Belgian Waffles, recipe provided below (adapted from Cooking Classy)
- 1 1/2 cups (213g) all-purpose flour
- 1/2 cup (70g) cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 6 Tbsp vegetable oil or canola oil
- 1/2 tsp vanilla extract
- 2 large eggs, whites and yolks separated
- 3 Tbsp granulated sugar
- Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
- In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
- While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
- Variations - serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
Nutella Stuffed Pancakes, recipe provided below (adapted from Recipe Tin Eats)
- 10 - 14 tbsp Nutella
- Dry Ingredients: 1½ cups plain flour, 3 tsp baking powder, 4 tbsp sugar, and a pinch of salt
- Wet Ingredients: 1 egg, 1 cup + 2 tbsp milk (I used low fat), and 1 tsp vanilla essence (optional)
- Other: 1 tsp butter, separated (2 x ½ tsp) and sliced strawberries (optional)
- Frozen Nutella Disc
- Line a baking tray with baking paper (parchment paper).
- Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½" / 6cm in diameter and ⅕" / ½ cm thick. (Note 1) Repeat to make 7 discs.
- Place the tray in the freezer until firm (around 1 to 1½ hours).
- Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).
- Place the Dry Ingredients in a bowl and whisk to combine.
- Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk).
- Melt ½ tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel.
- Take 3 Frozen Nutella Discs out of the freezer just before you start cooking.
- Dollop ¼ cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc (Note 4).
- When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden.
- Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 - depends on how much batter you use on top of the Nutella.
- Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it's not necessary!
Crescent Bacon Breakfast, recipe provided below (adapted from Jo Cooks)
- 1 can Pillsbury Crescents (8 in a can)
- 8 slices of cooked bacon
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 5 eggs
- 1 cup cheddar cheese, shredded
- salt and pepper to taste
- 1 egg for egg wash (optional)
- Preheat oven to 375 F degrees.
- In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they're scrambled.
- Lay out the crescent on a parchment pepper, like a star as shown in the picture above.
- On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
- Fold the crescents over. You may now brush with the egg wash if you prefer, I did because it gives the ring a nice and golden colour.
- Bake for about 20 minutes or until the crescents are cooked and golden brown.