate. Do this in batches if necessary.
Heat a couple of inches of canola oil in a wide, deep-sided skillet. Use a candy thermometer to bring the oil up to 350 F. When it’s ready, carefully slide the chicken pieces into the oil and deep fry them, about 16 minutes total, until the coating is golden brown and crispy, turning once, and the chicken is cooked through in the center.
Remove the chicken to a paper towel lined plate and let the excess oil drain off.
While the chicken is working, make the WAFFLES. In a medium mixing bowl, whisk together the flour, sugar, cornmeal, baking soda, and salt. In a 2-cup measuring cup, whisk together the buttermilk, eggs, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just combined. Add the butter and whisk again until just combined.
Preheat your waffle iron. When it’s ready, grease it well and pour the waffle batter in. make the waffles according to manufacturer’s instructions. Work in batches if necessary.
To serve, place 1 or 2 waffles on a dinner plate (depending on whether your waffle iron makes larger round or smaller rectangle waffles). Place a fried chicken thigh and a fried chicken drumstick on the waffle(s). drizzle the maple syrup over all and dig in.

Fudge Chocolate Waffles

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What do y’all think about waffles for dessert? Now there’s an idea. The concept behind these waffles reminded me of being in Brussels with Matt a couple years ago; Belgians are unlike Americans in that they never eat waffles for breakfast – they are dessert only over there. Of course these waffles are not the same style of the ones you can get from all the street vendors in Brussels. Those are yeasty and not chocolate. These do not have yeast and have a lot of chocolate. But the dessert aspect is very reminiscent.

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And of course these were delicious! Rich and chocolaty, with the slight crunch of chocolate chips and the walnuts, it was like making brownies in your waffle iron. Sort of. I mean, they were still distinctly waffles.

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While this isn’t really a make-ahead dessert, it is a terrific single-serving dessert for a small group of people. I could definitely see busting this out at the end of a small dinner party for a unique and impressive sweet ending to the evening. And I suppose you could certainly make the batter ahead of time, then cook up the waffles after dinner. I only served these to myself and Matt, so I can’t say for sure, but I think your guests would be happy and impressed. Matt was on a work call when I plated these up for us, and he all but hung up in the person’s face to get to these. Just sayin’!

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{One Year Ago: Malted Waffles}

Source: adapted from The King Arthur Flour Baker’s Companion

1 large egg
6 tbs unsalted butter, melted
½ tsp vanilla extract
½ cup buttermilk
½ cup all-purpose flour
6 tbs granulated sugar
¼ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Pinch of kosher salt
Pinch of ground nutmeg
¼ cup chopped walnuts
¼ cup semi-sweet chocolate chips
Vanilla ice cream, for serving
Chocolate syrup, for serving

In a medium mixing bowl, combine the egg, butter, and vanilla. Beat with a whisk until light, about 1-2 minutes. Blend in the buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt, and nutmeg. Gently fold in the walnuts and chocolate chips with a spatula.
Grease your waffle iron and cook the waffles according to manufacturer’s instructions.
Serve 1 waffle per person. To assemble, while the waffle is still warm, place a scoop of ice cream in the center. Drizzle chocolate syrup to taste over the ice cream and the waffle. Garnish with extra walnuts, if desired. Dig in!
This recipe as written will make 4-5 waffles, depending on the size of your waffle maker.

Joanne Chang’s Perfect Waffles with a Lemony Twist

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My mom is a college professor, which means many different things, of course, but in particular it means that she goes to a lot of conferences. The vast majority of her conferences are not in Dallas, where she lives and teaches. So I’m always keeping tabs to find out where her next conference is, to see if it might happen to be in my neck of the woods.

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Wouldn’t you know, hardly any of them are. Over the years I’ve come to surmise that the East Coast is just not a popular locale for music theory collegiate conferences. Until last fall… when she had to attend a conference in Cambridge, MA! Of course I didn’t hesitate to jump a train to visit her for a few days.

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One thing I *had* to do while visiting Cambridge was to eat at Flour, Joanne Chang’s bakery made famous by Bobby Flay on “Throw Down” a few years back. I grabbed breakfast there while my mom was at a session, and was so impressed that I took her there for lunch. We dined on delicious salads for lunch, then treated ourselves to Flour’s outrageous Boston Cream Pie (when in Rome, am I right?)

