Classic Gingerbread Waffles Christmas Breakfast Recipe (2024)

FAQs

How to make a waffle bar for brunch? ›

Setting Up The Waffle Bar

Cut up the waffles into quarters to avoid wastage, especially if there are other items in your breakfast/brunch buffet. It also allows guests to experiment with different toppings with each piece of waffle. You can use a cake stand to keep syrups or other toppings.

The solution: Many waffle batters are too thin, which results in a disappointing, gummy-textured waffle with a dry, unappealing interior. We found a thick batter lets the outside of the waffle become crisp while the inside remains custardy. We also determined that buttermilk is absolutely crucial.

In many places, waffles are served and eaten with a knife and fork. Pierce the corner of the waffle with your fork, and use the knife to cut off a small, bite-sized piece. Use the fork to pick up the piece and bring it to your mouth. Wait until you chew and swallow before cutting another small piece.

4. Chicken and Waffles Sandwich: Crispy fried chicken breast or tenders sandwiched between two waffles and then drizzled with honey or syrup turns breakfast into dinner. 5. Pizza Waffles: Layer your favorite pizza toppings on top of a waffle, and then pop it under a broiler for a second to melt everything together.

Other Ways to Keep Waffles from Getting Soggy

Here are some other ways to keep the sogginess at bay: Place your waffles on a cooling rack in a low-heat oven (don't stack the waffles on top of each other). Throw your waffles in a toaster to refresh their crispiness. Make sure your waffle iron is very hot.

To keep a cooked batch of waffles warm, place them in a low oven directly on the oven rack, or on a wire rack where the air can circulate—never on a sheet pan, where they'll trap that steam and go soggy on the bottom. Conventional wisdom says to set your oven to 200°F, but Marzalek-Kelly turns hers as high as 300°F.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).

What do you put on top of waffles? ›

Sliced strawberries, blueberries, bananas, or peaches are popular choices that add a burst of sweetness and color to your waffles. Whipped cream: A dollop of whipped cream is a classic waffle topping that adds a light and fluffy texture to your breakfast.

Eat them warm, but they are equally very good cold. Reheating cold waffles in a hot waffle iron revives them beautifully and gives them a little crisp exterior. Keep leftover waffles in an airtight container for up to 1 week (2 weeks is fine too) as they only get better; they also freeze very well.

Serve it up with a few scoops of your favorite ice cream, hot fudge sauce, sprinkles, and a few cherries for an amazing, waffle-based take on a sundae, or go the fruit route. Slice of up some bananas, and top the whole thing with a banana whipped cream. (Bananas are so versatile, it's super easy to make.

Set up your waffle bar with a few mini and full size waffle makers and offer guests a number of ways to customize. Opt for a variety of syrups, jams, compotes, toppings and sides—from whipped cream and fresh fruit to bacon and eggs—so your guests can personalize their plates to their heart's content.