BLT - Bacon Cheddar Green Onion Waffle, recipe provided below (adapted from The Candid Appetite)
- 2 cups (250 grams) all-purpose flour
- ¼ cup (55 grams) light-brown sugar
- 1 teaspoon (8 grams) baking soda
- 1 ½ teaspoons (6 grams) baking powder
- ½ teaspoon (4 grams) salt
- 2 teaspoons (14 grams) freshly cracked black pepper
- 3 large eggs, room temperature
- ⅓ cup (76 grams) unsalted butter, melted and cooled
- 2 cups (484 grams) buttermilk, room temperature
- 6 slices bacon, cooked and crumbled
- 1 cup (100 grams) cheddar cheese, shredded
- 5 scallions (green onions) thinly sliced
- cooking spray, for waffle iron
- Preheat waffle iron.
- In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside.
- Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It should be sightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached. Fold in the cooked chopped bacon, shredded cheddar cheese, and sliced green onions.
- Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity, more or less depending on size of waffle iron. Cook until the waffles are golden brown and crispy. Mine were about 4 to 6 minutes. Place the cooked waffles on a cooling rack set over a baking sheet. Place in a 200° F oven to keep the waffles warm until ready to eat. Continue cooking until all the batter is used up. Serve warm with maple syrup or maple mustard sauce (recipe follows). Or make them into fried chicken and waffle sandwiches (recipe follows). Waffles will keep in the fridge for up to 4 days. To rewarm, place the waffles on a baking sheet in a 300° F oven for about 5 minutes until crispy. Enjoy!
Frittaffle, recipe provided below (adapted from Real Food by Dad)
- 1 tablespoon canola oil
- 1 large red bell pepper (7oz), diced
- 2 cups roasted potatoes (homemade or store bought), cubed
- 2 cups argula
- 8 pieces bacon, broken into 1-2 inch pieces
- salt and pepper to taste
- 8 large eggs, whisked and combined
- 1/2 cup parmesan romano
- 1 cup mozzarella (or any cheese you prefer
- Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
- In a bowl combine whisk together salt, pepper, parmesan romano and eggs. Pour mixture into pan and evenly distribute it throughout. Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top. Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge. Transfer pan to oven and bake at 375 degrees F for about 8- 10 minutes or until set. Remove from oven and slide out of pan to cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using a round 2.5 inch ring and stamp out rounds
- Heat waffle iron and cover with canola oil. Place a round in the center and heat until warmed through.
- **NOTES** (1) Make sure you use a high quality non-stick pan that is also oven proof. If your non-stick pan is not so "non-stick" lightly cover pan with a non-stick spray like PAM, making sure to cover the side walls. (2) Of course you don't have to waffle this. It's delicious and great as a stand-alone frittata.
Gluten Free Pizza Waffles, recipe provided below (adapted from Craftsy)
- 3/4 cup quinoa flour
- 1/4 cup almond meal
- 3 tablespoons sweet rice flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 large egg
- 1/2 cup + 1 tablespoon milk
- 1/4 cup full-fat ricotta cheese
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder granules
- 1/4 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- 1/2 – 3/4 cup finely grated provolone or mozzarella cheese
- Preheat your waffle iron to medium/medium-high heat.
- Stir together quinoa flour, almond meal, sweet rice flour, salt, and baking powder in a medium sized bowl.
- In another bowl whisk the egg. Then whisk in the milk, ricotta, oil, garlic and oregano.
- Pour the wet into the dry and stir or whisk until fully incorporated. Stir in the Parmesan cheese.
- Pour half the batter into the middle of your waffle iron and cook until golden brown and crisp. Repeat with the second waffle.
- While the 2nd waffle cooks, preheat your oven to broil.
- Place the waffles on a baking sheet. Spread a very light coating of sauce (too much and it will turn soft after broiling), then top with provolone and any other toppings desired. Broil for a few minutes until the cheese is bubbly.
- Serve immediately with extra sauce for dipping on the side.
- Oat flour, millet flour, or buckwheat flour can be substituted for quinoa flour. There is no substitute for sweet rice flour (also known as glutinous rice flour) but it can be found at many natural food stores (check Bob’s Red Mill brand and Ener-G) and very easily at Asian markets.
Chicken and Waffles Nachos, recipe provided below (adapted from Real Food by Dad)
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons kosher salt
- 2 eggs
- 1 egg yolk
- 2 cups room temperature milk
- 10 tablespoons unsalted butter, melted and cooled to warm
- 1½ cups cheddar cheese
- ½ Parmesan cheese
- Cheese Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 1½ cups sharp cheddar cheese
- 7 slices cooked bacon
- 3 cups popcorn chicken
- 2 tablespoons Sriracha, or more to taste
- 2 tablespoons scallions
- To make waffles: Heat oven to 150 degrees. Sift flour, baking powder and salt into a large bowl; set aside. In a separate bowl, combine eggs and egg yolk, whisk until yolks are broken. Pour in the milk while continuing to whisk the eggs. Next slowly pour in the butter while whisking and continue to do so until mixture is well combined. Pour egg mixture into flour mixture and using a sturdy spatula or wooden spoon, fold the mixture until flour streaks are no longer visible
- Fill heated waffle iron with batter and cook until waffles are golden brown (time will vary according to individual waffle iron). Transfer waffles to wire rack in the oven to stay warm while the remaining batter is cooked.
- To make cheese sauce: Place butter in a medium skillet over medium heat and cook until butter is browned and fragrant, about 3-4 minutes. Stir in flour and cook for another 2-3 minutes. Pour in milk and turn up the heat to medium high. Cook and stir until mixture comes to a simmer and thickens. Stir in cheese and cook until just melted. Take pan off of heat, and stir until cheese is completely melted and combined.
- To assemble: Quarter waffles and cover bottom of plate. Pour three-quarters of the cheese sauce on top and layer with bacon and popcorn chicken. Drizzle remaining cheese on top of chicken and finish with Sriracha and scallions. Serve immediately.