STUFFED WAFFLES RECIPES

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OVERNIGHT BELGIAN WAFFLES RECIPE | INA GARTEN | FOOD NET…



Overnight Belgian Waffles Recipe | Ina Garten | Food Net… image

I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.

Provided by Ina Garten

Total Time 8 hours 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 10 to 12 large waffles

Number Of Ingredients 12

2 cups lukewarm whole milk (90 degrees F to 100 degrees F)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup and creme fraiche, for serving
1/2 cup warm water (110 degrees F to 115 degrees F)
1 package (1/4 ounce) active dry yeast, at room temperature
2 teaspoons sugar

Steps:

  • The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
  • The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
  • Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
  • Make-Ahead Plan
  • Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

BUTTERMILK WAFFLES WITH BUTTERMILK FRIED CHICKEN TENDE…



Buttermilk Waffles with Buttermilk Fried Chicken Tende… image

Provided by Bobby Flay

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 18

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon fine salt
3 large eggs
1 1/2 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron
12 chicken tenders
2 cups buttermilk
Few dashes hot sauce, plus for serving
2 cups all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chile de arbol powder or cayenne
Kosher salt and freshly ground black pepper
Canola oil, for frying
Honey, for drizzling

Steps:

  • For the waffles: Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
  • In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour.
  • Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer's instructions and brush with melted butter.
  • For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen--not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you fry the chicken.
  • For the fried chicken: While the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour.
  • In a medium bowl, combine the flour with the garlic powder, onion powder, chile de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.  
  • Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper.
  • Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt.
  • To serve, put two waffles on each of four plates. Top them with three tenders and drizzle all with hot sauce, if desired, and honey.

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