More waffling time


Recipes: There's no need to think twice about serving waffles for either breakfast or dessert.

March 26, 2000|By Annette Gooch | Annette Gooch,Universal Press Syndicate

Homemade waffles are wonderful for breakfast and even better as dessert, served a la mode with an assortment of fancy toppings. However you serve waffles, under-beat the batter to make them tender, and, to keep the waffles from sticking, give your waffle iron proper care.

Always follow the manufacturer's directions for using and caring for your waffle maker. If the grid plates don't have a nonstick finish, you will need to season them as you would a cast-iron skillet.

Once seasoned, the plates can be wiped with a basting brush or paper towel. If you use your waffle iron infrequently, film the grids with vegetable oil or spritz them with vegetable cooking spray before preheating.

These waffles are traditionally baked in a heart-shaped iron and accompanied with cherry or lingonberry preserves. For dessert, pile on scoops of ice cream and garnish with any of the toppings that follow this recipe.

Scandinavian waffles

Makes 5 waffles.

3/4 cup flour

2 teaspoons baking powder

2 eggs, separated

1 1/4 cups sour cream

1 tablespoon oil

confectioners' sugar

Stir together flour and baking powder. In large bowl, beat egg yolks with sour cream. Blend in oil. Add flour mixture, mixing just until combined.

Beat egg whites until stiff but not dry. Fold into batter.

Spoon generous tablespoon of batter into each section of preheated heart-shaped iron. Bake until golden-brown (about 2 minutes on first side, 3 minutes on second). Serve hot with sprinkling of confectioners' sugar.

Chocolate-raspberry sauce

Makes about 1 1/4 cups.

1 package (10 ounces) raspberries frozen in syrup, thawed

1/4 cup sugar

5 ounces semisweet chocolate, chopped into 1/2-inch pieces

2 tablespoons unsalted butter, softened

In heavy-bottomed saucepan, mash berries in their syrup; add sugar and bring to a boil. Add chocolate and butter to mixture; reduce heat to low and cook, stirring constantly, until fully melted and smooth. Serve hot, or cool to room temperature and refrigerate in tightly lidded jar for up to 2 weeks.

Blueberry sauce

Makes about 1 1/2 cups.

2 cups fresh or frozen blueberries

1 tablespoon ground cinnamon

1/2 cup sugar

8 tablespoons unsalted butter

2 tablespoons lemon juice

In heavy-bottomed saucepan, combine all ingredients. Cook over medium heat until berries burst and sauce thickens (about 5 minutes). Serve warm. Sauce can be refrigerated for up to 1 week.

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