WAFFLES

BLUEBERRY WAFFLES
http://www.food.com/recipe/blueberry-waffles-178934

We really liked this recipe.  They were nice and crisp.  Made 5 waffles.  Modified the recipe according to the comments (changes in recipe).

Sifted together:
2 c flour (used 1 cup whole wheat)
3 tsp baking powder
2 T sugar

Mix in medium bowl:
2 egg yolks (save whites to whip)
1 1/2 c milk
1 tsp vanilla

Add dry ingredients to egg mixture.  Then fold in:
1 cup (or more) blueberries (used fresh but I am sure frozen would work)
1/4 c melted butter

Then whisk egg whites (used braun) until stiffly beaten.

BACON AND CHEESE WAFFLES
Taste of Home cookbook Family Collection pg. 34.  These are super yummy and would be good with fried chicken and smashed potatoes for dinner.

1 egg
1 cup milk
1 cup sour cream
1 T butter, melted
2 cups pancake or biscuit/baking mix
6-8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese

In a medium bowl beat egg; add milk, sour cream and butter.  Stir in pancake mix; mix well.  Fold in bacon and cheese.  Bake in waffle maker.

BANANA OATMEAL WAFFLES
I just had to come add this to the blog because I came to my "add to blog" pile about three times to get this recipe.  We all really like it. It is especially good with peanut butter and mini choc. chips on top.  So delish with buttermilk syrup.

Ingredients

• 1 cup old-fashioned oats (not instant)
• 1 cup all-purpose flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• pinch of freshly grated nutmeg
• 3 tablespoons firmly packed brown sugar
• ---
• 1 1/2 cups buttermilk
• 2 large eggs (usually do one flax)
• ---
• 2 medium-size ripe bananas, thinly sliced crosswise
• 4 tablespoons unsalted butter, melted - is added at the end
• maple syrup or honey, for topping

Instructions

1. Preheat your waffle iron. Melt the butter; reserve.
    
2. In a large bowl, whisk together the oats, flour, baking powder, baking soda, spices, and brown sugar.
    
3. In another bowl, beat together the buttermilk and eggs with the whisk until well blended.
    
4. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Mix in the banana slices and melted butter.
    
5. Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
    
6. Spoon out a full 1/2 to 2/3 cup of batter (or a little more than the amount recommended by your waffler's manufacturer) onto the grids. This batter is thick and lumpy, so push and spread it to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until golden and crisp. (It may need a little longer than other waffles because the batter is thick.)
    
7. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch. Stir the batter between waffles to redistribute the banana slices.

Serve with maple syrup, honey or melted butter, or with a raspberry puree, a strawberry butter (mix 3 tablespoons of softened butter with 2 tablespoons of strawberry preserves), or some whipped cream cheese sprinkled with chopped pecans.

MAPLE BROWN BUTTER DESSERT WAFFLES
http://www.marthastewart.com/863977/maple-brown-butter-dessert-waffles
Found this recipe in Martha Stewart FOOD magazine.  I think we had them for dinner instead of dessert.  So yummy!  Perfect with some fruit and bacon.
Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 large eggs, lightly beaten
• 1 3/4 cups buttermilk, room temperature
• 1/3 cup pure maple syrup
• 1 cup confectioners' sugar
• Nonstick cooking spray
• 1/2 cup pecans, toasted and coarsely chopped

Directions

1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
2. In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
3. Heat a waffle iron according to manufacturer's instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
4. Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.

Cook's Note

Make the batter and glaze up to 2 hours ahead; cover and keep at room temperature.

Brown butter is butter that has been heated until light brown in color and nutty in flavor and aroma. Once the butter turns brown, use it immediately or transfer it to a bowl to keep it from overcooking.

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.