6 recipes found
Prepare your peppers and garlic confit. Heat the olive oil in a skillet over medium heat. Add the peppers and sauté until brown and very soft, stirring only occasionally so you get some nice browning on them. I usually cook them for 20-30 minutes. During the last 10-15 minutes, add in the garlic with the peppers to get it nice and golden and soft (just make sure you don’t burn it). During the last 5 minutes, add the vinegar to add some zip and pull up any browned bits from the bottom of the pan.
Mix the base ingredients together for your egg waffles.
Pour about 1/2-3/4 cup onto a nonstick waffle maker (affiliate link) (depending on the size of yours). I usually spray mine with cooking spray, but that isn’t always necessary if the nonstick is really good.
Place the cheese chunks on top and put the lid down. When the light goes off to signal that it’s done, check that the eggs are cooked, veggies are soft, and cheese is golden on top. Remove carefully to a plate. (Mine is usually golden with soft veggies in just 1-2 minutes, but if yours isn’t done yet, just flip it or give it another minute.)
Top with all your toppings! I like goat cheese and peppers and garlic confit, romesco, avocado, chives, and lots of salt and pepper. My little girls like ketchup. We all win!
Stir all the waffle batter ingredients together in a large mixing bowl until well combined. Preheat a waffle iron.
Pour batter into waffle iron and cook until golden brown. While it’s still in the waffle iron, cut the waffle in half and carefully spread each side with Nutella. Add a layer of mini marshmallows to one of the two halves, and then fold the remaining half over on top of the marshmallows. Close the waffle iron enough to press both sides together and melt the marshmallows (about 3-4 minutes).
Remove from waffle iron and top with syrup, toasted coconut, and more crushed graham crackers. Mmmmmm yes.
1. Add 6 tablespoons butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and pour into a large mixing bowl. Whisk in the pumpkin, cider, eggs, maple syrup, and vanilla. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, stir until just combined. It's OK if the batter is a little lumpy. Allow the batter to sit 10 minutes.
2. Meanwhile, make the maple butter. In a small bowl, combine the butter, maple syrup, and a pinch of sea salt.
3. Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with maple butter and additional maple syrup. Enjoy!
1. To make the syrup. Combine the blueberries and maple syrup in a small saucepan over medium heat. Bring to a simmer and cook until the blueberries just begin to burst, about 5 minutes. Remove from the heat and stir in the salt.
2. To make the waffles. In a large mixing bowl, whisk together the buttermilk, eggs, butter, honey, and vanilla. Add the flour, cornmeal, baking powder, cinnamon, and salt, stir until just combined. It’s OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.
3. Fold in the blueberries, and if desired, 2-4 tablespoons of the blueberry maple syrup, for an extra berry filled waffle. Allow the batter to sit 5-10 minutes.
4. Preheat your waffle iron. Cook the waffles according to your waffle iron’s directions. Serve topped with warm blueberry syrup and butter. Enjoy!
Cook the waffles according to your waffle iron’s directions. Serve topped with warm blueberry syrup and butter. Enjoy!
1. The night before serving: In a medium mixing bowl, combine the milk, instant yeast, salt, honey, butter, vanilla, and flour, and mix until combined. Cover and let sit overnight at room temperature.
2. In the morning: Preheat your waffle iron. In a small bowl, whisk together the eggs and baking soda. Mix the eggs into the batter that has sat overnight.
3. Cook the waffles according to your waffle iron's directions. Serve topped with lemon cream, strawberries, and maple. Enjoy!
1. Using an electric mixer, whip the cream cheese and lemon juice together until smooth. Add the cream and whip until soft peaks form. Add the honey and lemon zest. Whip once more until combined. Serve atop the waffles.
1. In a large mixing bowl, whisk together the Almondmilk, eggs, melted unsalted butter, honey, and vanilla. Add the flour, oats, baking powder, cinnamon, and salt and stir until just combined. It's OK if the batter is a little lumpy. Allow the batter to sit 5-10 minutes.
2. Preheat your waffle iron.
3. Cook the waffles according to your waffle iron's directions. Serve topped with fresh fruit and maple.
4. TO FREEZE: Cool the waffles completely on wire racks. Line a baking sheet with parchment paper and place the waffles in one even layer. Place another sheet of parchment over the waffles, then arrange another layer of waffles over top (see photo). Freeze 2 hours and then transfer the waffles to a freezer safe bag. To cook, add the waffles to a toaster and toast until warmed through and crisp.