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3 Wonderful Recipes to Celebrate International Waffle Day

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Whether you like your waffles with a side of chicken or ice cream, stacked high with powdered sugar, or traditional; there is something to be said for a waffle that is in perfect form and perfectly crisp. Today is International Waffle Day (not to be confused with National Waffle Day on August 24, which marks the day a U.S. patent was issued to the inventor of the waffle iron), and I have some exciting alternative waffle recipes for you to try out at home for breakfast, lunch or dinner. Today is the perfect day to go waffle-crazy and experiment with some fun recipes!

Korean Fried Chicken & Waffle Skewers

Korean-Fried-Chicken-and-Waffle-Skewers-The-Hopeless-Housewife-576x576If you can’t decided whether or not you want waffles for breakfast or dinner, here is a fun (and tasty option) for you that covers both.  (Recipe and Photo: The Hopeless Housewife)

Ingredients

Sauce:

  • 8 cloves garlic
  • 2″ piece peeled ginger
  • 5 tbsp. soy sauce
  • 5 tbsp. Korean chile paste
  • 2½ tbsp. rice vinegar
  • 1½ tbsp. Asian sesame oil
  • 1½ tbsp. honey

Chicken:

  • 1 cup flour
  • 1 ½ tbsp. cornstarch
  • 1 cup water
  • Canola oil, for frying
  • 2 boneless, skinless chicken breast halves, cut into 1½” chunks

Waffles:

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 tablespoons sugar
  • 2 eggs
  • 1½ cups milk
  • ½ cup melted butter or oil
  • 1 teaspoon vanilla
  • wooden skewers

Directions:

  • Start chicken: Whisk flour, cornstarch, and water in a medium bowl. Add chicken; toss. Set in refrigerator. Heat 2″ of oil into a large pot. Heat over medium-high heat until a thermometer reads 350˚.
  • Start sauce: Add all ingredients for the sauce in a food processor (I use a mini-prep for this amount). Heat sauce over medium heat in a heavy sauce pan and stir. Cook until it turns a little darker in color. Add ¼- 1/2 cup water if sauce is too thick. Set aside.
  • Start waffles: Heat a waffle iron (I used a mini waffle maker I found on Amazon- they are perfect for skewers like this!). Whisk all ingredients for the waffles together and set aside while you cook the chicken. While the chicken is frying, I make the waffles.
  • Fry chicken: Working in batches, fry chicken until golden, 5-6 minutes. Drain on paper towels. Bring heat back up to 350˚ after each batch. Toss cooked chicken in sauce.
  • Cook waffles: Brush vegetable oil over hot waffle iron on both sides and immediately pour waffle batter into iron. Cook until golden brown. Lift waffle out of iron and repeat. Cut waffle into 4 pieces (unless you used the mini waffle iron).
  • Assemble skewers: Put one piece of chicken, then a waffle piece, followed by another piece of chicken and another waffle on the skewer. Finish with another piece of chicken at the top. Serve with melted butter and syrup to dip waffle in….mmm mmm good!

Dark Chocolate Waffles

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I am actually not that big of a fan of dark chocolate. But when it came to experimenting with different waffles, I decided to give this one a try to please the kids and the mister. Well I have to say next to red velvet this is one of my absolute favorites. It’s not rich, and with the right syrup it is amazing, and with the wrong syrup…it’s just wrong. (Recipe and Photo: I Bake, He Shoots)

Ingredients:

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup (packed) brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs, separated
  • 2 cups buttermilk
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
  • Nonstick vegetable oil spray
  • Unsalted butter, warm pure maple syrup and peanut butter (for serving)

Directions:

  • Preheat oven to 250°.
  • Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl.
  • Make a well in the center and add egg yolks, buttermilk, oil, and vanilla.
  • Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
  • Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form.(It took about 6 min)
  • Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
  • Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack and keep warm in oven until ready to serve.
  • Serve waffles with butter, syrup and peanut butter.

Red Velvet Waffle w/Cream Cheese Glaze

Red-Velvet-Waffles (1)

You call this breakfast, I call this dessert. Red velvet everything seems to be all the rage these days. From Oreos to cake, this favorite dessert appears to have taken the food world by storm–so it’s no wonder that there is a red velvet waffle, too. (Recipe and Photo: Not Your Momma’s Cookie; cream cheese glaze from cookingclassy.com)

Ingredients:

  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • 1¾ cup buttermilk
  • ⅓ cup unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • ½ teaspoon white distilled vinegar
  • Red food coloring (liquid or gel)
  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup – 1 cup whole milk

Directions:

  • Whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
  • Grease waffle iron and begin preheating.
  • In a medium bowl, beat together the eggs, buttermilk, butter, vanilla, and vinegar on low speed until well-combined. Add red food coloring (you want to add enough to achieve a red a couple shades darker than you actually want – the color will lightened when added to the dry ingredients).
  • Pour milk mixture into dry ingredients and still until combined. You can also add additional food coloring at this point if you desire, just mix gently.
  • Cook waffles according to your iron and size. Generally, waffles are done when they stop steaming. Makes approximately 10-12 regular size waffles.
  • For the glaze: Beat the cream cheese and butter until fluffy, a couple minutes. Gradually add the powdered sugar, alternating with the milk and vanilla. Start with ½ cup milk and add more to achieve desired consistency.

If you happen to try one, let me know how it turned out — or share your family’s favorite waffle recipe. After all, National Waffle Day isn’t far off and we’ve got a menu to plan!

Does your family love waffles? Share your favorite recipe in the comments.

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