Tag Archives: waffles

How to Make French Toast and Other Easy Big Breakfast Recipes

As the old adage reminds us, breakfast is the most important meal of the day. And while six in 10 Canadians report eating breakfast every day, it tends to be quick and easy go-to meals, leaving little time for variety and creativity. If you’re looking to up your culinary game in the coming months, why not start with breakfast classics? Think: French toast, oven-baked bacon and waffle platters that would put any charcuterie board to shame. Master the art of big breakfast recipes that’ll become household favourites in no time. You can thank us later!

Brioche French toast on plate

How to Make French Toast

There’s nothing better than the sweet scent of French toast cooking on the stovetop first thing in the morning. If you’ve never tried your hand at the breakfast staple, consider sticking with this tried-and-true classic recipe.

1. In a small bowl combine 1 tsp ground cinnamon, ¼ teaspoon ground nutmeg and two Tbsp of sugar.

2. In a 10-inch or 12-inch skillet, melt 4 Tbsp of butter over medium heat. Whisk together cinnamon mixture, 4 eggs, ¼ cup milk and ½ tsp vanilla extract and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Related: Overnight French Toast, Plus More Easy Breakfast Casserole Recipes

What to try something a little more challenging? How about an overnight gingerbread French toast bake (pictured below) for the perfect winter morning dish? Combine the egg mixture with gingerbread spices and cranberries for a hint of tartness.

Overnight French toast bake in pan

Get the recipe for Overnight Gingerbread French Toast Bake

How to Cook Bacon in the Oven

Is there anything better than the smell of bacon in the morning? Spoiler alert: the answer is no. Even better: this crispy and delicious one-ingredient recipe is ready in a snap.

1. Preheat oven to 400ºF.

2. Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve. Voila!

10 pieces of bacon roasting on cookie sheet

Get the recipe for Ina Garten’s Roast Bacon

How to Make a Waffle Platter

Feeling ambitious? Impress your family with your culinary skills by whipping up a waffle platter for a hearty breakfast.

1. Plug in your waffle iron and mix dry ingredients (1 cup buckwheat flour, 1 Tbsp coconut sugar, 2 tsp baking powder and a pinch sea salt) into a bowl.

2. Mix the wet ingredients (1 egg, ¼ cup melted coconut oil
and 1 cup dairy-free milk) in a separate bowl.

3. Pour the dry into the wet and whisk until a batter comes together.

4. Once the waffle iron is hot, scoop about ⅓ cup batter onto the iron, close it and let it cook for about 3 minutes.

The beauty of this waffle platter is the plethora of toppings you have to work with. Think: fresh fruits, proteins (hard-boiled eggs, cheese, smoked salmon), pantry staples (dried fruits, seeds, nuts) and syrups or spreads (maple syrup, honey, peanut butter, tahini, yogurt).

Cutting board with waffles and fruit layered on top

Get the recipe for Gluten-Free Buckwheat Power Waffles

Want more how-tos? We give you the lowdown on how to make apple juice and the perfect hard-boiled eggs.

Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

Your Mother’s Day plans may look a little different this year: whether you’re celebrating in person or virtually, we have an epic, inspiring, gorgeous spread that screams “we love you, mom!” It’s a beautiful brunch platter, similar to how you would construct a cheese or charcuterie board, but this time, it’s centred around waffles. The batter in this recipe calls for gluten-free buckwheat flour (one of our favourites) but you can easily swap it for spelt, whole wheat or all-purpose if that’s what you prefer or have on hand. Now, it’s time to learn how to make the sweetest morning spread for that special lady in your life. (Don’t forget the card!).

Gluten-Free Buckwheat Power Waffles

Prep Time: 5 minutes
Cook Time: 3 minutes per waffle
Total Time: 14 minutes
Servings: 3 waffles

Ingredients:

1 cup buckwheat flour
1 Tbsp coconut sugar
2 tsp baking powder
Pinch sea salt
1 egg
¼ cup melted coconut oil
1 cup dairy-free milk (or milk or water)

Related: These Waffle Recipes Will Make You Jump Right Out of Bed

Directions:

1. Plug in your waffle iron.

2. Mix the dry ingredients into a bowl.

3. Mix the wet ingredients in a separate bowl.

4. Pour the dry into the wet and whisk until a batter comes together.

5. Once the waffle iron is hot, scoop about ⅓ cup batter onto the iron, close it and let it cook for about 3 minutes. Or whenever your waffle maker tells you it’s ready! Ours has a handy green light that lets us know the waffle is cooked.

