Osm Waffle Recipes

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:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Top each waffle with yogurt and fruit preserves, if desired.

Steps:

• In a medium bowl, mix the eggs, milk, and brown sugar. Add the whole-wheat flour, oats, millet, sunflower seeds, all-purpose flour, cracked wheat, and baking powder. Mix until smooth. Add the melted butter and mix for about 5 minutes. Pour 1 cup of the mixture onto a preheated waffle iron. Cook until the waffle is cooked through, about 3 minutes. Repeat with remaining batter.

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F if using to keep cooked waffles warm.
• Whisk together the flour, sugar, baking powder, cornstarch and 3/4 teaspoon salt in a large bowl. Whisk together the soy milk, oil and vanilla in a medium bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it is OK if there are some lumps).
• Generously spray the top and bottom of the waffle iron with cooking spray. Fill each compartment almost completely, and spread the batter to the edges. Close the lid and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Serve with maple syrup, nut butter or fruit preserves.

Steps:

• Preheat a waffle iron to medium-high.
• Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.
• Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to overwork the batter, it's fine if there are a few lumps.
• Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter.

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
• In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter. In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
• Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
• Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.

Steps:

• For the sriracha chicken: Stir the buttermilk, sriracha, 1 1/2 teaspoons seasoned salt and 1/2 teaspoon pepper together in a small baking dish or medium bowl. Set aside.
• Place a 12-inch-long piece of plastic wrap over a cutting board. Place a chicken breast on the plastic, drizzle with some olive oil and cover with another piece of plastic wrap. Using a mallet, small frying pan or rolling pin, pound the breast until it is about 1/2-inch-thick. Sprinkle with seasoned salt and pepper to taste.
• Place the pounded breast in the buttermilk brine. Repeat with the remaining breast. Cover the dish or bowl with plastic wrap and soak for 4 hours to overnight.
• For the light and crispy honey waffles: Preheat a waffle iron to approximately 400 degrees F or its highest setting.
• In a medium bowl, whisk the all-purpose flour, cake flour, baking powder and salt together. In a small bowl, whisk the egg until golden and fluffy, about 1 minute. Whisk in the milk, oil, honey and vanilla.
• When the waffle iron is hot, pour the wet ingredients into the dry ingredients and stir until the ingredients just come together as a batter, about 30 seconds; it's okay to have tiny pockets of flour.
• Spray the preheated waffle iron with cooking spray. Using a small cup measure, pour in the correct amount of batter onto the waffle iron. Cook until golden brown. If not serving immediately, you can hold the waffles in a 200-degree-F oven on a rack.
• Meanwhile, pour 3 to 4 inches of frying oil into a heavy medium pot. Heat the oil until it registers 365 degrees F on a deep-fry thermometer.
• In a separate medium bowl or baking dish, combine the breadcrumbs, flour and the remaining 1 1/2 teaspoons seasoned salt and 1/2 teaspoon pepper and stir until combined.
• When ready to fry, remove a chicken breast from the buttermilk but do not shake off the excess buttermilk. Coat the breast in the breadcrumb mixture and press it firmly onto the chicken. Shake off excess. Carefully place the chicken in the oil and repeat with the remaining breast. Fry until cooked though and an instant-read thermometer inserted into a breast registers 160 degrees F, 3 to 5 minutes. Transfer the chicken to a wire rack-lined baking sheet to drain.
• To serve, place the fried chicken on top of the waffles. Serve with softened butter, maple syrup and sriracha.