CKA's Waffle Bar

Blissful Breakfasts!

Check out these various waffle recipes.

WAFFLE FRENCH TOAST

This recipe is an AWESOME change of pace from ordinary French toast or waffles. Flavor them up as you see fit – Get creative and feel free to eat them for breakfast lunch or dinner!

4 large eggs
3/4 cups whole milk
2 tbsp sugar
1/2 tsp vanilla extract
Pinch of salt
8 slices good quality sliced white or wheat bread, crusts removed
Nonstick cooking spray or melted butter
4 tbsp smooth peanut butter (can use any nut spread if allergic to peanuts or omit entirely)
Garnish with: Powdered sugar, mixed berries, sliced bananas, and fresh mint.

Mixed Berry Sauce
1 pint fresh strawberries
1/2 pint each of fresh blackberries and raspberries
1/4 cup granulated sugar
1/4 cup water
2 heaping tablespoons seedless raspberry preserves
1 tablespoon fresh lemon juice

Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth. Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side. 

Heat a square 4 slot waffle maker, spraying the top and bottom grates liberally with nonstick spray. Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until the cover is closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Remove each waffle to a plate and spread them with peanut butter. Dust with powdered sugar and drizzle with the mixed berry syrup. Garnish with mixed berries, banana slices and mint.

Combine the fresh berries with sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft (10 min). Remove from the heat and let cool for 5 minutes. Transfer the berry mixture to a blender or processor, add preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week and can be used as a drizzle over pound cake, ice-cream or frozen yogurt.

BANANA WAFFLES WITH STRAWBERRY SAUCE
1 1/2C all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 1/2C milk
2/3C vegetable oil
2 eggs, divided
2 mashed bananas **Can replace bananas with any of your favorite fruits and fold into the batter – Strawberries, blueberries etc…)
1/2 tsp vanilla
2 Tbsp granulated sugar

Preheat waffle iron. In a large bowl combine flour, salt, baking powder and cinnamon. In a medium bowl combine milk, vegetable oil, egg yolks and mashed bananas.

In a medium bowl beat egg whites with an electric mixer until soft peaks form. Add vanilla and sugar, beating until stiff peaks form. Mix the milk mixture in with the dry ingredients until fully combined. Fold in egg whites.

Pour enough batter on preheated waffle iron to coat the surface. Cook to desired crispness. Serve immediately with desired toppings. Alternately, waffles may be stored in an airtight container and reheated in a toaster.

Strawberry Sauce:
1 pint fresh strawberries
1/4 cup granulated sugar
1/4 cup water
2 heaping tablespoons Strawberry preserves
1 tablespoon fresh lemon juice

Combine the fresh strawberries with sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft (8 min). Remove from the heat and let cool for 5 minutes. Transfer the berries to a blender or processor, add preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week and can be used as a drizzle over pound cake, ice-cream or frozen yogurt.

 

APPLE WAFFLES
This is a great way to work healthy and yummy fruit into your day! While this version utilizes vitamin rich apples, you can replace them with berries, bananas or your own personal favorite! Enjoy!

1 1/2C all purpose flour
1/2 tsp salt
2 tsp baking powder
2 tsp cinnamon
1 1/2C milk
2/3C vegetable oil
2 eggs, divided
3 finely diced Granny Smith Apples
1 tsp vanilla
4 Tbsp Brown Sugar
Maple Syrup

In a mixing bowl, combine diced apples with 1 tsp cinnamon, 1 tbsp brown sugar and 2 tbsp of maple syrup. Mix together and let sit for 15 minutes.

Preheat waffle iron. In a large bowl combine flour, salt, baking powder and rest of cinnamon. In a medium bowl combine milk, vegetable oil and egg yolks.

In another medium bowl beat egg whites with an electric mixer until soft peaks form. Add vanilla and sugar, beating until stiff peaks form. Mix the milk mixture in with the dry ingredients until fully combined and then add in marinated apple mixture – Then gently fold in egg whites.

Spray pre-heated waffle iron with non-stick spray and then pour enough batter on it to coat the surface. Cook to desired crispness. Serve immediately with some maple syrup if it’s desired. Alternately, waffles may be stored in an airtight container and reheated in a toaster.

CRISPY POTATO CAKES/WAFFLES
This is a phenomenal way to turn a usual sweet treat into a savory one. Many savory foods can be made in waffle form (pizza, grilled cheese, even cornbread!), but few rival this amazing choice. Feel free to add whatever flavors you want into you mashed potatoes before putting them in the waffle iron. This version uses sautéed onions, cheese and a hint of rosemary to make a spectacular combo! Enjoy!

2 tablespoons butter (can use Olive Oil as well)
1 onion, chopped
1 tablespoon minced garlic
1 tsp freshly chopped rosemary
1 cup cheese of your choice (parmesan or cheddar work great!)
2 cups mashed potatoes
1/4 cup all-purpose flour
2 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Melt butter (or add Olive Oil if going that route) in a skillet over medium heat.
Cook and stir onion and garlic in the melted butter/oil until onion is tender, 5 to 7 minutes.

Preheat a waffle iron according to manufacturer's instructions.

Combine onion mixture, mashed potatoes, rosemary, cheese, flour, eggs, salt, and black pepper in a large bowl until well blended.

Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes. Serve with a sprinkling of cheese and with the condiment of your choice.

** If you don’t have a waffle iron, simply form the potato mixture into small palm sized round cakes and sauté in a hot skillet with olive oil – Crisp the cake on both sides until golden brown and serve.