Time 50m Yield 12 Number Of Ingredients 7 Steps:
Preheat a waffle iron, and coat with cooking spray. In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter. Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
Time 21m Yield 12 waffles Number Of Ingredients 9 Steps:
Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently. Cool. Sift flour, salt, baking soda together. Beat eggs until very light and add to cornmeal mush. Add sifted flour mixture alternatively with milk and stir thoroughly. Add enough buttermilk or sour milk to make a thin batter. Spray your waffle iron with cooking spray. Bake batter in hot waffle iron until golden brown.
Time 35m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.) Brush your waffle iron with butter. Add the batter and cook according to manufacturer’s directions. Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)
Time 1h25m Yield 6 servings Number Of Ingredients 21 Steps:
For the bacon: Preheat the oven to 400 degrees F. Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes. Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl. Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes. For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream. For the waffles: Preheat the oven to 200 degrees F. Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes. Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined. Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine. Put the egg whites in a medium bowl and beat until soft peaks form. Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites. Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs. For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don’t break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper. Top each waffle with some creamy ricotta, an egg and some bacon.
Yield 6 servings Number Of Ingredients 11 Steps:
Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon. Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon. Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.
Time 8m Yield 6 waffles Number Of Ingredients 10 Steps:
Preheat waffle iron. Set oven on low to keep waffles warm after they are cooked. Mix the dry ingredients together. In another bowl, mix the all the wet ingredients together including the melted butter. Pour the wet into the dry and mix just until they are combined. Lightly spray your waffle iron with non-stick and pour about 1/2 c. batter for each waffle. Cook until browned and crisp. NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.
Time 25m Yield Four to 14 waffles, depending on the size of the waffle iron Number Of Ingredients 10 Steps:
Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally, about 10 minutes. Remove from the heat. Beat the egg yolks and add them to the cornmeal mixture, stirring. Sift together the flour, baking soda and baking powder. Blend the milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the mixture. There should be about four and one-half cups. Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer’s instructions.
Time 30m Yield 3 to 4 servings Number Of Ingredients 12 Steps:
In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well. In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine. Heat the waffle iron according to the manufacturer’s instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden. Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.) Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.
Yield Makes 8 servings Number Of Ingredients 12 Steps:
Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside. Mix egg yolks with buttermilk and oil. Incorporate yolk mixture into dry ingredients. Whip egg whites to medium peaks with whisk or hand mixer and fold into batter in 3 stages to incorporate fully (and to make fluffier waffles). Ladle 1/4 batter onto a nonstick waffle iron until griddle is covered but not overflowing (waffle iron sizes vary; adjust if necessary). Cook waffles until golden, 3 to 4 minutes; keep warm in oven. Repeat 3 times. Optional sauce: Bring honey and lavender to a simmer in a small pot. Take off heat, cover and let steep 30 minutes. Strain honey into a jar and discard lavender.
Time 40m Yield 8 Number Of Ingredients 11 Steps:
Preheat waffle iron according to manufacturer’s instructions. Beat egg whites in a glass or metal bowl using an electric mixer on high until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Whisk flour, cornmeal, chia seeds, baking powder, baking soda, white sugar, and salt together in a bowl. Whisk buttermilk, canola oil, and egg yolks together in a separate bowl; stir into flour mixture until batter is smooth. Gently fold egg whites into batter until just mixed. Pour about 1/4 cup batter into preheated waffle iron; cook according to manufacturer’s instructions until golden brown, about 5 minutes. Repeat with remaining batter.