It was such a fun trip and visit! Thank you so much Mom! And maybe you’ll have more conferences up here in the future…


So let’s chat about these waffles. When you read the ingredient list, you aren’t terribly blown away. It’s very interesting and somewhat baffling that such a simple ingredient list could yield such a ridiculous, insane, over-the-top, perfect waffle. Because these may just be the most perfect waffles I’ve ever tasted. I can’t really explain it, so you’ll just have to make them and see for yourself!

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{One Year Ago: Easy Adobo Chicken}

Source: slightly adapted from Flour, Too by Joanne Chang

1 ½ cups all-purpose flour
3 tbs packed brown sugar
1 ½ tsp baking powder
½ tsp baking soda
¾ cup buttermilk
½ cup heavy cream
¼ cup lemon or citrus flavored club soda, at room temperature
4 tbs unsalted butter, melted and cooled
2 large eggs
Zest of 1 lemon
1 tsp vanilla extract
Honey or maple syrup for serving

Preheat your waffle iron. You want it really hot to get the crispy exterior on these waffles.
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, heavy cream, club soda, melted butter, eggs, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a whisk and a folding motion, gently fold the wet and dry ingredients together until combined.
Grease the preheated waffle iron, then ladle the batter into the bottom of it. Cook according to manufacturer’s instructions. Remove the waffles to a plate and serve. I preferred honey on these, but maple syrup would be fine too. Enjoy!

Crispy Cornmeal Waffles with Spinach Queso Sauce

Crispy Cornmeal Waffles with spinach queso sauce

Welcome one and all to ……. WAFFLE WEEK!! Recently I’ve complained about mentioned that we’re redoing our apartment, and part of that redo included me updating my waffle iron. Yea!!

Crispy Cornmeal Waffles with Spinach Queso Sauce

My old waffle iron was a sweet wedding present Matt and I received well over 8 years ago, and I have completely worn it out. Matt and I adore waffles, and we try to make brunch at least once on weekends, not to mention we both love having breakfast for dinner. As you can imagine, that poor thing received a lot of abuse over the years. It was time.

crispy cornmeal waffles with spinach queso sauce

These waffles I’m sharing today were the inaugural run of the new waffle maker. I was jonesing for something savory, and if you give anything a Tex-Mex spin, then of course I’m all in. Obviously these waffles fit that bill.

crispy cornmeal waffles with Spinach Queso Sauce

Have you ever had queso on a waffle before? I’d never experienced such a thing, which I decided was just wrong on so many levels after my first bite. Clearly, I’ve been missing out. A lot. A lot, a lot, a lot. The sauce was spicy, creamy, bursting with flavor, and of course uber cheesy; we liberally doused it on waffles that were reminiscent of savory cornbread, with a crunchy exterior and a smooth, bready interior. The flavor was full of corn and the texture was pleasantly gritty. Love!

Crispy cornmeal Waffles with spinach queso sauce

Stay tuned this week, because I’m showing you what all your waffle maker can do! It’s gonna be delicious.

Source: slightly adapted from The King Arthur Flour Baker’s Companion

1 ½ cups all-purpose flour
1 cup yellow cornmeal
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cumin
1 tsp chipotle chile powder
1 ¾ cup buttermilk
2 large eggs
1/3 cup canola oil

½ cup salsa, homemade or a good quality store bought brand
8 oz. cream cheese
1 cup (4 oz.) shredded Monterey jack cheese
¼ cup snipped fresh chives
1 (10 oz.) package of frozen spinach, thawed and liquid squeezed out in a clean dish towel

To make the waffles: in a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, cumin, and chipotle chile powder. Set aside.
In a large measuring cup, whisk together the buttermilk, eggs, and oil. Pour the wet ingredients into the dry, and whisk until most of the flour mixture has been incorporated into the wet ingredients. Use a rubber spatula to combine the last little bit. This prevents over-mixing, which results in dry waffles. The batter will be very thick.
Grease your waffle iron and spoon the batter in; cook according to manufacturer’s instructions. Remove the waffles to a plate and work in batches if needed.
Meanwhile, make the queso sauce. Place a medium saucepan over medium-low heat. Add the salsa, cream cheese, and grated cheese, stirring until the mixture is smooth. Add the chives and spinach, and stir until combined.
To serve, spoon a generous amount of queso over each waffle and enjoy!

Banana Buttermilk Waffles

Banana Buttermilk Waffles

Hey y’all! I’m still in the thick of redecorating my apartment, so no theme this week, and probably not one next week either, but I’m getting back to *planning* my themes, so there’s light at the end of the tunnel, and now I can actually see it. Woohoo!

banana buttermilk waffles

In the meantime, there’s something I’ve wondered for a bit, but hadn’t tried my hand at figuring out: could you essentially take a banana bread batter and make pancakes or waffles out of it? And basically have banana bread pancakes/waffles? Because wouldn’t that be the best thing ever? Well, turns out yes you can, and yes it is.

