Everybody loves these waffles

Posted Wednesday, Aug. 14, 2013  comments  Print Reprints
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Waffles hold a special place at our breakfast table. My husband even looks forward to them in spite of their Mickey Mouse shape. (My regular waffle maker bit the dust).

The waffle recipes below are quick and easy and the oatmeal waffle recipe is clearly one of our favorites. After one bite everyone agrees there is no need for syrup because these are so full of flavor straight from the waffle maker. Hope you enjoy them as much as we do.

Oatmeal Waffles with Brown Sugar and Bananas

2 large eggs

1 1/2 cups whole milk

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup whole-wheat flour

3/4 cup rolled oats

1/4 cup firmly packed brown sugar, plus 2-3 tablespoons more for sprinkling

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 large ripe bananas, diced

Preheat waffle maker. In a medium-sized bowl, whisk together the eggs, milk, butter and vanilla. In a large bowl, combine the all-purpose flour, whole-wheat flour, oatmeal, 1/4 cup brown sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps. Gently fold in three-fourths of the bananas. Ladle the batter into the waffle maker. Spread the batter so that it almost reaches the edges of the waffle maker.

Sprinkle each waffle with about 1 teaspoon of brown sugar, then top with one or two pieces of banana. Cook until the waffles are crisp and browned, usually in 3 to 4 minutes. Spray the waffle maker with nonstick spray between batches, if needed. Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200-degree oven for up to 20 minutes before serving. Serve, banana side up, drizzled with maple syrup (syrup is optional).

Lemon-Poppy Seed Waffles

2 large eggs

1 1/2 cups buttermilk

1/2 cup unsalted butter, melted

2 tablespoons finely grated lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons poppy seeds

Powdered sugar, for topping

Preheat waffle maker. In a medium-sized bowl, whisk together the eggs, buttermilk, butter, lemon zest, lemon juice and vanilla. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in the poppy seeds. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps. Ladle the batter into the waffle maker. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, usually in 3 to 4 minutes. Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200-degree oven for up to 20 minutes before serving. Dust with powdered sugar before serving.

Awesome Banana Bread

2 ripe bananas

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 to 1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

3/4 cup sugar

2 large eggs

1/4 cup butter, melted

1/4 cup milk

1 cup nuts, chopped (optional)

6 ounces butterscotch chips

Mash the ripe bananas; set aside. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. Combine mashed bananas, sugar, eggs and melted butter. Blend well. Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top. Pour into greased 9 1/2-inch loaf pan. Sprinkle top with reserved nuts and chips. Bake at 350 degrees for one hour (or shorter time for smaller loaves). Cool.

Baked Garlic Cheese Grits

3 cups chicken broth

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1 cup regular grits

8 ounces cheddar cheese, cubed

1/4 cup milk

2 large eggs, beaten

1/4 cup (1/2 stick) unsalted butter

4 ounces grated sharp white cheddar

Preheat the oven to 350 degrees. Grease a 2-quart casserole dish. Bring the broth, salt, pepper and garlic powder to a boil in a 1-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about eight to 10 minutes. Add the cubed cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar and bake for 20 to 25 minutes or until set.

-- Suzi and her husband, Tim, live in Mansfield.

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