Select Your Toppings

This is where you can let your creativity shine, adding your favourite toppings and bringing as much colour and texture onto the board as possible. If you have little ones, include them in the process too, let them pick their favourite ingredients to cascade around the board.

Remember to include both sweet and savoury toppings and to cut everything into bite-sized pieces (or put out knives so they can be sliced!). You want this to be captivating for the eye but you also want everything to be edible. We once went to a party where they placed whole apples on their charcuterie board — who was going to chomp on a whole apple at a party?! Be realistic and mindful of portion size.

Related: 20 Simple Make-Ahead Brunch Recipes That’ll Still Impress

Here are examples of toppings we think would be amazing, but just choose a few, there’s no need to go overboard.

Fresh Fruit and Veg: Apples, pears, mango, pineapple, bananas, kiwi, strawberries, raspberries, blueberries, blackberries, purple and green grapes, oranges, radishes, carrots, cucumbers, capers, olives, cherry tomatoes with feta, fresh basil or mint leaves.

Protein: Hardboiled eggs or soft-boiled eggs in cups, sausage or bacon, lox or smoked salmon, cheese (like gouda, goat, crumbled feta).

Pantry Items: Dried fruit (like mango, dates, raisins, craisins), chocolate chips or cacao nibs, coconut chips, roughly chopped nuts (like pecans, almonds, cashews, walnuts), pumpkin seeds, sunflower seeds, granola.

Spreads/Syrups: Maple syrup, honey, peanut butter, almond butter, tahini, jams, chocolate spread, yogurt.

Assemble Your Board

1. To assemble the board, get all of your ingredients ready first, including waffles, toppings and the dishes you want to place ingredients in, like small bowls, cups and spoons.

2. Find a big board and start with the waffles, place them in different areas around the board and stack a few to create levels.

3. Next, add the fresh fruit in small piles around the board. You can also mix some of the fruit together.

4. Then, add in the protein, if you’re using any. Find open spaces and add some cheese over here and a few eggs there. If you’re using lox or something that’s very overpowering and you don’t want it to touch the other ingredients, place it in a bowl or on a plate and then onto or next to the board.

5. Fill the gaps with the pantry items like dried fruit, nuts and seeds.

6. Finally, add the little cups or bowls of syrups and spreads. These can be on the board or beside the board depending on how much space you have. Remember to include appropriate knives or spoons with the dishes.

7. If you still feel like it’s not complete, add a bit more colourful fruit, which will most definitely seal the deal.

Want more recipes that’ll impress mom? Whip up a batch of fudgy sweet potato brownies or lemon meringue cupcakes.

This Maple Waffle Ice Cream Sandwich is Your Ultimate Canada Day Dessert (or Breakfast)

These red and white ice cream waffle sandwiches make for a scrumptious Canada Day dessert or decadent brunch. They’re best eaten right away, but you can stretch the time before they melt a little bit by freezing them after assembling. If you’d prefer to enjoy them hand-held, just skip the whipped cream and maple garnish, and dig right in!

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Maple-Nut Wafflewich Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 30 minutes
Total Time: 1 hour 15 minutes
Makes: 6 sandwiches

Ingredients:
1 cup whipping cream (35 %)
3 cups maple walnut or vanilla ice cream
1/2 cup maple syrup

Maple-Nut Crunch
1 Tbsp pasteurized egg whites
1 Tbsp maple syrup
1/4 tsp vanilla
Pinch salt
1 cup finely chopped pecans
1/4 cup granulated sugar

Waffles
1 1/4 cups all-purpose flour
1/4 tsp cocoa powder
1 tbsp each baking powder and granulated sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 cups milk
1 cup sour cream
4 tsp butter, melted
1 Tbsp red food colouring

maple-nut-wafflewiches-1

Directions:
Maple-Nut Crunch
1. In large bowl, whisk egg white until foamy. Whisk in maple syrup, vanilla and salt. Add pecans and sugar, tossing to coat.
2. Place on a baking sheet lined with parchment.
3. Bake in 225°F, stirring every 15 minutes, until crisp and coated, about 45 minutes. Let cool. (Tip: Store in airtight container for up to 1 week.)

Waffles
1. Meanwhile, in large bowl, combine flour, cocoa powder, baking powder, sugar, baking soda and salt.
2. In separate bowl, whisk egg, milk, sour cream and butter. Add to flour mixture, stir just until blended. Using food colouring, tint batter red.
3. Spray electric waffle iron with cooking spray. Heat iron to medium heat. Spoon amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.)
4. Cook according to manufacturer’s directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Let cool.
5. Meanwhile, whip cream to stiff peaks.
6. Place 2 scoops of ice cream onto 6 of the waffles. Top with remaining waffles, pressing to push ice cream to edges. Roll edges in maple-nut crunch. (Tip: Freeze for up to 1 hour.)
7. Transfer each sandwich to a dessert plate. Top each sandwich with a dollop of whipped cream and remaining maple-nut crunch. Drizzle with maple syrup.

