CHEF CAPON'S CHEDDAR BACON WAFFLES
These Savory Waffles have cheddar, bacon, and scallions as the star ingredients. They are a total treat for brunch!
Provided by Joanne Ozug
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot.
- Preheat the oven to 200 degrees F.
- In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.
- In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside.
- In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks.
- Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined.
- Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one cup per waffle), and cook for approximately 5 minutes, until golden brown.
- When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!
Nutrition Facts : Calories 868 kcal, Carbohydrate 73 g, Protein 18 g, Fat 56 g, SaturatedFat 31 g, Cholesterol 233 mg, Sodium 808 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
BACON WAFFLES
Provided by Trisha Yearwood
Time 25m
Yield 6 waffles
Number Of Ingredients 9
Steps:
- Spray a waffle iron with nonstick cooking spray and preheat it.
- Sift together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Beat the egg whites in a second medium bowl until stiff.
- Beat the egg yolks with the milk and butter in a large bowl. Add the flour mixture, stirring until just blended. Fold in the beaten egg whites.
- Place 2 halves of a bacon slice in each waffle grid and close the cover. Cook for 1 minute and then add a scant 1/2 cup batter to each waffle grid. Bake until golden brown, about 5 minutes. Serve with maple syrup.
WAFFLE POPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 16 waffle pops
Number Of Ingredients 16
Steps:
- Preheat a waffle iron to the medium regular setting.
- For the waffles: Sift together the flour, granulated sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla extract and 2 egg yolks. Pour the wet mixture over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing everything very gently until just combined.
- In a separate bowl using a whisk (or in a stand mixer with the whisk attachment), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
- Scoop the batter into the waffle iron in batches and cook according to the manufacturer's directions. Lean toward a deep golden brown color and crisp texture.
- For the vanilla maple glaze: Combine the powdered sugar, milk, butter, vanilla, maple extract and salt in a medium bowl and whisk to combine.
- When all 8 waffles are done, cut each one in half and insert a ice-pop stick in the bottom of the short side to create 16 pops.
- For the toppings: Add the cereal to a bowl and toss together. Add the nonpareils to a separate bowl.
- Drizzle some of the glaze over each waffle. Decorate half of the pops with the nonpareils and half of the pops with cereal. Serve warm or at room temperature on a platter.
CHICKEN AND BACON WAFFLES
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the waffle batter: Dice 10 bacon slices; cook in a large cast-iron skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes. Drain on paper towels. Add the remaining 6 bacon slices to the skillet and cook, turning occasionally, until golden brown and crisp, 9 to 11 minutes. Remove to the paper towels; reserve the drippings in the skillet.
- Combine the flour, baking powder, sugar and 1/2 teaspoon salt in a large bowl. Whisk the whole eggs, buttermilk and melted butter in a separate bowl, then whisk into the flour mixture until smooth. Stir in the cooked diced bacon. Transfer 2 cups of the batter to a separate large bowl for the chicken; reserve the remaining batter for the waffles.
- Make the chicken: Preheat the oven to 325 degrees F. Add the peanut oil to the skillet with the reserved bacon drippings; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the thyme, paprika and cayenne to the 2 cups waffle batter; add up to 2 tablespoons buttermilk if the batter is too thick. Season the chicken with salt and black pepper, then toss with the flour. Add the chicken to the batter and set aside until ready to fry.
- Set a rack on a baking sheet. Working in batches, remove the chicken from the batter, letting the excess drip off, then fry until golden brown, 2 minutes per side; transfer to the rack and season with salt. Transfer to the oven and bake until no longer pink in the middle, about 8 minutes.
- Meanwhile, cook the waffles: Spray a waffle iron with cooking spray and preheat. Whisk the egg white in a bowl until soft peaks form; fold into the reserved waffle batter. Ladle 1/2 to 1 cup batter into the waffle iron for each waffle and cook according to the manufacturer's instructions. Serve with the fried chicken, bacon slices and maple syrup.
BACON AND POTATO WAFFLES
These fully loaded waffles are studded with bacon bits and potatoes. Cooking the hash browns in a waffle iron makes them extra light and crispy.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 250 degrees F and place a rimmed baking sheet in the oven to keep the cooked waffles warm.
- Preheat a square waffle iron. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on paper towels, crumble and reserve.
- Whisk together the eggs, milk and melted butter in a large bowl. In a second bowl, sift together the flour, sugar, baking powder, smoked paprika, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the wet ingredients, taking care not to overmix (it's okay if there are some lumps). Stir in the crumbled bacon.
