It's the most important meal of the day, so make sure your breakfast is a good one. Toss the boring cereal box and take breakfast to a whole new level with these four waffle recipes from chef Melissa Clark.
Whole grain waffles with bourbon brown sugar bananas
Makes 10 waffles
- 7 tablespoons unsalted butter, more for waffle iron
- 1 large ripe banana, sliced into 1/2-inch-thick rounds
- 2 tablespoons bourbon
- 1/2 cup maple syrup
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flours
- 1/2 cup finely ground cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup sour cream or Greek yogurt
- 1 cup whole milk
- 4 large eggs, separated
- 1/4 cup chopped pecans
Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes. Flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.
Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
In a large bowl, whisk together flours, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
In a mixer fitted with the whisk attachment, whip the whites until they hold stiff peaks. Immediately fold into batter.
Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Pour in a portion of the waffle batter.
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve. Serve with bananas on top.
Cornmeal, cheddar and bacon waffles
Makes 8 waffles
- 5 tablespoons unsalted butter, more as needed
- 12 ounces bacon
- 1 cup all-purpose flour
- 1 cup finely ground cornmeal
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt, more for serving
- 1/2 teaspoon baking soda
- 1 cup sour cream or plain Greek yogurt
- 1 cup whole milk
- 4 large eggs, separated
- 4 ounces cheddar cheese, grated
- Cooking spray, as needed
- 2 cups halved cherry tomatoes, for serving
- 3 cups baby arugula, for serving
- Extra virgin olive oil, for serving
In a small skillet over medium heat, melt five tablespoons butter. Remove from heat and cool.
In a large skillet over medium-high heat, cook bacon, in batches, until crisp. Transfer cooked bacon to a paper towel-lined plate to drain.
Preheat a waffle iron.
In a small bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Stir in cheddar. Fold the wet ingredients into the dry ingredients.
In a mixer fitted with the whisk attachment, whip the whites until stiff but not dry. Immediately fold into batter. Crumble in a third of the bacon.
Lightly coat waffle iron with cooking spray. Cook waffles in batches (about 1/2 cup batter per waffle). Bake until golden brown and cooked through.
Just before serving, toss tomatoes and arugula with just enough olive oil to coat and sprinkle with salt to salt. Serve waffles hot, topped with remaining bacon slices and tomato and arugula mixture.
Yeasted waffles with strawberry cream
Makes 8 to 10 waffles
For the waffles:
- 2 1/4 cups milk
- 1 stick unsalted butter, cut into cubes, plus more for the waffle iron
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup warm water
- 1 package dry active yeast
- 2 3/4 cups all-purpose flour
- 2 large eggs
- 1/4 teaspoon baking soda
For the strawberry topping:
- 1 cup mascarpone, at room temperature
- 2 tablespoons strawberry jam
- Few drops fresh lemon juice, to taste
- Confectioners’ sugar, to taste
- Sliced strawberries, for serving
In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt. Set aside until lukewarm.
Combine warm water and yeast in a large bowl. Let stand until foamy, about five minutes.
Stir in warm milk mixture. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
In a small bowl, whisk together the mascarpone and jam. Add lemon juice and confectioners’ sugar to taste.
Preheat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with butter, then pour on a portion of the waffle mix.
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve. Serve with a dollop of strawberry cream in the center of each waffle, sliced strawberries on top, and confectioners’ sugar dusted over all.
Potato waffles with smoked trout
Makes 8 waffles
- 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 1/2 teaspoons coarse salt, more as needed
- 1 cup whole milk
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 large eggs, separated
- 1 cup sour cream
- 8 tablespoons unsalted butter, melted, plus more for waffle iron
- Creme fraiche or sour cream, for serving
- Smoked trout, for serving
- Trout or salmon roe, for serving
- Lemon wedges, for serving
Boil potatoes in a medium saucepan of salted water until tender, about 8 minutes. Drain and mash with a fork or potato masher. Let cool.
Heat milk in a small saucepan or the microwave until warm to the touch but not hot. Sprinkle in yeast and sugar and let sit until foamy, about 5 minutes.
Stir together flour, sugar, baking soda, baking powder and salt. In a large bowl, whisk egg yolks, sour cream and butter. Whisk in milk mixture and then add dry ingredients. Stir in mashed potatoes. Let batter sit for 30 minutes at room temperature.
In bowl of a standing mixer, beat egg whites on high speed until stiff. Fold into batter.
Preheat waffle iron. Using a pastry brush or paper towel, lightly coat iron with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.
Serve warm topped with creme fraiche, smoked trout pieces, and salmon roe with lemon wedges on the side.