Mom Deserves This Waffle Cake With Maple Whipped Cream

This dessert comes together with much less effort than a traditional layer cake, but is every bit as impressive. Maple-cinnamon syrup is brushed onto multigrain waffles that are layered with maple-sweetened whipped cream. A swirl of maple butter and a cinnamon drizzle provides the finishing touch to this sweet treat.

Make this maplelicious cake for your Mother’s Day brunch or lunch, or just to celebrate sugaring-off season in Eastern Canada. To save time, prepare the waffles up to a month in advance, then cool, place in re-sealable plastic bags and freeze.

Waffle-Cake-final-1

Ingredients:
1 recipe Multigrain Waffle batter
Vegetable oil
6 Tbsp pure maple syrup, divided
1 tsp ground cinnamon
1 Tbsp salted butter
2 1/2 cups 35% whipping cream
1 tsp pure vanilla extract
1/4 cup spreadable maple butter

Waffle-Cake-top-down-1

Directions:
1. Heat a round Belgian waffle maker and lightly brush with oil (I use a KitchenAid Waffle Baker). Place the bowl and whisk attachment of a stand mixer in the freezer to chill.

2. Measure 1 1/2 cups of waffle batter into the centre of the waffle iron, close the top and cook for nearly 4 minutes, or until the waffle is golden. Remove the waffle and cool on a wire rack. Repeat with the remaining batter until you have three large waffles. You should have just enough batter. Cool the waffles completely while you prepare the cinnamon syrup.

cinnamon syrup soak layer 1-1

3. In a small pot, combine 4 Tbsp of maple syrup and the cinnamon over medium heat. Bring to a boil, stirring slowly. Remove from heat and whisk in the salted butter until it is melted and the syrup is smooth and a little creamy. Cool to room temperature.

4. In the chilled bowl of a stand mixer with the whisk attachment, beat the cream to soft peaks. Turn off the mixer and add the remaining 2 Tbsp of maple syrup and the vanilla. Beat again until very stiff. You are now ready to assemble your cake.

building-the-layers-1

5. Place a waffle on a cake stand or platter and brush with about 1 Tbsp of the cinnamon syrup, letting it pool slightly in the pockets. Dollop about 1/3 of the whipped cream on and spread it around evenly. Drizzle 1 Tbsp of maple butter over the whipped cream. (If it is not runny enough, simply warm it slightly in the microwave.)

6. Place a second waffle on top of the decorated first and repeat the layers; syrup, whipped cream, maple butter. Place the final waffle on the cake. Brush lightly with cinnamon syrup and heap all the remaining whipped cream on top, piling it up at least 4-5 inches high. Drizzle the remainder of the maple butter on top of the whipped cream. At this point the cake can hold, refrigerated, for several hours before serving.

waffle-cake-top-layer-1

7. Generously drizzle the remainder of the cinnamon syrup all over the cake, letting it drip down the sides, then serve at once. To plate, use a bread knife cut the cake into wedges and serve.

Waffle-Cake-slice-served-1

Looking for more maple madness? Watch these videos for Maple-Nut Wafflewiches, Maple Cinnamon Rolls and Canadian Maple Pie Parfaits.

SkilletEggs_Waffles

Easy Waffles and Eggs in a Skillet

By Lisa Bolton

In our house, brunch is one of the most special meals, because usually it means slow, lazy mornings with loved ones. Whenever family or friends stay with us, brunch is always my favourite meal to plan. There is a high likelihood the dress code will be cozy pyjamas. And to me, brunch should always be family style – let everyone take a little of this and a little of that and pull up a seat at the dining table, a stool at the counter or even call dibs on the cozy spot on the sectional.

This skillet waffle and eggs dish is perfect for those occasions. Making one big waffle means the host won’t be confined to the kitchen cooking two waffles at a time. This dish has a little bit of savoury, a little bit of sweet and even a hint of heat – something for everyone. With the vibrant green and red, this brunch is our family go-to over the holiday season.

Skillet Waffles and Eggs, Courtesy of Lisa Bolton, foodwellsaid.com, Surrey, B.C.

Enjoy lazy holiday mornings with this all-in-one brunch dish.

