Waffle King Recipes

Steps:

• Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
• In the bowl of a stand mixer with a paddle attachment, combine the flours, granulated sugar, baking powder and salt. Add in the butter and sour cream, and combine until the mixture is coarse and crumbly.
• In a pitcher, combine the milk, vanilla extract and eggs, and whisk until combined. Slowly add the ingredients in the pitcher into the butter-flour mixture, mixing until combined.
• Fill cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.
• Fill the cupcakes with Razzleberry Filling. Top with Vanilla Cream Cheese Frosting and a waffle piece. Drizzle with maple syrup.
• Combine the berries, granulated sugar and cornstarch in a small pot and bring to a simmer over medium heat while whisking to break up the fruit. As soon as the mixture begins to simmer, remove from the heat and refrigerate immediately to cool.
• In a stand mixer with the paddle attachment, whip the butter and cream cheese until fully combined. Slowly add in the powdered sugar and heavy whipping cream. Beat until light and fluffy. Add in the vanilla extract and stir until incorporated.
• Preheat a waffle iron. In a glass bowl, beat the egg until fluffy. Add in the milk, oil and vanilla extract. Slowly add in the flour, granulated sugar, baking powder and salt. Spray the waffle iron with pan spray, and cook the waffles in batches until golden. When cool, break into squares.

Steps:

• Soak the chickpeas and fava beans overnight. Grind the beans, parsley, garlic, leek, onion and bell pepper in a meat grinder, double grinding if desired, to get a smoother texture. (Extra batter can be frozen at this stage for later use.) Mix in the coriander, cumin, fennel and salt right before cooking, or the batter will turn.
• Heat the oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer or preheat a waffle iron.
• Use a falafel maker or hand-form the batter into flattened balls (to ensure even cooking). Deep-fry the falafel until they float to the top and the number of bubbles emanating from each falafel decreases significantly. Or, for falafel waffles, spray a waffle iron with nonstick spray, add a lump of batter and cook until brown and crispy on the outside but still green and soft inside.

Steps:

• Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
• Stir to combine; it's fine if the mixture isn't perfectly smooth.
• Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
• Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
• Serve immediately.