Deeswaffles Recipes

Steps:

• In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Steps:

• Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
• In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
• Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.

Steps:

• separate eggs
• beat whites until stiff.
• mix dry ingredients together
• add vinegar to milk
• put oil and egg yolks into flour add milk and vanilla.
• stir in milk add enough to make batter
• fold in whites
• pour onto hot pam sprayed waffle iron.
• if using bacon add in strips cross ways will cook around
• cook until doe can freeze for later.

Steps:

• Heat milk and butter in small saucepan over med-low heat until butter is melted, 3-5 minutes. Cool until warm to touch.
• Meanwhile, whisk flour, sugar, salt, and yeast in a large bowl to combine. Gradually whisk warm milk/butter mixture into flour; continue to whisk until batter is smooth.
• In small bowl, whisk eggs and vanilla until combined then add egg mixture to batter and whisk until incorporated. Scrape down sizes of bowl with rubber spatula, cover with plastic wrap and refrigerate at least 12 and up to 24 hours.
• Heat waffle iron. When iron is hot, remove batter from fridge and whisk to recombine (batter will deflate). Bake waffles according to manufacturer's instructions.
• Serve immediately or place waffles ona wire rack set on a baking sheet, cover with a clean kitchen towel, and place in a 200 degree oven. When final waffle is in the iron, remove the towel to crisp the waffles for a few minutes.
• Note: The batter must be made 12-24 hours in advance. The author prefers texture of waffles made in classic iron, but a Belgian maker will work; though, it will make fewer waffles.

Steps:

• Preheat a waffle maker.
• Whisk egg in a small bowl and stir in mozzarella cheese.
• Pour 1/2 of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until the steaming stops and the chaffle is well browned, about 3 minutes. Don't overcook, as that will make it chewy. Repeat process with remaining batter.