Best Savory Sour Cream And Chive Waffles With Sausage And Lingonberry Syrup Recipes

SOUR CREAM WAFFLES

Steps:

• Preheat a waffle iron. Whisk the flour, baking powder, baking soda and salt in a large bowl until combined. Whisk the sour cream, egg yolks, milk and vanilla in a medium bowl until smooth, then whisk in the melted butter and shortening.
• Beat the egg whites in a separate large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Sprinkle in the brown sugar and continue beating until stiff glossy peaks form, about 4 more minutes.
• Make a well in the center of the flour mixture, then gradually whisk in the sour cream mixture until just combined. Fold in the beaten egg whites until incorporated.
• Brush the waffle iron with melted butter. Add 1/4 to 1/2 cup batter and cook according to the manufacturer's instructions. Repeat with the remaining batter, brushing the waffle iron with more butter between batches. Serve with syrup.

SAUSAGE AND PARMESAN WAFFLES

Steps:

• Preheat a waffle iron.
• Using a rubber spatula, mix together the waffle mix, egg yolks, water and olive oil in a medium bowl until just combined, with a few streaks and lumps remaining. Fold in the Parmesan.
• In a separate medium bowl, whisk the egg whites until they hold stiff peaks. Fold the whites into the batter.
• Spray the hot waffle iron with nonstick spray. Ladle 1/2 cup of the batter (or as much as your iron will allow) into each mold, and sprinkle with sausage and chives. Close the top and cook until the waffles are golden brown and cooked through, about 3 minutes. Repeat with the remaining batter, sausage and chives.
• Serve with maple syrup. Top as desired with sour cream, bacon or pesto.

SAVORY WAFFLES SIX WAYS

Steps:

• Start with recipe for Top Notch Waffles:
• Whisk 2 cups flour, 1/4 cup confectioners' sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. Whisk 1 1/2 cups milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.
• Sesame, Scallion and Sausage
• Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 teaspoons each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.
• Smoked Salmon and Chives
• Reduce the milk to 1 1/4 cups and add 1/2 cup sour cream. Add 4 ounces chopped smoked salmon, 1/4 cup minced chives and 2 tablespoons chopped tarragon to the batter. Top the waffles with more sour cream and chives.
• Bacon and Almond
• Add 8 chopped cooked bacon slices, 1/2 cup finely chopped marcona almonds and 2 teaspoons each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.
• Goat Cheese and Kale
• Add 4 ounces crumbled goat cheese, 1 cup finely chopped kale, 2 tablespoons chopped mixed herbs (parsley, basil and dill), 1 teaspoon grated lemon zest and 1/4 teaspoon cayenne pepper to the batter. Top the waffles with arugula salad.
• Chili Cornbread
• Replace 1 cup of the flour with cornmeal. Add 1 cup each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 cup chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.
• Salami-Provolone
• Add 1/2 cup each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 teaspoon pepper to the batter. Top the waffles with ricotta and olive oil.

SAVORY SOUR CREAM AND CHIVE WAFFLES WITH SAUSAGE AND LINGONBERRY SYRUP

Steps:

• I do not bake and I therefore borrow the baking powder and soda from my neighbors. I measure everything with my morning coffee cup and teaspoon that I stir my first cup with. If you bake and have legit measuring devices on hand, you might want to refrain from using them because these waffles rule but only if you make them my way.
• Heat the olive oil in a large skillet. Mix the ground meat with fennel, paprika, parsley and grill seasoning. Form 8 small 2 to 3-inch patties and add to the hot skillet, cook 3 to 4 minutes on each side. Keep warm.
• Preheat a waffle iron.
• Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick
• Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs and half the melted butter together then pour into the well. Beat the wet into the dry with a few shift turns but do not over mix the batter. Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion. Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top.