Waffles With Maple Syrup Food

WAFFLE CHICKEN FINGERS

Steps:

• Make the dipping sauce: Whisk the maple syrup and hot sauce in a bowl.
• Make the chicken fingers: Whisk the egg, buttermilk, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the chicken and toss to coat.
• Pulse the waffles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet.
• Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg mixture, shaking off any excess, and coat with the waffle crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.

WAFFLES WITH MAPLE SYRUP

Steps:

• Heat waffle iron to high. Heat oven to 200 degrees. In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together egg yolks, milk and oil. Add to flour mixture, whisking just until large lumps disappear.
• In a small bowl, beat the egg whites to stiff glossy peaks. Fold whites into batter.
• Ladle about 1/3 cup batter into each section of the waffle iron; spread batter almost to the edges. Close iron and cook until no steam emerges, 5 to 7 minutes.
• Transfer cooked waffles to a baking sheet. Transfer to oven to keep warm while baking the remaining batter. Serve with butter and maple syrup.

BANANA WAFFLES WITH PECAN MAPLE SYRUP

Steps:

• Preheat oven to 200°F.
• In a small saucepan bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered.
• In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
• Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.
• Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.
• Serve waffles with syrup.

SWEET POTATO WAFFLES WITH CINNAMON MAPLE SYRUP

Steps:

• Combine sweet potatoes, milk, butter, brown sugar, and vanilla in a food processor; pulse until well combined and smooth.
• Mix flour, baking powder, and salt together in a large bowl. Stir in sweet potato mixture.
• Preheat and grease a waffle maker.
• Beat egg whites in a stand mixer on high speed until stiff peaks form. Fold into the waffle batter, 2 cups at a time, until well incorporated.
• Scoop 1 cup batter onto the preheated waffle maker. Close the lid and cook until slightly golden and crispy, about 5 minutes. Remove to a plate and repeat to make remaining waffles.
• While the waffles are cooking, heat maple syrup in a pot over low heat until warm. Stir in cinnamon. Serve with waffles.

MAPLE SYRUP FRIED EGGS ON WAFFLES

Steps:

• Over medium heat, in a non-stick skillet, heat maple syrup.
• Break eggs into maple syrup.
• While eggs are cooking, toast waffles.
• When eggs have been cooked to desired doneness, place on waffles, pouring hot maple syrup over top.
• Serve immediately.

MAPLE AND BLACKBERRY SYRUP FOR PANCKAKES/WAFFLES

Steps:

• Put all ingredients into a saucepan and heat slowly over low heat until the syrup is almost boiling and the berries have begun to let out their juice.
• Let the syrup stand for 5 minutes to infuse and cool slightly.
• Remove the lemon peel and serve.