MAKEOVER WAFFLES
These waffles taste just as terrific as the original recipe-with only half the fat. In other words, dust off that waffle iron because these breakfast sensations are a wonderful way to start your day! -Carol Burger, Phillips, Wisconsin
Provided by Taste of Home
Time 25m
Yield 10 waffles.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk the egg yolks, milk, oil and applesauce. Stir into dry ingredients just until moistened., In another small bowl, beat egg whites until stiff peaks form. Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 538mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 1g fiber), Protein 10g protein.
MULTIGRAIN WAFFLES
The heartiest, tastiest most wonderful whole grain waffles. I'm just gonna say now, 'You're welcome.' These are where-have-you-been-all-my-life waffles. Serve with your favorite toppings; great with blueberries and non-dairy whipped topping or pure maple syrup.
Provided by Melanie Keyes
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine pancake mix, flax milk, bananas, oats, amaranth, millet, aquafaba, MCT oil, sour cream, and lemon juice in a large bowl. Mix well. Fold in sunflower seeds and walnuts. Let batter rest for 5 minutes.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour 3/4 cup batter in the hot waffle iron and cook until waffle is golden brown and the iron stops steaming, 2 1/2 to 3 minutes. Repeat with remaining batter. Break each waffle into quarters.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 46.8 g, Fat 10.7 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 5.3 g, Sodium 539.4 mg, Sugar 2.9 g
MULTIGRAIN WAFFLES
These slightly nutty waffles are packed with three different grains. Top with yogurt and fruit preserves for a hearty, healthy start to your morning.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 8 waffles
Number Of Ingredients 12
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.
MAKEOVER OVERNIGHT YEAST WAFFLES
The revamped waffles have nearly 60% less fat and about 33% fewer calories. The two eggs called for in the original recipe were retained, but the whites were separated from the yolks. The yolks were added to the batter before it was refrigerated overnight. The egg whites were beaten and folded in the next day to help keep the fluffy interior and crispy exterior of these waffles.-Mary Balcomb, Florence, Oregon
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight. , Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites. , For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
WAFFLES
It's time to put that waffle iron languishing in the back of your cabinet to good use. These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. Freeze leftovers, if you have any, in Ziplock bags and serve them during the week. You can pop them in the toaster to reheat (use a light setting) and they come out nearly as well as freshly made, maybe even slightly crunchier. For a lighter, fluffier waffle, separate the eggs and proceed with step 2 using the egg yolks. Beat the whites until stiff, then fold into the batter. For whole-grain waffles, use 1 1/3 cup all-purpose flour and 2/3 cup whole-wheat flour. You can also substitute brown sugar for the granulated.
Provided by Melissa Clark
Categories breakfast, editors' pick, pancakes, main course
Time 35m
Yield about 10 waffles
Number Of Ingredients 9
Steps:
- Melt butter either on the stove or in the microwave. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
- Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 242 milligrams, Sugar 4 grams, TransFat 0 grams
WAFFLES
Waffles are surprisingly tricky. You want to get that balance of a crispy outside and a light-and-fluffy inside. My obsession with buttermilk comes from the fact that it provides a softer texture in any baked good, and the whipped egg white helps to achieve the fluffy factor essential to a good waffle. I opt for waffles when I want something syrupy and comforting but maybe not as heavy as a pancake. Waffles are also fun to use as bread for breakfast sandwiches.
Provided by Waylynn Lucas
Categories main-dish
Time 30m
Yield 4 waffles
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until thoroughly combined, then make a well in the center of the dry ingredients and set aside.
- Pour the buttermilk into a small bowl and set aside.
- In a separate small bowl, beat the egg, then whisk in the melted butter. Add the egg mixture to the buttermilk and whisk until combined.
- In a medium bowl, whisk the egg white until it's frothy and lightly whipped (it should look like beer foam) and set aside.
- Pour the buttermilk mixture into the well in the dry ingredients and stir until there are no streaks of dry flour left, but the batter is still lumpy. Add the egg white and gently mix until combined.
- Turn on a waffle maker and coat the plates with nonstick spray. Cook the batter according to the manufacturer's instructions, keeping in mind that you may need to cook the waffles longer than the instructions indicate. The waffles should be crispy and golden brown and should not still feel wet inside when poked. They should have some spring to them. Transfer the waffles to a plate and repeat with the remaining batter, making sure to spray the waffle iron with nonstick spray between batches.
- Serve warm with butter and maple syrup.
MULTI-GRAIN WAFFLES
A healthier version of standard waffles, with a little crunch in the texture from the cornmeal. This recipe makes enough to eat and freeze remainders, so you can have quick waffles by toaster reheating throughout the week.
Provided by Susiecat too
Categories Breakfast
Time 20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients together.
- Add wet ingredients, mix well.
- Let stand 3-4 minutes, and mix again before cooking.
- Freeze remainders after they have come to room temperature.
Nutrition Facts : Calories 207.9, Fat 9.6, SaturatedFat 2.1, Cholesterol 56.4, Sodium 459.6, Carbohydrate 24.7, Fiber 2.2, Sugar 0.2, Protein 6.6
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