Very, very awesome little breakfast I’m showing you here. Or dinner. Or hey – top it with whipped cream or vanilla ice cream and a little caramel or fudge sauce and call it dessert! Why the heck not? Enjoy!

Banana buttermilk waffles

{One year ago: Banh Mi}

Source: adapted from Heather Christo’s Generous Table by Heather Christo

2 cups all-purpose flour
1 tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 overripe bananas
2 large eggs
½ cup sour cream
1 ½ cups buttermilk
1 stick (8 tbs) unsalted butter, melted
Toasted pecans and maple syrup, for serving

Preheat your waffle maker to manufacturer’s instructions. Grease with cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, mash the bananas with a fork until they are very smooth. Add the eggs, sour cream, and buttermilk. Whisk to combine. Pour the wet mixture into the dry and whisk until just combined. Add the melted butter and whisk again until just combined.
Ladle the batter into the waffle maker, working batches if necessary, and cook according to manufacturer’s instructions.
To serve, sprinkle some pecans on top of each waffle and drizzle with maple syrup.

Beer Waffles with Cinnamon Apples and Caramel Sauce

Beer Waffles with Cinnamon Apples and Caramel Sauce

Alright, guys, you know what time of year it is, so you know it’s the time for certain things. Certain things like football. And changing leaves. And cooler weather, and back to school and fall flavors like pumpkin and sweet potato. We’re getting ready for impending holidays and busting out the hoodies.

beer waffles with apples

It’s also the time for two more things of note. 1) Apple picking! Wow, New Yorkers are apple picking people. Before last year I had never picked an apple off of a tree ever, in my life. It’s just not a thing in Texas. Does Texas even have apple trees? I don’t know. I digress. But yes, last weekend Matt and I ventured upstate and came home with about fifty pounds of apples. You’ve been warned.

beer waffles with cinnamon caramel apples

And 2) tis the season for flu shots. Speaking of which, I got mine today, so if this post is a tad loopy, you know why. If you are able to handle the vaccine, go get your flu shot. {End of PSA}.

This dish was the very first recipe I made with my apple stash. I’ve been eyeing it up for over a year now. It was worth the weight, I must say. Beer waffles are a thing of beauty and genius. You really do taste the tanginess of the beer! And the carbonation makes them incredibly light. So these waffles were more on the savory side, but then the caramel sauce and sweet sautéed apples on top balanced it out and I think would solidly categorize the dish as overall sweet. Though I suppose reasonable minds could differ. What I’m confident we’ll all agree on is that they’re delicious. Make them soon!

Beer Waffles with Cinnamon Apples and Caramel Sauce

{One year ago: Apple Escarole Salad}

Source: Brown Eyed Baker

½ cup granulated sugar
¼ cup milk
2 apples (Golden Delicious is recommended), peeled, cored and sliced into ¾-inch-thick wedges
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
¼ cup quick-cooking oats
1 tablespoon granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup milk
¾ cup beer
2 tablespoons unsalted butter, melted
First, make the APPLES: Sprinkle the sugar over the bottom of a large skillet and place over medium-high heat. Cook or 4 to 5 minutes, or until the sugar dissolves into an amber-colored caramel syrup, tilting the pan to distribute the sugar evenly, but not stirring. Meanwhile, heat the milk on the stove or in the microwave. Remove the caramelized sugar from the heat, and stir in the warmed milk. Return the pan to the heat, and stir in the apples and cinnamon. Cook for about 3 minutes, or until the apples begin to soften and the sauce begins to thicken. Turn off the heat, stir in the lemon juice, and cover to keep warm.
Now make the WAFFLES: Preheat the waffle iron according to manufacturer’s instructions. Whisk together the flour, oats, sugar, baking powder, baking soda, and salt in a large bowl. Quickly whisk the milk, beer and melted butter into the flour mixture, mixing until it is just combined (the batter will be lumpy).
Coat the waffle iron with cooking spray. Spoon the batter into the waffle iron and cook until the waffle is crisp and golden brown. The length of time will differ depending on your waffle iron, of course. Repeat with the remaining batter. Spoon some of the cinnamon apples and caramel sauce over each waffle.
This recipe as written will give you 3 round waffles.

