Sweet and Savory Waffles

Sweet and Savory Waffles

Savory or sweet, waffles are fun for the whole family! This yin and yang take on the breakfast classic includes a sweet version with fresh dulce de leche caramel mixed directly into the waffle batter and a sticky sweet pecan-studded syrup topping. The savory reply features a crisp, light buttermilk-based waffle topped with slow-cooked barbacoa shredded beef. Perfect for breakfast, lunch or dinner, pre- or post-holiday meals, the only question will be when waffles can star in your family’s meal-time spread once again!

I have always been a fan of waffles! Maybe it’s because they’re so playful, or perhaps it’s they’re infinite customizability; I’m really not sure. One thing I am sure of, though, is that there is absolutely no comparison between freshly-griddled waffles and the frozen alternative, which is why I have always wanted to own my own waffle machine.

Enter the KitchenAid® waffle baker.

My KitchenAid® waffle baker doubles as a countertop appliance and the perfect party starter! It’s simple to use and produces waffles that are fluffy on the inside and crispy outside with every single batch. Whether it’s sweet or savory and finished with the toppings of everyone’s choice, my KitchenAid® waffle baker is my family’s new favorite appliance.

Sweet and Savory Waffles

I had never used a waffle baker before, which is why I made an exception to my general rule of avoiding instruction manuals; to my delight, the booklet that accompanied the KitchenAid® waffle baker is extremely helpful and easy to use. Specifically, it includes tips on baking times, batter amount and pouring, and even recipes for a wide variety of waffle creations.

Sweet and Savory Waffles

Another of the tips included in the instruction manual for the KitchenAid® waffle baker is that batters do not need to be completely smooth, which I took to heart. I whisked my ingredients together but allowed some lumps to remain.

Sweet and Savory Waffles

After filling both the top and bottom griddle cavities, I waited the few minutes it took to bake the waffles and then opened the top to reveal my first perfectly golden baked waffle.

Sweet and Savory Waffles

Again per the instruction manual, I made sure to remove my waffles with a wooden implement, since metal can scratch the nonstick griddle plates.

Sweet and Savory Waffles

Using the waffle baker for the first time was so simple and so quick, that I immediately couldn’t wait to experiment by customizing my batter. Noting only that the manual recommends avoiding lower fat batter recipes as they won’t bake or release as well, I went to town making savory waffles to top with shredded barbacoa beef and sweet waffles with dulce de leche caramel mixed right into the batter.

Sweet and Savory Waffles

Every single finished waffle was light and fluffy on the inside and perfectly crispy on the outside. Note that you’ll want to avoid stacking your waffles to keep them from becoming soggy, but you can also warm and crisp waffles in the oven for just a few minutes at 200° if you’re preparing large batches or waiting for your topping to cook.

Sweet and Savory Waffles

Can’t wait to get carried away with your waffles? I don’t blame you! Keep in mind that leftover waffles can be used as croutons, the ‘bread’ component in a savory dressing, or even as the base for a sweet bread pudding or a tall trifle. What can’t you make with waffles from your waffle baker? I have yet to figure that out. Enjoy!

Savory Barbacoa-Topped Waffles

Makes 4 large waffles

INGREDIENTS

For the barbacoa

4 cups beef stock

1/2 cup apple cider vinegar

1/4 cup freshly squeezed lime juice

1 teaspoon whole cloves

1 stick of canela (a cinnamon stick may be substituted)

1 tablespoon minced garlic

5 chipotle chiles in adobo sauce, split

4 bay leaves

1- 4 lb. beef chuck roast, halved

For the waffles

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon sugar

3 large eggs, lightly beaten

1/3 cup vegetable oil

1 2/3 cups buttermilk

DIRECTIONS

To prepare the barbacoa, whisk the stock, vinegar and lime juice together in the bowl of a KitchenAid slow cooker. Stir in the cloves, canela stick, garlic and chiles. Place the meat pieces into the whisked mixture, add the bay leaves, cover, and cook on high for approximately 6 hours or until the beef is tender, extremely fragrant, and easily shreddable with a fork. Remove cooked meat from heat and set aside until cool enough to handle, discarding the remaining contents of the slow cooker. Once cooled, shred with two forks, discarding any large pieces of fat. Set aside. Note that barbacoa can be gently warmed in a fry pan over a medium flame or served at room temperature. This recipe will likely yield more barbacoa than needed to top four waffles; leftovers can be covered and stored in the refrigerator for several days.

To prepare the waffles, whisk the flour, baking powder, salt and sugar together in a large bowl. Whisk in the eggs, oil and buttermilk, mixing until you have a uniform but slightly lumpy batter.

Preheat your KitchenAid® waffle baker.

Add approximately one cup of the batter to one side of your preheated baker, close, flip and add one more cup of batter to bottom cavity. Invert once more and start your baker’s timer (I recommend baking these waffles for between 3 and 4 minutes). Once the timer sounds, carefully remove the top and then bottom baked waffles using a wooden utensil and repeat with remaining batter.

Top warm waffles generously with barbacoa and serve immediately.

Sweet and Savory Waffles

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Dulce de Leche Waffles with Honey-Pecan Syrup

Makes 4 large waffles

INGREDIENTS

For the waffles

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar

1 teaspoon ground canela (ground cinnamon may be substituted)

1/2 teaspoon  ground ancho chile

1/2 teaspoon salt

3 large eggs, lightly beaten

1/3 cup vegetable oil

1 1/4 cups dulce de leche

1 cup buttermilk

Tip: A note regarding the dulce de leche and buttermilk:  dulce de leche can be quite thick, especially if you are using a store-bought variety. As a result, I recommend adding the buttermilk after the dulce de leche and doing so one quarter cup at a time; if your dulce de leche is on the thinner side, you will likely only need one half cup of the buttermilk to produce a pourable waffle batter. If your dulce de leche is thick, however, you will need the full cup of buttermilk to yield a finished batter that you can pour directly onto your waffle baker.

For the syrup

1 cup honey

1 cup heavy cream

2 cups whole pecans, toasted

Tip: I recommend toasting your whole pecans on a rimmed baking sheet at 350° for approximately 7 minutes, or until nuts are slightly darkened and fragrant.

DIRECTIONS

To prepare the waffles, whisk the flour, baking powder, sugar, canela, ancho chile and salt together in a large bowl. Stir in the eggs, oil and dulce de leche, then the buttermilk one quarter at a time until you have a pourable batter that is uniform but slightly lumpy.

Preheat your KitchenAid® waffle baker.

Add approximately one cup of the batter to one side of your preheated baker, close, flip and add one more cup of batter to bottom cavity. Invert once more and start your baker’s timer (I recommend baking these waffles for between 3 and 4 minutes). Once the timer sounds, carefully remove the top and then bottom baked waffles using a wooden utensil and repeat with remaining batter.

Meanwhile, to prepare the syrup, place the honey and heavy cream into a sauce pan and bring to a boil, stirring constantly. Reduce to a simmer, stir in the pecans, and remove from heat.

Top warm waffles generously with syrup and serve immediately.

Sweet and Savory Waffles

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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