Our Favorite Waffle Recipe…

Enjoy this selection of waffle recipes provided by aunt Martha. If you have a waffle recipe that you’d like to share, please let us know and we can add it to this website. Contact The Wafflehoffers.

 

 

Apple, Bacon and Cornmeal Waffles

4 slices of bacon

1 cup all-purpose flour

1 tbsp granulated sugar

2 tsp baking powder

½ tsp baking soda

1 cup yellow cornmeal

2 eggs, separated

1 cup milk

1 large apple, coarsely shredded

¼ tsp salt

Butter

Maple syrup

In a large skillet, over medium heat, cook bacon slices until crisp. When cooked remove from frying pan and place on a plate lined with paper towel, to absorb grease. Blot with paper towel to remove excess fat.

Crumble bacon into small pieces.

Reserve ¼ cup of bacon fat.

In a large bowl, sift flour, sugar, baking powder and baking soda.

Stir in cornmeal, and then stir in reserved bacon fat until mixture is crumbly.

In a separate bowl, beat egg yolks and milk; stir into flour mixture until batter is smooth.

Stir in bacon and shredded apple.

In a clean bowl, beat egg whites and salt until soft peaks form; fold into batter.

Grease or spray waffle iron with your favorite cooking oil or butter.

Ladle on enough batter to fill three-quarters of the surface. Close lid and cook until waffle is brown and crisp on both sides.

Transfer baked waffles to a plate and keep waffles warm in an oven set at 200 °F. Repeat until all remaining batter is gone. Grease iron as needed to prevent waffles from sticking.

Serve waffles with desired fruit and maple syrup.

 

Blueberry-topped Orange Waffles

2 cups of all-purpose flour

¼ cup sugar

1 teaspoon baking powder

1 teaspoon of baking soda

½ teaspoon salt

4 eggs

1 tablespoon grated orange peel

1 ¼ cups orange juice

2 tablespoons lemon juice

¼ cup butter, melted

Whipped cream topping

2 cups of fresh or frozen blueberries.

In a medium sized bowl, stir together flour, sugar, baking powder, baking soda, and salt; set aside.

In a large bowl, beat eggs; stir in orange peel, orange juice, and lemon juice. Add egg mixture to flour mixture; beat until well blended. Stir in melted butter.

Grease or spray waffle iron with your favorite cooking oil or butter.

Scoop on enough batter to fill three-quarters of the surface. Close lid and cook until waffle is brown and crisp on both sides.

Transfer baked waffles to a plate and keep warm in an oven set at 200 °F. Repeat until all remaining batter is gone. Grease iron as needed to prevent waffles from sticking.

Top waffles with sweetened whipped cream and fresh or frozen blueberries.

 

Bran-Wheat Waffles

2/3 cup all-purpose flour

2/3 cup whole wheat flour

¾ cup unprocessed bran

1 tablespoon baking powder

½ teaspoon salt

2 eggs, separated

¼ cup firmly packed brown sugar

1 ½ cups milk

1/3 cup butter, melted.

In a large bowl, stir together all-purpose flour and whole wheat flour, bran, baking powder, and salt.

In a medium-size bowl, lightly beat egg yolks and sugar; stir in milk and butter.

Stir yolk mixture into flour mixture just until moistened; do not beat.

In a small bowl, beat egg whites just until stiff, moist peaks form; fold gently into batter.

Grease or spray waffle iron with your favorite cooking oil or butter.

Scoop on enough batter to fill three-quarters of the surface. Close lid and cook until waffles are brown and crisp on both sides.

Serve hot.

Top with syrup.

 

Granola Waffles

¾ cup granola

1 cup whole wheat flour

1 ¾ cups all-purpose flour

1 teaspoon salt

1 teaspoon of grated orange peel

2 teaspoons baking powder

2 eggs

2 cups milk

½ cup butter, melted

2 tablespoons honey

In a medium size bowl, combine granola, whole wheat flour, all-purpose flour, salt, orange peel, and baking powder, set aside.

Break eggs into large bowl; beat eggs lightly with a rotary or electric mixer.

Beat in milk, butter, and honey until blended.

Add the flour mixture and beat until batter is smooth.

Grease or spray waffle iron with your favorite cooking oil or butter.

Scoop on enough batter to fill three-quarters of the surface. Close lid and cook until waffles are brown and crisp on both sides.

Serve hot.

Top waffles with desired fruit and syrup.

 

 

Crispy Banana Waffles

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons sugar
2 eggs, separated
1 cup milk
1 cup mashed banana (about two large bananas)
6 tablespoons butter, melted
4 bananas
Lemon juice
1 cup chopped almonds or walnuts

In a small bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, and sugar; set aside.
In medium size bowl, beat egg yolks and milk until blended.
Add flour mixture and stir until blended.
Stir in mashed bananas and butter.
In a third bowl, beat egg whites with clean beaters until just stiff, moist peaks form; fold into batter.
Grease or spray waffle iron with your favorite cooking oil or butter.
Scoop on enough batter to fill three-quarters of the surface. Close lid and cook until waffle is brown and crisp on both sides.
While waffles are baking, prepare bananas. Peel bananas and cut into ¼ inch slices; place in serving bowl.
Sprinkle lemon juice over bananas (to prevent browning) and toss lightly to coat.
Sprinkle baked waffle with nuts (if desired) for decoration.