Recipe: Pancakes, Waffles, and Toppings (17)

From: Kelly~WA

Belgian Waffles with variations

Yield: 8 waffles

2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 egg whites, stiffly beaten

Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes.
Repeat. Serve hot with your favorite topping.

VARIATIONS

Pecan or Macadamia Nut Waffles: Sprinkle one tablespoon finely chopped pecans or macadamia nuts
over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.

Bacon Waffles: Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay one strip bacon, cut in half, over batter and close waffle maker. Bake as directed.

Cheese Waffles: Fold in 1-1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree.

Blueberry Waffles: Fold two cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake
until golden.

Chocolate Chip Waffles: Fold 1 cup chocolate chips into batter. Bake as directed.

From: Kelly~WA
Brownie Waffles

3/4 cup sugar
1 stick unsalted butter, at room temp.
2 ounces unsweetened chocolate, melted
1 tsp. vanilla extract
2 large eggs
1/2 cup milk
1 tsp. baking powder
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
pinch of salt

Preheat waffle iron, brush lightly with oil if needed.

In the bowl of an electric mixer, cream sugar, and butter until light and fluffy. Add chocolate, vanilla, eggs, and milk on medium speed until smooth. Add the baking powder, flours, and salt and mix until just incorporated.

Drop one rounded tablespoon onto each quarter of hot iron and bake just until steaming stops, about 2 minutes. The waffle will be soft, but will crisp as it cools. Serve immediately with yogurt cheese, jam or syrup, or allow to cool and dust with powdered sugar.

From: Kelly~WA
Cornmeal Waffles

Makes 4 or 5 servings

1 1/4 cups flour
1/2 cup cornmeal
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
3 eggs, separated
1 3/4 cups milk or buttermilk
4 tbsp. butter, melted
Vegetable oil
1 cup chopped pecans or pinenuts

Combine flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. Beat egg yolks with milk;
beat in flour mixture and melted butter. Beat egg whites till stiff peaks form. Fold a small amount of the beaten whites into the cornmeal batter, then fold in remaining whites. Heat waffle iron, brushing with oil if needed. Pour batter onto hot waffle maker, sprinkle with chopped nuts, close top and bake about 5 minutes or until steam stops and waffles are golden brown and crisp. Serve immediately.

From: Kelly~WA
Tutti-Frutti Waffles

2 cups biscuit/baking mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1-1/3 cups club soda
1/4 cup crushed pineapple, drained
1/4 cup chopped pecans
1 pint fresh respberries, optional
2 med. ripe bananas, sliced, optional

In a mixing bowl, combine biscuit mix, eggs and oil. Add soda and stir until smooth. Gently fold in the pineapple and pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with raspberries and bananas if desired. Yield: 6-7 servings

From: Kelly~WA

Basic Waffles with sauce

To keep waffles from going to your waist, half of the oil is replaced with applesauce and used fat-free
egg substitute in place of whole eggs.

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 tablespoons canola oil
3 tablespoons unsweetened applesauce
1 1/4 cups buttermilk
1/2 cup fat-free egg substitute or 4 egg whites

Coat a waffle iron with no-stick spray. Preheat the waffle iron according to the manufacturer's
directions.

In a medium bowl, combine the flour, baking powder, baking soda and cinnamon; set aside.

In a small bowl, combine the oil, applesauce, buttermilk and egg substitute or egg whites. our the oil mixture into the flour mixture, stirring just until blended.

Spoon enough batter onto the bottom grids of the waffle iron to cover two-thirds of it. Close the waffle iron and bake according to the manufacturer's directions. Do not open during baking.

Using a fork, carefully remove the waffle from the iron. Transfer to a serving plate to keep warm.
Repeat with the remaining batter.

Makes 8. Per waffle: 141 calories. 4 g. fat, 5 g. protein, 20.9 g. carbohydrates, 1 mg. cholesterol. 306 mg. sodium.

NOTES:

Wrap extra waffles in plastic or place in freezer bags and freeze for later use.

For waffles and ice cream, sandwich your favorite low-fat ice cream or frozen yogurt between 2 warm
waffles.

VARIATIONS:

Strawberry Waffles: Stir 1/4 cup strawberry all-fruit spread into the wet ingredients. Serve with Berry Sauce.

Whole-Wheat Waffles: Replace 3/4 cup of the all-purpose flour with 3/4 cup whole-wheat flour.

Pecan Waffles: Sprinkle 2 teaspoons finely chopped pecans over each waffle before closing the waffle
iron to bake.

