BACON BUTTERMILK WAFFLES
Let's start at the top, which is the waffle at the bottom. It's irresistibly fluffy inside and perfectly crispy all the way around. Top that with bacon and buttermilk, and you'll have made not only your new favorite breakfast, but everyone else's too. It's an irresistible start to any morning, if not every morning.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
- In large bowl, beat eggs with wire whisk or hand beater until fluffy. Beat in remaining ingredients except syrup just until blended.
- Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with syrup.
Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Waffle, Sodium 500 mg, Sugar 3 g, TransFat 1/2 g
BELGIAN WAFFLES
Bisquick® Original baking mix and three more ingredients is all you need to make these classic waffles that are ready in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Heat Belgian waffle iron; grease if necessary. Stir all ingredients until blended.
- Pour batter by scant cupfuls onto center of hot waffle iron.
- Bake 3 to 5 minutes or until steaming slows and waffle is golden brown. Carefully remove waffle.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 4 -inch Square, Sodium 300 mg
PARTY WAFFLES ROYAL
A classic recipe from Betty's 1964 "The Bisquick Cookbook," this twist on chicken-and-waffles will make any midday meal feel like a party.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Start by preparing Creamed Chicken. In 3-quart heavy saucepan, melt butter over low heat. Blend in Bisquick mix and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil 1 minute, then stir in chicken. Keep warm while making Waffles.
- In medium bowl, beat Waffle ingredients together with rotary beater or hand mixer until blended. Pour batter from cup or pitcher into center of hot waffle maker (greased if necessary). Close waffle maker. Bake until steaming stops, lifting finished waffle off carefully with fork.
- To serve, arrange 2 waffle sections with creamed chicken on top. Serve hot with warm cranberry sauce on the side.
Nutrition Facts : ServingSize 1 Serving
CAKE MIX WAFFLES
What could be better than waffles? Chocolate waffles, of course. This easy recipe starts with a box of Betty Crocker™ Super Moist™ cake mix, and can be topped with maple syrup, whipped cream or even ice cream.
Provided by By Arlene Cummings
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 2
Steps:
- Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
- Make cake batter as directed on box, using water, oil and eggs.
- For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
- Serve waffles warm or cold with toppings of your choice.
Nutrition Facts : ServingSize 1 Serving
BROWNIE BATTER WAFFLES
Blogger Angie McGowan of Eclectic Recipes shares a fun breakfast idea for brownie lovers.
Provided by Angie McGowan
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In large bowl, stir brownie mix, eggs and oil with whisk just until smooth.
- Pour slightly less than 3/4 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
- Serve waffles topped with whipped cream and strawberries.
Nutrition Facts : ServingSize 1 Serving
SKINNY HEARTY WAFFLES WITH BLUEBERRY SAUCE
91% less cholesterol • 56% less total fat than the original recipe. Substituting part of the all-purpose flour with whole wheat flour and ground walnuts doubles the fiber and adds a nutty flavor.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together all-purpose flour, whole wheat flour, walnuts, baking powder, and baking soda. In a large bowl, beat the egg whites with an electric mixer on medium speed until very foamy. Stir in buttermilk and oil. Gradually add flour mixture, beating by hand until smooth.
- Pour 1 cup of the batter onto grids of a preheated, lightly greased square waffle baker (or 2/3 cup batter for a round waffle baker). Close lid quickly; do not open lid until waffle is done. Bake according to manufacturer directions. When waffle is done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve waffles warm with Cascadian Farm™ Blueberry Sauce.
- Blueberry Sauce: In a medium saucepan, combine 1 cup Cascadian Farm™ frozen blueberries, 1/4 cup white grape juice, and 1 tablespoon honey. Heat just until bubbles form around edges. Cool slightly. Transfer mixture to a blender. Cover and blend until smooth. Transfer sauce to a serving bowl. Stir in 1 cup Cascadian Farm™ frozen blueberries. Makes about 1 2/3 cups sauce.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1/2 Waffle plus 3 tbsp sauce, Sodium 320 mg, Sugar 10 g, TransFat 0 g
BETTY CROCKER WAFFLES
You just can't beat tried-and-true Betty Crocker! Whether you use the "Basic" or "Richer" version, it will be your favorite GO-TO recipe for waffles forever! From the 1961 cookbook (don't worry... the directions are MY words, so don't worry about copyrights!), this basic formula is always the best. Personally, I double or TRIPLE the RICHER recipe and spend a morning making batch after batch of these precious waffles. The I bag them "two-by-two" into sandwich baggies and FREEZE them!! Then they are ready for breakfast, or ANYTIME in the blink of an eye and a WHOLE lot better than any store-bought frozen waffles!
Provided by wyomugs
Categories Breakfast
Time 55m
Yield 8 large waffles, 8 serving(s)
Number Of Ingredients 16
Steps:
- NOTE-1: If you do not have buttermilk, then you can sour regular milk by adding 1 tbsp of white vinegar OR lemon juice per CUP of regular milk, and let it sit for a minute or two before using.
- NOTE-2: If you wish to boost the flavor even more, instead of the soft shortening (Spry), you can substitute bacon fat!
- While mixing batter, plug in waffle iron to heat up.
- In a large mixing bowl, beat the eggs until lightly frothy.
- In a separate bowl, sift together soda, flour baking powder, and salt.
- Add half the milk to the eggs, then half the dry ingredients, then ALL the shortening.
- Then add the remaining milk and dry ingredients and mix until batter looks somewhat lumpy. Don't worry the shortening is lumpy, that will add to the tenderness of the waffles.
- You may have to spray your waffle iron with some spray oil first to help prevent sticking, but you will only need to do that for the first batch. Start making your waffles when your iron is hot. ENJOY!
Nutrition Facts : Calories 500.1, Fat 26.9, SaturatedFat 7.3, Cholesterol 120.5, Sodium 945, Carbohydrate 50.6, Fiber 1.6, Sugar 5.4, Protein 13.5
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