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Waffle Hause

So, yesterday our kitchen turned into a bit of a waffle-making factory.

You see, yesterday was an extremely beautiful day in these parts! ¬†It was sunny and warm with a light breeze- perfect for spending an afternoon outdoors (and maybe getting our tan on?) ūüėČ

But we had a race yesterday evening, which meant no sitting in the sun for us!  Talk about torture, right?

So what do you do when you need to distract yourself from the gorgeous weather and the desire to spend the whole day outside?  You make waffles, obviously.  Lots and lots of waffles.

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Why make such a large batch of waffles?  Because you can freeze them and then have fresh, homemade toaster waffles whenever you feel like it!  How great is that?

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Not that we have a problem whipping up a quick batch of waffles on any given morning, but who doesn’t love just popping them in the toaster to have homemade waffles ready in just minutes?

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No muss, no fuss, just light, crispy waffles ready to be topped with whatever your heart desires!

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Strawberries and cream?  Bananas and peanut butter? Berry compote?  These are such a neutral-tasting waffles that you could basically do anything you wanted!  The possibilities are endless!

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And hey, if you just want to go the classic route and throw a little butter and maple syrup on there, we won’t judge ūüėČ

So we didn’t exactly get to enjoy the beautiful weather, but at least now we have a freezer full of waffles, right?

Big Batch Buttermilk Waffles

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Prep Time: 10 minutes
Cook Time: 35-40 minutes
Makes: 14 large waffles

Ingredients:

3 c. whole wheat flour
3 tsp baking powder
1.5 tsp baking soda
1-2 tsp cinnamon
3 eggs, whisked
2 cups buttermilk
1/4 c. maple syrup (or other liquid sweetener)
2 tsp vanilla extract

Directions:

Preheat your waffle iron.

In a large bowl combine all the dry ingredients. ¬†In a separate bowl combine all the wet ingredients. ¬†Add the wet to the dry and stir until just combined. ¬†Spoon the batter even onto the waffle iron. ¬†Close the lid and allow to cook for 4-5 minutes, or until the waffle is lightly browned and firm to the touch. (Times may very depending on how hot your iron is, so keep you eye on ’em!)

The key to getting a nice, crispy waffle is not putting too much batter on the iron at once. ¬†You don’t want it to be too thin, either, but over-loading the plates will make it difficult to get a crispy waffle.

Repeat the process until all the waffles are done. ¬†Lay the waffles out and allow them to cool. (As some of the first ones start to cool you can start to stack others on top of them with wax paper between each waffle). ¬†Once the waffles are cool, place them in an air-tight ziplock bag, keeping the wax paper in between them. ¬†If they start to get a little soft as they sit, don’t worry because you’ll be toasting them later.

When you want to eat them, remove however many you want from the freezer and pop them straight into the toaster.  Then top with whatever you like!

~twosaucysisters

Do you like waffles? What are your favourite waffle toppings?

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Banana Waffles

Remember way-back-when, when we vowed to give waffles their due respect?

And after that we made 5 more pancake recipes. (Feel free to click on those links ;))

And have you seen a single waffle recipe? No, no you have not.

But we’re trying to change, really, we are!

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Starting with these Banana Waffles!

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Make that ultra-fluffy-super-crispy Banana cornmeal waffles!  Seriously, with these on file, waffles have officially made their way on to our regular breakfast rotation!

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Think of these as the martyrs of breakfast waffles, paving the way for future waffle recipes!

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And we promise, there will be more where this one came from ūüôā

Banana Waffles

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Prep Time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients:

2/3 c. whole wheat flour
2 tbsp cornmeal
1/2 tsp Baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 banana, mashed
1 egg, whisked
2/3 c. + 1 tbsp milk of choice
1 tbsp jam (we used strawberry)
1 tsp lemon juice

Directions:

In a medium-sized bowl, combine all the dry ingredients. ¬†In a separate bowl, combine all the wet ingredients. ¬†Add the wet ingredients to the dry and stir until just incorporated. ¬†Spoon the batter over your waffle iron and close the lid. ¬†Cook for 4-5 minutes, or until waffles are firm and slightly crispy. ¬†If you’d like an extra-crispy waffle, pop them in the toaster for a couple minutes once they’er done cooking (homemade toaster waffles FTW!)

~twosaucysisters

Do you like waffles?  What is your favourite breakfast lately?

The Understudy of Breakfasts

You love pancakes.  We love pancakes.  Everyone loves pancakes!

But you know what?

The popular, well-loved, highly sought-after breakfast staple has a sister.

And her name is waffle.

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Waffles are like the Casey Afflecks, Solange Knowles, and Michael Bacons of the world. ¬†You know who we’re talking about- the one who is equally as talented, but is never able to get out from under the shadow of their more-famous sibling.

Well today we are putting a stop to this madness, and we’re starting with chocolate cornmeal waffles.

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Covered in sweet slices of banana and soaked in chocolate peanut butter sauce- with the added dollop of peanut butter, of course! ūüėČ

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Don’t let the cornmeal scare you away. ¬†If you don’t like cornmeal, you will still¬†love¬†these waffles! ¬†The cornmeal is just there to add lots of crispiness to the waffle, but you can’t actually taste it at all!

Now, all this being said, we will be the first to admit that we are not saints.  We have made several pancakes recipes before and expressed our love for them time and time again.  The fact that this is only our first waffle recipe demonstrates our lack of appreciation for the less-celebrated breakfast item.

But we are making it our goal to give waffles the spotlight they deserve! ¬†So go dust off those waffle irons, people! ¬†It’s time for waffles to take back breakfast! ūüôā

Peanut Butter and Chocolate Cornmeal Waffles

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Prep time: 10min
Cook time: 10min
Serves: 2

Ingredients:

1/3 c. cornmeal
1/2 c. flour
2 Tbsp cocoa powder
1 1/4 tsp baking powder

1 egg+ 1 egg white
1 c. milk
1 Tbsp maple syrup
1 tsp vanilla extract

For the Chocolate-Peanut Butter Sauce:

1 Tbsp peanut flour
1 Tbsp cocoa powder
1/2 Tbsp maple syrup
water

Directions:

Pre-heat your waffle iron.
Combine dry and wet ingredients in separate bowls. Mix the wet into the dry until just combined. Spoon/pour batter over waffle iron, making sure that you have an even covering of the entire iron. Close the lid and allow to cook for 3-4 min (you want to cook it longer to ensure that the waffle is crispy, if you like a softer waffle than 2-3min will be good enough.), or until waffle is nicely browned and crisp.
For the sauce, combine first 3 ingredients, then slowly add small amounts of water at a time, mixing thoroughly, until you have reached your desired constistancy.
Arrange waffles on your plate, top with sliced banana, peanut butter and yogurt, if desired. Pour sauce over top and enjoy!

*If you make extra or have left-over waffles, freeze them! When you want to have them again, just pop them in the toaster for a few minutes. Home-made toaster waffles=AWESOME.

~twosaucysisters

Where do you stand- pancakes or waffles? We are willing to split our time between both. ūüėČ