SkilletEggs_Waffles

Prep time: 7 min
Cook time: 12 min
Yield: 4 servings

Ingredients
2 eggs, separated
1 1/4 cups (300 mL) milk
1 cup (225 g) all-purpose flour
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
3.5 oz (100 g) butter, melted and cooled, plus more for skillet
4 eggs
4 thick slices smoked bacon
1 tbsp (15 mL) maple syrup
sliced scallions
jalapeno pepper
chopped cilantro
plain Greek yogurt mixed with sriracha sauce

Directions
1. In bowl, whisk together egg yolks and milk.
2. Sift in flour, baking powder and salt. Stir until combined.
3. Drizzle in butter; mix until just incorporated.
4. In bowl, whip egg whites until peaks form. Carefully fold into batter.
5. Heat skillet over medium-high heat; grease generously. Pour batter into skillet and cook about 8 minutes or until bottom is golden. Using two spatulas, flip and cook until golden, about 4 minutes more.
6. Meanwhile, soft-boil eggs, cooking for about 6 minutes. Remove eggs from saucepan and run under cold water. Peel and set aside.
7. While eggs are cooking, heat frying pan over medium-high heat. Add bacon and maple syrup; fry until bacon is crisp.
8. To assemble: Break waffle into quarters. Top each quarter with a bacon strip, halved, and an egg. Just prior to serving, break egg to release yolk.
9. Garnish as desired with scallions, pepper, cilantro and yogurt.

Food Well Said
Lisa Bolton is a part-time freelance food writer and recipe developer, and a full-time mom. Her blog, Food Well Said, focuses on thoughtfully prepared, whole-food recipes that will please carnivores, vegetarians and everyone in between. Knowing we eat with our eyes first, she likes to focus on presenting family-style comfort food in an elevated fashion.

Mexican Corn & Black Bean Waffles with Lime Sour Cream

I have given up on making neat, perfect-edged waffles. If I follow the manufacturer’s instructions and gently nudge the batter evenly over the iron’s surface, it inevitably overflows, leaving a trail of wasted, almost-waffle down the side. Since taste trumps precision, I throw caution to the wind and add batter to the centre of the hot iron. Then I gently close the lid and let pressure and heat decide the waffle’s fate. I open the lid to potentially unpredictably shaped waffles, and I don’t lose a drop of batter. The key? Use about 2 tablespoons less than the manufacturer calls for. It’s as simple as that.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 to 6

888_Mexican-Waffle-Sideview

Ingredients:

Waffles:
1 1/2 cup buttermilk
1/4 cup oil
2 eggs
1 clove garlic, crushed
1 cup all-purpose flour
1/4 cup cornstarch
1/4 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 cup cooked black beans (about 1/2 a 19-ounce can), rinsed and drained
1 cup corn, frozen then thawed
1/4 cup finely chopped fresh cilantro leaves

Lime Sour Cream:
1 cup sour cream
Zest of 1 lime, finely grated
1 tablespoon fresh lime juice
Generous pinch fine sea salt (optional, especially is using salsa)

Garnish:
Freshly ground black pepper
1/2 cup finely chopped cilantro
1/2 cup salsa (optional)

888_Mexican-Waffles-Overhead

Directions:

Waffle Batter:
1. Spray the waffle iron with cooking spray and heat to medium-high or according to manufacturer’s instructions. If you plan to make all the waffles before eating, preheat the oven to 200°F and line a rimmed baking pan with parchment.
2. In a medium bowl, whisk together the buttermilk, oil, eggs and garlic. Set aside.
3. In a large bowl, whisk together the flour, cornstarch, cornmeal, baking powder, baking soda, cumin, coriander, chipotle, salt and black pepper. Add the beans, corn and cilantro, tossing to coat evenly with flour. Make a hollow in the centre of the flour mixture and pour in the egg mixture. Fold until just combined. Don’t over mix.
4. Spoon the batter onto the hot waffle iron. The amount varies between 1/3 cup to 1 cup, depending on the model. Close the lid and cook until the waffles are crisp and browned, about 3–4 minutes, or until your waffle iron’s timer sounds. Lift the waffle from the iron gently with a fork. Spray the iron again if the waffles begin to stick.
5. Serve immediately topped with the lime sour cream, a bit of black pepper, a sprinkle of cilantro and a tablespoon of salsa, if desired.

Tip: Alternatively, keep the waffles warm in the oven by placing them in a single layer on the parchment-lined baking sheet. Do not cover or stack as this will make the waffles soggy.

Lime Sour Cream:
In a small bowl, whisk together the sour cream, lime zest, lime juice, and salt, if using.

888_Mexican-Waffle-stack

100x100_Charmian Christie Charmian Christie is a cookbook author and food writer whose wants to mess up your kitchen so she won’t be alone in the chaos.