Malted Waffles


Today is glorious, weather-wise. It’s sunny with a brilliant blue sky, there’s a slight breeze, the high is in the 70’s, the birds are chirping, the whole nine yards. It’s a beautiful spring day. And we have earned it! Winter hung on for dear life in New York, wanting to stay and play with us as long as possible. The feeling was not mutual, winter. But today is one of those days where it’s so pretty and happy that you want to sing off-key and twirl around like Julie Andrews in The Sound of Music. Even my cats have noticed the wonderful weather; they’re all sunning themselves by windows and are generally in good moods.


So what does a gorgeous spring day have to do with malted waffles? Not much, I suppose; I just needed to spread the news of this beautiful day, the likes of which I haven’t seen up here since early October. And for the first time since early October, we are GRILLING tonight! Woohoo!!!


So let’s talk waffles now, specifically malted waffles. These were amazing, and so unique! The malt powder gave them such an interesting texture; they were so light and moist, almost as if they had yeast in them. They were delicate (and a tad difficult to lift out of the waffle iron, which is why mine look a little wrinkled – no matter, didn’t affect the taste one bit!), and so addicting. The batter is pretty thin, compared to what I’m used to for waffles and pancakes. But it worked just fine. I had minimal spillage on the side of my waffle iron.


Malt powder is a genius thing. It makes everything better. Try these soon. So amazing… The only slight change I made to the original is to sub in whole milk for buttermilk, only because I realized at the eleventh hour that I didn’t have any buttermilk. It worked just fine!



Source: slightly adapted from Shutterbean

2 cups all purpose flour
1 cup malt powder
2 tablespoons firmly packed brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
2 1/2 cups whole milk
6 tablespoons salted butter, melted & cooled to room temp

Preheat your waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together flour, sugar, malt powder, salt, baking powder & baking soda. In a separate bowl, whisk the eggs; add the milk and butter, then whisk again.
Slowly pour the egg mixture into the big bowl with the dry ingredients. Mix just until combined. There will be lumps! Cook the waffles according to your manufacture’s instructions, using cooking spray between each batch. Place finished waffles on a plate or on a baking sheet in a 200 degree oven and continue to cook your waffles. You should have about 10 waffles. Serve with maple syrup!

Cranberry Orange Waffles


I mentioned a few days ago that one of my scrumptious meals in New Orleans was, without doubt, the BEST buttermilk pancakes I have ever tasted in my entire life. They were so light! And fluffy! And moist! More so than any other pancakes I’ve tasted, even the many extremely well-executed pancakes I’ve eaten over the years. I really couldn’t get over it.


I briefly entertained the thought of going back into the kitchen, unannounced, and perhaps trying to pressure the chef to give up his secret; but I never do that kind of thing, and besides, all I had at my disposal was a butter knife. Then I thought maybe I could just charm the secret out of him, but it was first thing in the morning after a late night, and believe me, I did not look the least bit charming.


So I gave up and just went back to enjoying them and wondering what on earth made them so light and moist. Then last Sunday, I made these waffles for our brunch. We were both suitably impressed. And yes, I know it’s not really cranberry season right now, but I figure that if Mother Nature can send thirty degree temperatures and snow when it’s technically Spring, then I can used dried cranberries in March. 🙂


Anywho, these waffles’ texture reminded me of those pancakes, so fluffy and light and perfect. And these waffles have whipped egg whites in the batter. Which got me thinking that maybe that is the secret to those buttermilk pancakes – whipped egg whites! I have seen a lot of waffle recipes call for the whipped egg whites, but never a pancake recipe. Then again, I’ve never experienced pancakes so light and fluffy. So maybe that’s the secret. Any thoughts from my readers? Have you ever made pancakes with whipped egg whites? Or seen a recipe that calls for it? I am now thinking I may have to try it sometime!


Source: slightly adapted from The Best of Fine Cooking Breakfast & Brunch, Spring 2013

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup whole milk
6 tbs vegetable oil
1 large egg, separated
1 tbs granulated sugar
1 tsp pure vanilla extract
2 tsp grated orange zest
1/2 cup dried cranberries

Preheat your waffle iron.
In a medium bowl, mix together the flour, cornstarch, salt, baking powder, and baking soda. Measure the buttermilk, milk, and vegetable oil in a measuring cup; mix in the egg yolk and set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just combined. Drop the whipped egg white onto the batter in dollops. Also drop the orange zest and cranberries on top of the batter. Use a spatula to fold all of it in until just incorporated.
Working in batches, pour 1/3 to 1/2 cup batter at a time onto your waffle maker and cook according to manufacturer’s instructions. My waffle maker yielded 4 waffles.