The Perfect Sweet Waffle Recipe from GourmetFoodPlaza.com

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The Perfect Sweet Waffle Recipes
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View our article on The Perfect Pancake and Waffle

Lemon Waffles with Blackberries
There's plenty of lemon flavor in these slightly sweet, cakelike waffles. Their pale yellow color contrasts beautifully with the deep purple blackberries. Fresh berries are best, but frozen or canned can be substituted. Set out additional lemon flavored yogurt or unsweetened whipped cream to serve with the waffles.

Blackberry Topping

2 1/2 cups

fresh blackberries

2 tbsp

granulated sugar

Lemon Waffles

2 cups

all-purpose flour

1/4 cup

granulated sugar

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1 cup

lemon flavored yogurt

3/4 cup

milk

large eggs, at room temperature

5 tbsp

butter, melted

2 tsp

grated lemon zest

Confectioners' sugar, for dusting (optional)

Prepare the Topping
Place the blackberries in a medium bowl. Sprinkle the granulated sugar over them and stir gently to combine. Using a
wooden spoon, mash the berries to bring out their juice. Let stand at room temperature until ready to serve

Prepare the Waffles
Preheat the oven to 200 F. Preheat a waffle iron.

In a medium bowl, combine the flour, granulated sugar, baking powder, and baking soda. In another medium bowl, whisk together the yogurt, milk, eggs, butter, and lemon zest. Pour this mixture into the dry ingredients, stirring to form a smooth batter.

Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's instructions, or spoon about 1/3 cup of batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.

Transfer the waffles to serving plates and top each serving with the blackberries. Dust with confectioners' sugar, if desired

Makes 8 to 10 waffles


Apple Oatmeal Waffles with Spiced Fruit
The whole oats remain slightly chewy in these apple-scented waffles. The spiced fruit topping can be made ahead and served at room temperature or reheated just before serving. For a refreshing, tangy flavor, spoon a dollop of plain yogurt over the fruit

Spiced Fruit Topping

large cooking apples, such as Granny Smith, peeled, cored and cut into 1/4 inch slices

large pears such as Bartlett or Bosc, peeled, cored and cut into 1/4 inch slices

1 cup

apple cider or apple juice

1/2 cup

dried apple slices, chopped

1/3 cup

packed light brown sugar

1/4 cup

raisins

1 tsp

cinnamon

1/2 tsp

freshly grated nutmeg

1/8 tsp

allspice

Apple Oatmeal Waffles

1 cup

all-purpose flour

1 cup

rolled oats

2 tbsp

light brown sugar

1 tsp

baking powder

1/2 tsp

baking soda

1 cup

milk

large eggs, at room temperature

1/2 cup

applesauce

3 tbsp

butter, melted

Prepare the Topping
In a medium size saucepan, combine all of the topping ingredients. Bring the mixture to a boil over medium high heat, stirring occasionally. Reduce the heat to medium and cook, stirring frequently, for 12 to 15 minutes, or until the fruit is tender but not mushy and the juices have thickened slightly. Remove the pan from the heat and keep warm.

Prepare the Waffles
Preheat the oven to 200 F. Preheat a waffle iron. In a medium bowl, combine the flour, oats, brown sugar, baking powder, and baking soda.

In another medium bowl, whisk together the milk, eggs, butter, and applesauce. Pour this mixture into the dry ingredients, stirring to form a smooth batter.

Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's instructions, or spoon about 1/3 cup of batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.

Transfer the waffles to serving plates and top each serving with the spiced fruit.

Makes 8 to 10 waffles


Sour Cream Waffles with Walnut Butter and Cherries
This waffle is tender and creamy thanks to the addition of sour cream. For extra cherry flavor, add 1/3 cup of finely chopped dried cherries to the batter or the cherry topping (or both)

Walnut Butter

1/4 cup

chopped walnuts

1/2 cup

unsalted butter, softened

2 tbsp

confectioners' sugar

1 tbsp

walnut oil

Cherry Topping

2 cups

canned sweet cherries, drained

1/4 cup

light corn syrup

3 tbsp

granulated sugar

1 tbsp

cornstarch

1 tbsp

fresh lemon juice

1 tsp

pure vanilla extract

Sour Cream Waffles

2 cups

all-purpose flour

3 tbsp

granulated sugar

1 1/2 tsp

baking powder

1 3/4 cups

sour cream

large eggs, separated, at room temperature

3 tbsp

butter, melted

2 tsp

pure vanilla extract

Prepare the Walnut Butter
Place the walnuts in a skillet and toast over medium high heat, stirring frequently, for 2 to 3 minutes, or until they begin to brown. Remove the pan from the heat and let cool slightly.

In a food processor fitted with the metal blade, combine the toasted walnuts, butter, confectioners' sugar, and oil, and process for 5 seconds. Scrape down the sides of the bowl and process again for 3 to 5 seconds, or until the ingredients are well blended.

Scrape the butter into a sheet of waxed paper, shaping it into a cylinder about 10 inches long and 1 inch in diameter. Chill until ready to serve.

Prepare the Topping
In a medium size saucepan, combine all of the topping ingredients and stir to dissolve the cornstarch. Bring the mixture to a boil over medium high heat, stirring occasionally. Transfer the mixture to a medium size bowl and let stand at room temperature until ready to use.

Prepare the Waffles
Preheat the oven to 200 F. Preheat a waffle iron. In a medium size bowl, combine the flour, granulated sugar, baking powder, and baking soda.

In another medium size bowl, whisk together the sour cream, egg yolks, butter, and vanilla. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.

In a small bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.

Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's instructions, or spoon about 1/3 cup of batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.

Unwrap the walnut butter and cut into 1/4 inch thick slices. Transfer the waffles to warmed serving plates and top each serving with walnut butter and cherry topping.

Makes 8 to 10 waffles


Pear Almond Waffles
The flavors of pears and almonds have a natural affinity for one another and create a perfect breakfast waffle. An extra ripe pear in the batter will make the waffles even sweeter. Serve the waffles topped with syrup.

2 cups

all-purpose flour

1/2 cup

toasted ground almonds

1/3 cup

sugar

1 3/4 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

1 1/4 cups

milk

large eggs, separated, at room temperature

3 tbsp

butter, melted

1/2 tsp

pure almond extract

ripe medium pear such as Bartlett or Bosc, peeled, cored and chopped

syrup for topping

sliced fresh pears, for decoration (optional)

Preheat the oven to 200 F. Preheat a waffle iron. In a medium size bowl, combine the flour, almonds, sugar, salt, baking powder, and baking soda.

In another medium size bowl, whisk together the milk, egg yolks, butter, and almond extract. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter. Stir in chopped pear.

In another medium size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.

Lightly grease or spray the grids of the waffle iron. Follow the manufacturer's instructions, or spoon about 1/3 cup of batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.

Transfer the waffles to warmed serving plates and top each serving with syrup. Decorate with pear slices, if desired.

Makes 6 to 8 waffles

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