Photo provided by MrBreakfast.comNational Waffle Day arrives on Sunday, which is not to be confused with International Waffle Day on March 25.
This nation-only one celebrates the patent for the original waffle iron and not necessarily the waffle itself, according to MrBreakfast.com (aka Eddy Chavey, author and graduate of the Los Angeles New School Of Cooking). Chavey says Cornelius Swarthout of Troy, New York, received his patent for a "device to bake waffles" in 1869.
Sunday mornings are the perfect time to get some ironing done in the kitchen...waffle ironing - much more rewarding than that other kind of ironing.
Here's a secret you can use to get started in your own kitchen. Oregon Dairy in Lancaster, PA uses Krusteaz Waffle Mix in its restaurant to create the delicious pecan waffles on its menu, according to Jonathan Hurst, assistant kitchen manager. Adding nuts to waffle mix is an easy way to make them more delicious.
We've gathered some waffle recipes and encourage you to gather the family around the table with these tempting breakfast treats. With the first day of school arriving, why not prepare a special breakfast to send your kids on their way with smiles on their faces?
GRAHAM CRACKER WAFFLES with KEY LIME MOUSSE
3 cups pre-mixed baking product such as Bisquick
1 cup whole milk
1 cup brown sugar
1/2 cup honey
5 tablespoons buttermilk
2 tsp. cinnamon
1/2 stick butter (4 tablespoons)
1 pack of graham crackers (10-11 sheets)
Mix together baking product, milk, brown sugar, honey, buttermilk, eggs and cinnamon in bowl. Melt butter and add to mixture.
Crush graham crackers until crumb size and add to mix. Mix all ingredients with electric mixture. Place 1/4 cup of batter on Belgian waffle maker pictured here. Bake for 2 1/2 minutes on setting 4 (amounts and settings may vary depending on waffle-making appliance). Serve immediately with a dollop of key lime mousse, recipe follows. Garnish with sugar, lime and graham cracker pieces. For a luscious frozen dessert, spread mousse overtop waffle, cover in wax paper and freeze overnight before serving.
Recipe from ChefsChoice.
KEY LIME MOUSSE
2 cups heavy whipping cream
10 ounces white chocolate
3/4 cup key lime juice
1 packet gelatin
7 ounces sweetened condensed milk
1/4 teaspoon vanilla
Turbinado or dark brown sugar for garnish
Extra graham crackers for garnish
Key lime for garnish
Put lime juice in bowl and sprinkle in gelatin, stirring lightly. Let sit for 2 minutes. Heat lime juice mixture over low heat, until hot but not boiling.
Take lime juice mixture off heat and set aside. Heat sweetened condensed milk over medium heat and add white chocolate. Stir until chocolate is melted.
Whip heavy cream on high speed only until stiff, about two minutes. Add the lime juice mixture to whip cream and beat (with electric mixer) until ingredients are blended together.
Add white chocolate mixture to the whip cream and beat until blended. Refrigerate mixture for four hours or overnight to stiffen.
Recipe from ChefsChoice.
BEST WAFFLES EVER
1 and 3/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 beaten egg yolks
1 and 3/4 cups milk
1/2 cup vegetable oil
3 egg whites, beaten stiffly
Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.
Pour about 1/2 cup at a time into regular waffle iron (not Belgium).
Makes 5 servings. Recipe from MrBreakfast.com.
NUTTY BANANA BUTTERMILK WAFFLES
1 1/4 cups mashed very ripe bananas
2 teaspoons lemon juice
1 cup whole-wheat flour
1 cup unbleached white flour
1/4 cup dark-brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs, separated (higher omega-3, if available)
2 tablespoons egg substitute
2 cups low-fat buttermilk
2 tablespoons canola oil
1/4 cup lite pancake syrup
1 teaspoon vanilla extract
2/3 cup coarsely chopped roasted nuts (pecans, walnuts or macadamia)
Right after you mash your bananas in a medium bowl, immediately stir in the lemon juice. (It helps keeps the bananas from turning brown.)
Preheat Belgian waffle iron. (A regular waffle iron can also be used.)
Add the flours, brown sugar, baking powder, salt, cinnamon and nutmeg to a large bowl and blend well with a whisk.
Add egg whites to mixing bowl and beat until stiff but not dry. Scoop the egg whites into a medium-sized bowl and set aside.
In the mixing bowl (that just had the egg whites in it), add 2 of the egg yolks (you won't need the third one), egg substitute, buttermilk, canola oil, pancake syrup and vanilla and beat on low just until combined.
Add the dry ingredients and banana mixture to the mixing bowl with the buttermilk batter and beat on low, just until combined. Gently stir in the nuts and fold in the egg whites.
After lightly coating the waffle plates with canola cooking spray, ladle the amount of batter recommended by the manufacturer onto the waffle grid. Close lid and bake until golden-brown. Repeat with the remaining batter.
Makes about 8 Belgian waffles.
Nutrition information per Belgian waffle: 320 calories, 11 g protein, 45 g carbohydrate, 11 g fat (1.5 g saturated, 4 g monounsaturated, 5.5 g polyunsaturated), 55 milligrams cholesterol, 4 g fiber, 438 milligrams sodium. Calories from fat: 32 percent.
Recipe from Elaine Magee, from our archives.
Not in the mood to cook? You could gather the family after dinner instead and head out for ice cream served in a waffle cone.
Lynn Schmidt is a Lifestyle Editor for LancasterOnline.com.
This material may not be published, broadcast, rewritten, or redistributed.