Homemade waffles are a snap if you have a waffle maker and this simple recipe! It takes a little practice but soon you'll be making fancy waffle breakfasts in minutes!
Homemade Waffles
I remember sampling amazing waffles on a trends trip to Brooklyn years ago, enjoying the legendary waffles from the Waffles and Dinges food truck.
These days I make my own.
My children love eating breakfast at one of the local spots in Philadelphia. I'm not a fan... too picky I guess.
On our last visit, I ordered waffles! I could see one of the two cooks making waffles through the kitchen 'pass' so I assumed I would get fresh, hot waffles. Well, my daughter also ordered waffles, you can imagine what happens when there is only one waffle maker.
Preparing Breakfast Waffles
Prep Time: 20 min
Cooking Time: 15 min
Yield: 4 portions
Ingredients
1 ea Egg whisked
1/2 C AP flour
1/2 tsp Baking powder
1/2 tsp Granulated Sugar
1 tsp Butter, lightly salted, melted
1/2 C Milk
1/4 tsp Vanilla
(optional)
1 C Chocolate chips, blueberries, walnuts, bananas, etc...
How to Prepare Breakfast Waffles
Step 1
Crack the egg into a bowl, add the flour & whisk gently until there are no lumps. Add the remaining ingredients, lightly whisk to incorporate.
Step 2
Heat a waffle maker or waffle griddle pan, add a very small amount of butter or spray and ladle batter into the pan-the amount you ladle will dictate the size of the waffle-be careful not to overfill!
It's ok to use a little less batter-
When there are bubbles in the waffles, carefully flip using a plastic spatula. Repeat, keeping the waffles warm to enjoy.
If you are using a waffle maker, there is usually a light which goes on when the waffles are perfectly cooked.
Best serve fresh and hot with maple syrup, butter, fresh fruit etc...
Whether you're running a kitchen or building a food brand from scratch, managing food costs isn't optional—it’s foundational. Get it wrong, and profitability slips through your fingers. Get it right, and you unlock the freedom to invest in what really matters: better ingredients, better equipment, better people.
Running a successful, efficient kitchen comes down to organization and execution. A kitchen that struggles with workflow, menu execution, and communication will face higher labor costs, wasted ingredients, and frustrated staff. In this post, I’ll break down the key areas that make the biggest impact.
Discover how sustainable sourcing can reduce costs, attract eco-conscious diners, and future-proof your restaurant. Explore local sourcing, waste as a resource, and zero-waste strategies to make your restaurant more sustainable.
Looking to launch a winning food product? Learn expert strategies for food product development, from concept testing to scaling and sensory science, by CPG leader Chef Tom Griffiths.
Menu engineering is a strategic approach to balancing creativity, cost, and operational efficiency to craft a menu that works for your business and your guests. Learn how.
Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!
My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.
I see fisherman fillet their fish, discard the head & frame! They're amazing at catching fish but have little experience fabricating or cooking the beautiful, fresh fish they get. I'm very interested in sustainability & respectful when I take a fish. I cook from head to tail... that's where the tender, 'chef' cuts are... cheeks, head, on the bones etc... which is perfect for salads, pasta, rice and this frittata. The first time I ate this frittata, I actually thought it was crabmeat!
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!