BUTTERFLY WAFFLE
Make and share this Butterfly Waffle recipe from Food.com.
Provided by Ian Magary
Categories Breakfast
Time 15m
Yield 6 waffles, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine dry ingredients and whisk together.
- Melt butter, beat eggs and add to dry mixture with milk, then butter.
- Whisk together and pour batter on hot waffle iron.
- Once waffle is done, cut in half and cut-off and reserve some of the waffle "fringes" for antennaes.
- invert the waffle halves to make the butterfly wings.
- Use either a half of a banana cut from top to bottom, or dollop whipped cream to make the butterfly body in between the waffle wings.
- cut the strawberry in such a way as to make polka dots to decorate the wings. Place blueberries inbetween and then sprinkle the whole thing with powdered sugar, sprinkles and colored sugar.
Nutrition Facts : Calories 2013.4, Fat 126.8, SaturatedFat 75.7, Cholesterol 746.8, Sodium 4049.5, Carbohydrate 188.9, Fiber 12.8, Sugar 54.1, Protein 39.7
BLUEBERRY BUTTERMILK WAFFLES
Step up your brunch game with these crispy-fluffy waffles studded with juicy blueberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 4 cups batter
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined. Toss berries in 1 teaspoon flour; fold into batter.
- Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.
BUTTERMILK WAFFLES
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Provided by Gourmet Test Kitchen
Categories Breakfast Brunch Waffle Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 12 (4-inch) Belgian waffles or 24 (4-inch) standard waffles
Number Of Ingredients 11
Steps:
- Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
- Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
- Serve with butter and maple syrup.
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