1⁄2 cup butter, melted and cooled (If you use salted butter, do NOT add the salt listed below or it will result in too salty a waffle!)
3 eggs, large
1 1⁄2 cups buttermilk
1 teaspoon vanilla extract
1 3⁄4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar (add more if you enjoy a sweeter waffle, up to 1 tablespoon)
1⁄2 teaspoon salt (do NOT add the salt if you are using salted butter! It will make the waffle TOO salty!)
NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
When you begin to make the batter, turn on the waffle iron to get it nice and hot.
Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
Pour the buttermilk mixture into the dry ingredient’s depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.
8 pieces organic bacon, broken into 1-2 inch pieces
salt and pepper to taste
8 large organic eggs, whisked and combined
1/2 cup organic parmesan romano
1 cup organic mozzarella (or any cheese you prefer
Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
In a bowl combine whisk together salt, pepper, parmesan romano and eggs. Pour mixture into pan and evenly distribute it throughout. Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top. Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge. Transfer pan to oven and bake at 375 degrees F for about 8- 10 minutes or until set. Remove from oven and slide out of pan to cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using a round 2.5 inch ring and stamp out rounds
Heat waffle iron and cover with canola oil. Place a round in the center and heat until warmed through.
**NOTES** (1) Make sure you use a high quality non-stick pan that is also oven proof. If your non-stick pan is not so “non-stick” lightly cover pan with a non-stick spray like PAM, making sure to cover the side walls. (2) Of course you don’t have to waffle this. It’s delicious and great as a stand-alone frittata.
Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Divide the waffles among plates. Dust with confectioners’sugar and top with berries and/or chocolate syrup.