BERRY SAUCE:

2 1/4 cups fresh or frozen blueberries, strawberries or raspberries
2 tablespoons water
2 tablespoons honey
1/4 teaspoon freshly grated orange rind or lemon rind (optional)

In a small saucepan over low heat, combine the berries, water, honey and orange or lemon rind if
using. Cook, stirring occasionally, for 8 minutes, or until the berries are softened and their juices are released.

Transfer the mixture to a food processor or blender. Puree until smooth. Pass the mixture through a sieve to remove the seeds.

Return the mixture to the saucepan. Cook over medium heat for 3 minutes, or until the sauce is
reduced to about 1 cup. Cool slightly before serving.

Makes 1 cup. Per 1/4 cup: 78 calories.

From: Kim,La.
FLUFFY RUM SAUCE

4 egg yolks
1 1/2 c. powdered sugar
1/4 c. rum or 1 tsp. rum extract
2 tbsp. frozen whipped topping, thawed

In a medium bowl beat egg yolks with electric mixer on high speed until thickened and lemon-colored, about 5 minutes. Add powdered sugar and continue beating on medium speed until combined. Gradually beat in rum until blended. Fold in whipped topping. Makes about 2 cups.

From: Kim,La.
STRAWBERRY SYRUP

1 (12 oz.) pkg. frozen sliced
strawberries, thawed
2 tsp. cornstarch
1 tsp. lemon juice

Drain strawberries, reserving liquid. In medium saucepan, combine 1 tablespoon strawberry liquid and the cornstarch; stir until smooth. Add
remaining liquid, the berries and lemon juice; bring to a boil, stirring gently. Sauce will be slightly thickened and translucent. Serve warm. Makes 1 1/2 cups.

From: Kim,La.
ORANGE-HONEY SYRUP

Combine:
1/3 c. butter
1/3 c. honey
1/3 c. orange juice
1/2 tsp. grated orange rind

Simmer 5 minutes. Serve warm.

From: Kim,La.
GOOD GRIDDLE SYRUP

4 c. sugar
1/2 c. light brown sugar
2 tbsp. light corn syrup
2 c. water
1 tsp. vanilla
1 tsp. maple flavor

Combine sugars, syrup, and water. Stir until dissolved. Bring to a boil, cover and let boil gently 10 minutes. (Don't stir.) Remove from heat, cool slightly. Add flavoring, stir to dissolve. Let cool if you prefer or serve warm,
not hot.

From: Kim,La.
ROLLUP PANCAKES

1 c. flour
1 egg
1/4 tsp. salt
1/2 tsp. sugar
2/3 to 3/4 c. milk
1 tbsp. oil
1/2 tsp. vanilla

Sift dry ingredients together. Add egg and milk and beat. Then add oil and vanilla. Add more milk if the batter is thick, it should be thin. Preheat a round skillet over medium heat. Pour
1/2 cup of batter in skillet and rotate the pan so that the batter covers the bottom of pan to form
a large round pancakes. Flip when the edges look dry. Each side only takes a few minutes. They should be light in color. Spread butter or margarine, jam or jellies on the large pancake
and roll up. Pour syrup on them and enjoy, they may be made ahead and frozen, reheat in microwave. Makes about 6 roll ups. From: Kim,La.
BLUEBERRY PANCAKES

1 1/3 c. all-purpose flour, sifted
2 tbsp. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 egg, slightly beaten
1 1/4 c. milk
3 tbsp. vegetable oil
1 c. frozen blueberries, rinsed &
well drained

In small bowl, blend together the egg, milk and oil. Mix well. Put dry ingredients into medium mixing bowl. Add liquid ingredients, all at once, to flour mixture. Stir with a spoon until smooth. Carefully stir in the well-drained blueberries. Slowly heat griddle. Spray with Pam. Pour batter by 1/4 cupfuls onto griddle. Don't crowd cakes or they will be difficult to turn. Bake until pancake is puffed, the surface is full of bubbles, and the underside is golden brown. Turn and bake the other side until golden brown. Serve immediately with butter and syrup. VARIATION: Buttermilk Pancakes - Reduce baking powder to 2 teaspoons; add 1/2 teaspoon baking soda and use buttermilk in place of sweet milk. From: Kim,La.
FAVORITE BANANA PANCAKES WITH COCONUT SYRUP

--BANANA PANCAKES:--

1 c. pancake mix
3/4 c. milk
1 tbsp. oil
1 egg, whipped
1 ripe banana, chopped

--COCONUT SYRUP:--

1 c. sugar
1/2 c. water
2 tbsp. butter
1 tsp. coconut extract

FOR PANCAKES: Mix all ingredients together just until blended. Cook as usual. For syrup; combine sugar,water and butter and bring to a boil; boil 5 minutes. Remove from heat and stir in flavoring. Serve over warm pancakes.