- Put the hash browns in a large bowl and sprinkle with 1/2 teaspoon salt. Brush the preheated waffle iron with vegetable oil. Sprinkle a quarter of the hash brown mixture evenly across the surface of the waffle iron, making sure it reaches the edges. Close the waffle iron and cook until potatoes are crisp, 3 to 4 minutes.
- Spread one quarter of the batter over the potatoes, close and cook until the waffle is golden and crisp, 3 to 4 minutes more. Remove the waffle to the preheated sheet pan in the oven to keep warm. Repeat with the remaining potatoes and batter. Serve the waffles with butter and maple syrup.
BACON PECAN WAFFLES
Steps:
- For the bacon pecans: Add butter to a skillet over medium-high heat until melted. Then add the brown sugar, pecans, bacon and vanilla. Cook until a caramel texture, 2 to 3 minutes.
- For the waffles: Spray a waffle griddle with nonstick cooking spray. Heat the griddle on medium heat.
- Whisk together the pancake mix, milk, oil, cinnamon, sugar and vanilla in a large bowl. Ladle the waffle batter into the waffle griddle and close. Cook until golden, 1 to 2 minutes. Repeat with remaining batter.
- Remove and serve with the bacon pecans poured directly over the waffles.
CLASSIC BACON WAFFLE POPS
Make and share this Classic Bacon Waffle Pops recipe from Food.com.
Provided by FARMER JOHN LA
Categories Breakfast
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-size mixing bowl, add egg yolks, milk, melted butter, and vanilla extract and mix well together.
- In a another bowl, combine flour, sugar and baking powder. Mix the wet and dry ingredients together until well combined.
- Beat the egg whites with pinch of salt until stiff peaks form. Fold into gently into the batter.
- Preheat the waffle iron and bake the waffles according to manufacturer's directions until golden brown. Set the waffles aside on the cooling rack to cool.
- Cut the waffles into wedges, stick a popsicle stick into each waffle wedge.
- Dip the top part of the waffle wedge into the milk chocolate, then top with preferred toppings, leave it dry for a few minutes Have fun with different toppings and drizzles. Serve warm or cold.
Nutrition Facts : Calories 478, Fat 29.5, SaturatedFat 17.1, Cholesterol 100.4, Sodium 399.2, Carbohydrate 46.3, Fiber 1.2, Sugar 23.8, Protein 7.5
CLASSIC WAFFLES
A lovely, crispy waffle perfect for the morning.
Provided by Megan
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
- In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Nutrition Facts : Calories 379 calories, Carbohydrate 47.6 g, Cholesterol 112.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 899.1 mg, Sugar 8.8 g
BACON WAFFLES
Make and share this Bacon Waffles recipe from Food.com.
Provided by kaliwags
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- cook bacon until crisp, drain and crumble.
- plug in electric waffle iron to preheat.
- Combine flour, sugar, baking powder and salt in a large bowl,whisk together to blend.
- Pour milk in a glass measuring cup and microwave for 1 minute at full power to heat slightly. Pour into medium bowl, whisk in melted butter and eggs. Add liquid ingredients to flour mixture, whisking just until blended.
- Grease waffle iron with cooking spray. Spread about 1/3 cup batter over each iron and sprinkle 1/8 of bacon on top. Close wafle iron and cook until done. Repeat with remaining batter and bacon.
- Serve with warm syrup.
Nutrition Facts : Calories 329, Fat 18.8, SaturatedFat 7.6, Cholesterol 79.8, Sodium 658.8, Carbohydrate 29.7, Fiber 0.8, Sugar 3.3, Protein 9.6
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- Make ’em healthy. Waffles don’t necessarily need to be mounded with butter and sugary syrups to be delicious. Lighten them up with a whole-grain batter, fresh waffle toppings and nutrient-rich ingredients and they go from weekend indulgence to weekday jump-starter.
- Go savory for dinner. Who says the waffle fun has to stop at breakfast? I love the idea of sandwiching hearty ingredients between two waffles for a filling lunch or serving them with creamy sauce for dinner.
- Add waffle toppings that are completely over-the-top. For those days where more is definitely more, load up your waffles with indulgent ingredients you can drizzle, sprinkle and top to your heart’s content.
- Get creative with the batter. Instead of focusing largely on the waffle toppings, one of my favorite things to do is use unique ingredients in place of the plain waffle batter.
- Let your guests decide. The best waffle toppings are the ones that are made just for you. Get inspired by New York’s waffle food trucks: Set up a waffle bar and let brunch guests go wild with their waffle creations.
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