GINGERBREAD WAFFLES

1 cup all-purpose flour

1/2 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1/4 cup sugar
3 eggs, beaten
1 cup buttermilk
1/2 cup molasses
1/3 cup canola oil

In a mixing bowl blend the flours, baking powder, baking soda, salt, ginger, and sugar; set aside.

In another mixing bowl, combine the eggs, buttermilk, molasses, and canola oil.  Stir the mixture well then add to the flour mixture.  Stir mixtures together until blended.

Cook in a preheated, oiled waffle iron according to manufacturer's instructions.  Serve with butter and syrup or topping of your choice.

Yield: 14 waffles.

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WHEAT-FREE WAFFLES

For those who need to go wheat-free, here is a waffle recipe for you to try.

3 eggs

1 cup raw cashews

1/3 cup almond milk (or other non-dairy product)

3 tbsp honey or maple syrup

3 tbsp coconut oil, melted

2/3 tsp baking soda

3 tbsp coconut flour

1/4 tsp salt

Heat waffle iron.

Using a blender on high, process eggs, cashews, milk, honey and coconut oil 2 minutes or until smooth. Add the coconut flour and baking soda and salt; blend 1 minute or until combined.

Grease waffle iron with coconut oil, if desired. Cook waffles in batches 1 minute or until done.

Garnish with fresh fruit, if desired.

Yield: 6 waffles

Credit - First for women '12

WAFFLE-HOUSE-STYLE WAFFLES

Note: This batter needs to be chilled for an hour.

1 1/2 cups all-purpose flour

2 tbsp cornstarch

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 egg

1/4 cup sugar

1/4 cup butter, softened + more for serving

1 tsp vanilla extract

1 cup half-and-half cream

1/2 cup buttermilk

Syrup and other toppings as desired

Whisk together the flour, cornstarch, salt, baking powder and baking soda in a mixing bowl.

In a large mixing bowl, whisk together the egg, sugar, butter and vanilla until the mixture is smooth. Whisk in half-and-half cream and buttermilk. Add the flour mixture and stir until just combined; a few lumps will remain. It is important not to overmix. Chill, covered, at least 1 hour up to overnight.

Preheat a waffle iron to medium-high, cook lightly with cooking spray. Pour about 2/3 cup of batter onto the hot waffle iron. Cook until golden and crisp on the edges, around 4 to 6 minutes. Transfer to a plate and keep warm while repeating with the remaining batter.

Serve waffles with butter, your choice of syrup and other toppings such as chocolate chips, fresh fruit, etc.

This recipe should serve 4.

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HEALTHIER WAFFLES

1 1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

HEALTHY WAFFLES

3/4 cup all-purpose flour
1 cup white whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

 Photo from KAF.

CHOCOLATE WAFFLES

Does your family love waffles? Have you thought of waffles are dessert? These chocolate waffles are perfect for breakfast or dessert.

3 tbsp unsalted butter

3 tbsp vegetable shortening

2 cups all-purpose flour (I recommend using white whole wheat flour, it's healthier)

1 tbsp baking powder

1/4 tsp salt

3 tbsp sugar

3 large eggs

1 cup milk

1/2 cup chocolate syrup + more for topping

1/2 tsp vanilla extract

Cooking spray

Confectioners' sugar and/or fresh berries for topping, optional

Melt butter and shortening together in a small saucepan, stirring to combine; remove from heat and set aside.

In a large bowl, whisk the flour, baking powder, salt and sugar together.

In a separate bowl or a large liquid measuring cup, whisk the eggs, milk, chocolate syrup, and vanilla together. Whisk this mixture into the flour mixture until combined. The batter will be slightly lumpy. Whisk in the butter mixture until combined.

Preheat oven to 250 degrees. Preheat a waffle iron and spray with cooking spray. Ladle enough batter onto the waffle iron to go within an inch of the edges. This will take 1/3 to 1/2 cup depending on the size of the waffle iron. Cook batter until crisp then transfer the waffle to a baking sheet and keep warm in the oven. Repeat until all batter is used.

To plate, place a couple of waffles on a plate and dust with confectioners' sugar, Dust with confectioners' sugar, berries and/or chocolate syrup as desired.

recipe and photo from BH&G 2017

REFRIGERATOR PANCAKE BATTER

2 cups all-purpose flour

4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

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EASY HOMEMADE WAFFLES

I remember when my dad gave my mom a waffle iron.  Electricity had only come through our county the year I was born, so there weren't many electrical appliances.  Dad loved new gadgets for mom, so she was usually the first in the community to get the "new-fangled gadgets."  One of my favorites was the big old waffle iron.  She could take the plates out, turn them over and make grilled cheese sandwiches, etc.  See, folks, paninis aren't all that new!

2 eggs, separated
1 cup milk
1 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
2 tsp baking powder
1/4 cup melted shortening (canola oil, please!)

Preheat the waffle iron according to the manufacturer's instructions.

Beat the egg whites until soft peaks form.

In a mixing bowl, blend the egg yolks, milk, flour, sugar, salt, and baking powder.  Add the shortening but do not overmix.  Fold in the egg whites and mix well with a fork or lightly with a whisk.

Very lightly grease the waffle iron and pour in about a half cup of batter.  Close lid and cook according to your iron's instructions.  Repeat until you have used all the batter.

Serve with butter, your favorite syrup, fresh fruit, etc to suit your diet and taste.  We always had them with butter and the Log Cabin Syrup that came in a little log cabin shaped tin.  Yummy!

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BACON WAFFLES

1 large egg, beaten

1 cup low-fat milk
1 cup low-fat sour cream
1 tbsp butter, melted
2 cups Bisquick (or similar product)
8 slices bacon, cooked crisp & crumbled (personally, I only use pork bacon but turkey bacon works fine)
3/4 cup shredded low-fat cheddar cheese

Preheat waffle iron.

Blend the egg, milk, sour cream, and butter together in a mixing bowl until well blended.  Stir in the Bisquick, mixing well.
Stir the bacon and cheese into the waffle batter.
Pour batter into waffle iron and cook according to the iron's directions.
Serve with maple syrup or your favorite waffle toppings.
Yield: 12 waffles

Note: File Photo