Quit waffling about what to make for brunch this weekend. Try these checkered crowd-pleasers, customized to your tastes. Here we share three distinctly different versions of the waffle: one sweet, one savory, and even a dessert option. The only thing left to decide is which to devour first.
Sweet:
Orange Thyme Waffles with Orange-Infused Ricotta Cream
Serves 6
In this recipe, orange zest and fresh thyme add subtle yet complex flavor to a traditional waffle batter. A dollop of citrusy ricotta cream and a generous drizzle of pure maple syrup give these crisp, golden waffles an extra touch of indulgence.
Ingredients:
For Waffles: • 3 cups all-purpose flour • 4 teaspoons baking powder • 1 teaspoon salt • 4 tablespoons white sugar • 4 large eggs • 2 teaspoons vanilla extract • ½ cup butter, melted • 1 ¹/3 cup orange juice • 2 tablespoons orange zest • 2 tablespoons thyme leaves For Orange-Infused Ricotta Cream: • ½ cup ricotta cheese • 2 tablespoons powdered sugar • 1 teaspoon orange zest • 1 teaspoon orange juice For Serving: • Powdered sugar • Orange zest • Thyme sprigs • Pure maple syrup
Directions:
1. Prepare waffle batter: In a large bowl, mix flour, baking powder, salt and sugar. Add eggs, vanilla extract, butter, orange juice, orange zest and thyme leaves. Stir until combined.
2. Cook batter on a preheated waffle iron according to manufacturer’s instructions.
3. Prepare ricotta cream: In a small bowl, whisk ricotta cheese, powdered sugar, orange zest and orange juice.
4. Dust waffles with powdered sugar, add a dollop of ricotta cream, garnish with orange zest and thyme, and drizzle with maple syrup. Serve immediately.
Savory:
Cheddar Jalapeño Cornbread Waffles with Fried Egg and Bacon
Serves 4
A filling brunch dish loaded with flavor, these waffles get a hint of heat from jalapeño peppers and crisp texture and crunch from cornmeal and cheddar cheese. For a sweet-meets-savory twist, add a squeeze of Sriracha to your maple syrup before topping off the dish.
Ingredients:
For Waffles: • 1 cup fine yellow cornmeal • ½ cup flour • 1 teaspoon baking powder • ½ cup corn kernels • 3 tablespoons jalapeno, seeded and diced • ¾ teaspoon salt • ¼ cup cheddar cheese, shredded • 1 tablespoon brown sugar • ¼ cup butter, melted • 1 cup milk • 1 tablespoon olive oil • 1 large egg For Serving: • Fried egg • Bacon • Pure maple syrup • Sriracha
Directions:
1. Prepare waffle batter: In a large bowl, mix cornmeal, flour, baking powder, corn kernels, jalapeno, salt, cheese and brown sugar. Set aside.
2. In a small bowl, add butter, milk, olive oil and egg. Stir until combined.
3. Add wet ingredients to dry ingredients and stir until incorporated.
4. Cook batter on a preheated waffle iron according to manufacturer’s instructions.
5. While waffles are cooking, prepare fried egg and bacon. If desired, combine Sriracha and maple syrup to taste, and set aside.
6. Top waffles with egg, bacon and Sriracha maple syrup before serving.
Dessert:
Carrot Cake Waffles with Cream Cheese Icing
Serves 4-6
Cinnamon, nutmeg and grated carrot provide the flavor for these carrot cake waffles. Combined with layers of sweet cream cheese icing and a coating of toasted coconut, it’s a near replica of the classic dessert.
Ingredients:
For Waffles: • ½ cup butter, melted • 1 cup brown sugar • 1 teaspoon vanilla • 2 tablespoons milk • 1 large egg, plus 1 egg yolk • 1 ¼ cup all purpose flour • ½ teaspoon baking powder • ¼ teaspoon baking soda • 1 teaspoon cinnamon • ½ teaspoon nutmeg • ¼ teaspoon salt • 1 cup carrots, finely shredded For Cream Cheese Icing: • ½ cup unsalted butter • 4 ounces cream cheese • 2 cups powdered sugar • 1 teaspoon vanilla extract • 1 tablespoon milk For Garnish: • Sweetened coconut flakes • Chopped pecans or walnuts
Directions:
1. Prepare waffle batter: In a large bowl, mix butter and sugar until smooth. Add vanilla and milk. Once cool, add egg and stir until combined.
2. In a small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, salt and carrots. Stir until carrots are evenly distributed.
3. Add wet ingredients to dry ingredients and stir until combined.
4. Cook batter on a preheated waffle iron according to manufacturer’s instructions.
5. Using two spatulas, very carefully remove the waffles from the iron and place on wire racks. (Note: They will be fragile when first removed but will firm up as they cool). Set aside.
6. Toast sweetened coconut flakes until golden brown. Set aside.
7. Prepare cream cheese icing: In the bowl of an electric mixer, beat together butter and cream cheese. With the mixer on a low speed, gradually add powdered sugar until mixture is smooth and creamy. Beat in vanilla extract and milk.
8. Layer waffles and icing, finishing with a layer of icing. Coat with toasted coconut and chopped nuts. (Note: These can be made ahead, up to 3 days in advance.)
By Hannah Wigton / Photography by Donovan Roberts Witmer
