Sometimes breakfast can become repetitive…dare I say boring? Not anymore. The sheer versatility of the delicately sweet and aromatic waffle will give you so many options throughout the year for including seasonal fruits, yoghurt and even savory food matches. I would say waffles are my favorite “go to” breakfast. Both to make myself at home and to buy when I’m out . 90% of the time after church on a Sunday, I’ll go out for breakfast and buy myself a delightful waffle.
To be honest I rarely made waffles until I stumbled across a recipe that gave me true inspiration! That’s what I’m hoping to pass onto all of you. Please join me in my waffle revolution and add some excitement into your breakfast! The recipe that I’ve found so valuable is from ‘FineCooking.com’ and it’s about ‘How to Make Light and Crisp Waffles’. http://www.finecooking.com/articles/how-to/light-crisp-waffles.aspx
The article recommended corn starch, so I figured I would try corn starch in my own recipe. OMG! I couldn’t get enough of those waffles. Neither could anyone who tasted what I’d made. I went for a daring sweet and savory mix; using chicken. The tender mouth-watering chicken and sweet yet understated delicacy of the freshly made waffles combined together, was simply out of this world.
I made a brown sugar and buttermilk marinade to allow the delightfully savory chicken to compliment the sweetness of the waffles. The textures and flavor combinations created something very special indeed. An awesome taste experience! The maple with a little dusting of cinnamon really brought out the flavor of the chicken and made the taste incredible!
Cinna Maple Glazed Chicken and Waffles
Makes 4 Waffles
Ingredients
1/2 cup flour
1/4 cup cake flour
1/4 cup corn starch
1/2 tsp salt
1 tsp baking powder
1/2 cup buttermilk
1/2 cup milk
6 tbsp melted butter
1/4 cup sugar
2 eggs separated
1 tsp vanilla
Directions
- Preheat the waffle iron according to the manufacturer’s instructions.
- Sift flours, baking powder, corn starch, and salt in a medium bowl and set aside.
- In a second bowl, whisk egg yolks and sugar until the sugar is dissolved and the eggs have lightened to a pale yellow.
- Add vanilla extract, melted butter, milk and butter milk to the egg mixture.
- Combine the milk mixture to the flour mixture and whisk until everything is blended but don’t over mix.
- Use an electric mixer to whisk egg whites in a third bowl until the egg whites form stiff peaks.
- Fold the egg whites into the waffle batter using a rubber spatula. Do not over mix.
- Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron. Close and cook the waffle per manufacturer’s instructions until golden brown. (I like to use a 2oz scoop to makes my waffles, I use a scoop and a half per waffle)
https://www.webstaurantstore.com/vollrath-47143-jacobs-pride-2-oz-dark-blue-16-disher/92247143.html
Cinna Maple Glazed Chicken
Ingredients
1 1/2 lb chicken tenders cut in half
1 cup buttermilk
1/4 cup brown sugar
1/2 tsp salt
1 cup flour
1 tsp granulated onion
1 tsp cinnamon
Cinnamon Sprinkle
1 tsp fine sea salt
1 tsp cinnamon
1 tsp nutmeg
Maple Sauce
1 cup maple syrup
1/2 tsp salt
2 tbsp butter
Directions
- Mix buttermilk, brown sugar and salt together and let the chicken soak in that mixture for 2 hours up to over night.
- Mix flour, granulated onion and cinnamon.
- Mix seasonings together for the cinnamon sprinkle.
- Using a deep frying thermometer heat oil to 375 degrees
- Pull the chicken tenders out of the buttermilk and coat well one at a time in the seasoned flour.
- Shake off excess flour and place the chicken into the hot oil.
- Cook until golden brown, or until an instant read thermometer reaches 160 degrees. When pierced with a fork the chicken juices should run clear.
- As the chicken comes out of the hot oil, sprinkle it with some of the cinnamon sprinkle.
- Serve with the Maple Sauce.
