Golden Waffles With Tropical Fruits Recipes

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GOLDEN WAFFLES WITH TROPICAL FRUITS



Golden Waffles with Tropical Fruits image

A crisp, golden waffle is the ideal backdrop for sunny sliced tropical fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Yield Makes 4 waffles

Number Of Ingredients 15

1 stick unsalted butter, room temperature
1 cup coarsely chopped pitted dates
1 1/2 cups all-purpose flour
1 cup coarse-ground semolina flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
1 3/4 cup whole milk, room temperature
1/3 cup sour cream, room temperature
1 stick unsalted butter, melted
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Sliced kiwifruits and citrus fruits, chopped pistachios, and pure maple syrup, for serving

Steps:

  • Date butter: Pulse butter and dates in a food processor, scraping down sides a few times, until smooth and combined. Date butter can be made up to a week ahead and stored in refrigerator; bring to room temperature before using.
  • Waffles: Whisk together flours, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together milk, sour cream, butter, eggs, and vanilla. Whisk milk mixture into flour mixture just to combine (do not overmix).
  • Preheat a waffle iron. Coat with a thin layer of cooking spray. Pour 1 1/4 cups batter per waffle into center of iron, allowing it to spread almost to edges. Close lid and cook until golden brown and crisp, 6 to 7 minutes. Remove from iron and quickly toss between your hands several times to release steam and help retain crispness, then transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve. Repeat coating iron with more cooking spray between batches.
  • Serve, with date butter, fruit, pistachios, and syrup.

ONE-BOWL BUTTERMILK WAFFLES



One-Bowl Buttermilk Waffles image

Whether they are served hot off the presses, or made ahead and reheated from frozen, these one-bowl buttermilk waffles will be fluffy, delicious, and a guaranteed hit at your next brunch. If time is on your side, create a toppings bar with offerings like these caramelized bananas.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 13

3 large eggs
3 cups low-fat buttermilk
3/4 cup vegetable oil
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3 tablespoons granulated sugar
3 cups unbleached all-purpose flour
Vegetable-oil spray (optional)
Brown-Sugar Bananas, for serving
Tropical-Fruit Salad, for serving
Toasted Walnuts in Spiced Syrup, for serving
Additional toppings, like fresh berries, lightly sweetened whipped cream, and confectioners' sugar

Steps:

  • Preheat oven to 275°F; set a wire rack inside a rimmed baking sheet and place on center rack.
  • Whisk eggs in a large bowl. Whisk in buttermilk, oil, baking powder, baking soda, salt, and sugar to combine. Add flour and stir just until small lumps remain (do not overmix).
  • Preheat and prep a waffle iron per manufacturer's instructions. Pour in a scant 1/2 cup batter per waffle (amount will vary depending on iron), leaving a slight border around edges to prevent spillover.
  • Cook until waffles are golden and crisp, 4 to 5 minutes. Remove from iron; toss back and forth between your hands to release steam and keep crisp, then transfer to rack in oven to keep warm (or see our make-ahead tip, right). Repeat with remaining batter. Serve waffles warm, with toppings.

HAWAIIAN WAFFLES



Hawaiian Waffles image

I created this waffle recipe to recapture the memorable tropical tastes we enjoyed while visiting Hawaii. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 30m

Yield 16 (4-inch) waffles.

Number Of Ingredients 17

1 can (20 ounces) crushed pineapple, undrained
1/2 cup sugar
1/2 cup sweetened shredded coconut
1/2 cup light corn syrup
1/4 cup pineapple juice
WAFFLES:
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated, room temperature
1 cup whole milk
1/4 cup butter, melted
1 can (8 ounces) crushed pineapple, well drained
1/4 cup sweetened shredded coconut
1/4 cup chopped macadamia nuts
Additional chopped macadamia nuts, toasted, optional

Steps:

  • In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, until sauce begins to thicken, 12-15 minutes; set aside. , In a large bowl, combine the flour, baking powder, sugar and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until combined. Stir in pineapple, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick). , Preheat waffle maker. Fill and bake according to manufacturer's directions. Serve with pineapple sauce and additional nuts if desired.

Nutrition Facts : Calories 446 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 495mg sodium, Carbohydrate 76g carbohydrate (43g sugars, Fiber 2g fiber), Protein 7g protein.

DONN'S WAFFLES



Donn's Waffles image

Martha cited this recipe from Donn Chappellet as one of her favorite breakfasts. The egg whites cause the waffles to puff up and then fall quickly, so serve each piece as it finishes cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

2 large eggs, separated, plus 3 large egg whites, at room temperature
1 cup all-purpose flour
3/4 cup sour cream
2 tablespoons coarse cornmeal
1 teaspoon baking soda
1 1/2 cups buttermilk
5 tablespoons salted butter, melted
Vegetable oil cooking spray, for waffle iron

Steps:

  • Preheat a waffle iron on the highest setting. Mix together yolks, flour, sour cream, cornmeal, and baking soda. Stir in buttermilk, 1/2 cup at a time. Stir butter into batter (do not overmix).
  • Beat whites with a mixer on high speed until stiff peaks form. Stir half into batter. Gently fold in remaining whites with a rubber spatula.
  • Coat waffle iron with cooking spray. Pour a heaping cup batter into center of waffle iron (batter should spread to edges without overflowing). Close lid, and cook until waffle is golden and crisp, about 6 minutes.
  • Remove waffle from iron. Quickly toss between your hands to release steam and help retain crispness, and serve. Repeat with remaining batter.

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