From: Kim,La.
PINA COLADA PANCAKES

2 c. flour
2 tbsp. baking powder
1/4 c. sugar
1/2 tsp. salt
1 (15 oz.) can crushed pineapple
2 eggs, beaten
1 c. milk
1/4 c. vegetable oil
1 c. flaked coconut
Pineapple rings
Additional coconut

Prepare and refrigerate rum sauce. In a large bowl mix flour, baking powder, sugar and salt.
Drain crushed pineapple, reserving syrup. Add water to syrup to make 1 cup liquid. In a medium
bowl, combine eggs, syrup-water mixture, milk and vegetable oil. Add to flour mixture. Stir only
until combined; batter will be lumpy. In a small bowl, mix pineapple and coconut. Preheat
griddle; brush with oil. Using 1/4 cup batter for each pancake, pour batter onto griddle. Sprinkle each pancake with 1 tablespoon pineapple mixture.
Cook 2-3 minutes on each side. Top with pineapple rings, more coconut and fluffy rum sauce.
Makes 16 pancakes.From: Kim,La.
CHOCOLATE BROWNIE WAFFLES

1/4 c. vegetable oil
2 sq. unsweetened chocolate
1 c. packed brown sugar
2 lg. eggs
1 tsp. vanilla
1 1/4 c. flour
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 c. finely chopped pecans
Sweet cream and shaved chocolate
(optional)

Heat oil and chocolate in a 1 quart saucepan over
medium-low heat. Stir often until chocolate melts; remove from heat. Beat in sugar, eggs and vanilla until smooth. Add flour, salt and cinnamon. Beat on low speed until blended. Stir in nuts (batter will be very thick). Heat
waffle iron to medium-high. Spoon on about 3/4 cup of batter. Bake 2 to 3 minutes until no more steam rises. Lift edge of waffle with a fork, then slide spatula under to remove. Repeat
with remaining batter. Serve immediately with whipped cream - chocolate. Makes 6 servings. From: Kim,La.
PECAN WAFFLES

2 c. sifted all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
3/4 c. Sunnyland pecan pieces
2 eggs, separated
1 1/2 c. milk
6 tbsp. shortening, melted

Sift together dry ingredients;
add pecans. Beat egg yolks
until light; combine with milk
and melted shortening; add to
dry ingredients, mixing just
until smooth. Beat egg whites
until stiff; fold into batter.
Bake in hot waffle iron.

From: Kim,La.
--MAPLE SYRUP:--

2 c. sugar
1/4 tsp. cream of tartar
1 c. water
1/2 tsp. maple flavor

Bring sugar, water and cream of
tartar to a boil stirring
constantly until sugar dissolves.
Boil for 3 minutes; remove
from heat and add maple flavoring.
Ready to serve.

From: Kim,La.
BLUEBERRY SAUCE

1 lb. can blueberries
(including juice)
2 tsp. cornstarch
1 tsp. lemon juice

Combine berries (including juice)
and cornstarch in saucepan and stir
over heat until sauce thickens;
add lemon juice. Ready to serve.

From: Kim,La.
GOLDEN DELIGHT (PANCAKES OR WAFFLES)

1 c. cream style cottage cheese
6 eggs
1/3 c. sifted flour
1/3 tsp. salt
1/3 c. oil
3/4 c. milk
1/3 tsp. vanilla

Put all ingredients into blender.
Cover and blend at high speed 1 minute
stopping to stir down once. Bake on
greased griddle using 1/4 cup batter
for each pancake. Makes 20 (4 inch)
pancakes. Excellent for waffles.
Make waffles and freeze. Reheat in
toaster.

From: Kim,La.
RICH COCOA WAFFLES

1 c. unsifted all-purpose flour
3/4 c. sugar
1/2 c. Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. buttermilk or sour milk
1/4 c. butter or margarine, melted
1 tsp. vanilla

Combine flour, sugar, cocoa, baking powder,
baking soda and salt in mixing bowl. Add
eggs and buttermilk; beat just until blended.
Gradually add melted butter, beating until
smooth. Add vanilla. Bake in a waffle
iron according to manufacturer's directions.
About 10 to 12 inch flour waffles.