What's the best waffle recipe you know?

i'm hungary, got a waffle iron fired up, just need a good receipe to leave me satisfied!!What's the best waffle recipe you know?
Chocolate Waffles





1 2/3 c. flour


2/3 c. sugar


2/3 c. cocoa


1 tsp. baking soda


150 g. butter, melted


2 1/4 c. milk


2 eggs





In a large bowl, mix together flour, sugar, cocoa, and soda. Add butter, milk, and eggs. Mix until everything is combined. Let batter stand for several minutes. Pour batter into very hot waffle iron and bake until waffles are golden and crisp. Serve hot, preferably with whipped cream. These taste a lot like a brownie!!





(This makes 12 waffles on my waffle iron, but mine makes really big waffles...)What's the best waffle recipe you know?
Light, Crisp Waffles





THE best waffles. Crispy outside, tender inside, and delicious.





INGREDIENTS:


3/4 cup all-purpose flour


1/4 cup cornstarch


1/2 teaspoon salt


1/2 teaspoon baking powder


1/4 teaspoon baking soda


3/4 cup buttermilk


1/4 cup milk


6 tablespoons vegetable oil


1 egg yolk


1 egg white


1 tablespoon white sugar


1/2 teaspoon vanilla extract





DIRECTIONS:


Preheat the oven to 200 degrees F (95 degrees C). Preheat your waffle iron.


In a medium bowl, stir together the flour, cornstarch, salt, baking powder and baking soda. Combine the milk, buttermilk and oil in a measuring cup. Whisk in the egg yolk with a fork, and set aside. In a small bowl, beat egg white with an electric mixer until almost soft peaks. Gradually sprinkle in the sugar, while continuing to whip until thick and glossy. Stir in vanilla.


Pour the milk mixture into the dry ingredients, and whisk just until blended. Fold in the egg white using a spatula.


Pour batter onto the hot waffle iron in the recommended amount for your iron. My waffle iron takes a generous 1/2 cup. Close the iron, and cook until golden brown. A good indication that it is getting close is that the steam will stop coming out of the iron. Keep finished waffles in the warm oven directly on the rack. Do not stack, or they will become soggy.





Light n' Fluffy Buttermilk and Chocolate Chip Waffles





These waffles are so light and fluffy you'll just want to eat them right out of the waffle iron. Great with ice cream for a fancy dessert or treat your kids to a family style breakfast with syrup and orange juice.





INGREDIENTS:


1 1/2 cups all-purpose flour


5 tablespoons powdered buttermilk


1 1/4 teaspoons baking powder


1/2 teaspoon baking soda


1 cup milk


1/4 cup heavy cream


2 egg yolks


1/4 cup butter, melted


2 egg whites


1 cup miniature semisweet chocolate chips





DIRECTIONS:


In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.


Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.





Hawaiian Waffles with Pineapple and Coconut





Let your taste buds cave into an exotic Hawaiian brunch. It's a fruity summer experience like you won't believe! Serve with sliced banana and pure maple syrup.





INGREDIENTS:


1 1/4 cups sifted all-purpose flour


1/2 tablespoon white sugar


1 teaspoon baking powder


1/4 teaspoon baking soda


1/4 teaspoon salt


1 egg yolk


1 cup sour cream


1/4 cup coconut milk


3/4 cup chopped fresh pineapple


5 tablespoons unsalted butter, melted


2 large egg whites, beaten





DIRECTIONS:


Preheat a lightly greased waffle iron.


In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.


In a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. Thoroughly mix in the flour mixture. Gently fold in egg whites.


Pour the mixture into the prepared waffle iron, and cook until golden brown.
Sour Cream Waffles





INGREDIENTS:


1 cup water


1/2 cup sour cream


1/2 cup plain yogurt


1/4 teaspoon white vinegar


2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


2 eggs, beaten





DIRECTIONS:


In a bowl, mix together water, sour cream, yogurt, and vinegar.





Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.





Add sour cream mixture and eggs to flour mixture; blend until smooth.





Cook on a lightly greased waffle iron until golden brown; lift off with a fork.








Whole Grain Waffles





INGREDIENTS:


2 eggs, beaten


1 3/4 cups skim milk


1/4 cup canola oil


1/4 cup unsweetened applesauce


1 teaspoon vanilla extract


1 cup whole wheat pastry flour


1/2 cup flax seed meal


1/4 cup wheat germ


1/4 cup all-purpose flour


4 teaspoons baking powder


1 tablespoon sugar


1/4 teaspoon salt





DIRECTIONS:


In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.





Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.








Crispy Walnut Maple Waffles





INGREDIENTS:


2 1/2 cups dry pancake mix


1/2 cup whole wheat flour


1/2 cup water


1/3 cup vegetable oil


1/4 cup maple syrup


2 tablespoons milk


1 teaspoon vanilla extract


1/2 teaspoon ground cinnamon


1/2 cup chopped walnuts





DIRECTIONS:


Preheat oven to 250 degrees F (120 degrees C). Preheat waffle iron.





In a bowl, mix the pancake mix and whole wheat flour. Form a well in the center, and pour in water, oil, and syrup. Stir until evenly moist. Stir in the milk, vanilla, and cinnamon. Fold in walnuts.





Pour about 1/3 cup batter per waffle into the waffle iron, and cook 5 minutes, until done. Transfer waffles to a baking dish, and place in the preheated oven. Cook 5 minutes, or until crisp.








Light, Crisp Waffles





INGREDIENTS:


3/4 cup all-purpose flour


1/4 cup cornstarch


1/2 teaspoon salt


1/2 teaspoon baking powder


1/4 teaspoon baking soda


3/4 cup buttermilk


1/4 cup milk


6 tablespoons vegetable oil


1 egg yolk


1 egg white


1 tablespoon white sugar


1/2 teaspoon vanilla extract





DIRECTIONS:


Preheat the oven to 200 degrees F (95 degrees C). Preheat your waffle iron.





In a medium bowl, stir together the flour, cornstarch, salt, baking powder and baking soda. Combine the milk, buttermilk and oil in a measuring cup. Whisk in the egg yolk with a fork, and set aside. In a small bowl, beat egg white with an electric mixer until almost soft peaks. Gradually sprinkle in the sugar, while continuing to whip until thick and glossy. Stir in vanilla.





Pour the milk mixture into the dry ingredients, and whisk just until blended. Fold in the egg white using a spatula.





Pour batter onto the hot waffle iron in the recommended amount for your iron. My waffle iron takes a generous 1/2 cup. Close the iron, and cook until golden brown. A good indication that it is getting close is that the steam will stop coming out of the iron.





Keep finished waffles in the warm oven directly on the rack. Do not stack, or they will become soggy.








Light n' Fluffy Buttermilk and Chocolate Chip Waffles





INGREDIENTS:


1 1/2 cups all-purpose flour


5 tablespoons powdered buttermilk


1 1/4 teaspoons baking powder


1/2 teaspoon baking soda


1 cup milk


1/4 cup heavy cream


2 egg yolks


1/4 cup butter, melted


2 egg whites


1 cup miniature semisweet chocolate chips





DIRECTIONS:


In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.





Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.
Haggis Waffles





* 1 sheep's lung (illegal in the U.S.; may be omitted if not available)


* 1 sheep's stomach


* 1 sheep heart


* 1 sheep liver


* 1/2 lb fresh suet (kidney leaf fat is preferred)


* 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)


* 3 onions, finely chopped


* 1 teaspoon salt


* 1 teaspoon freshly ground pepper


* 1/2 teaspoon cayenne


* 1/2 teaspoon nutmeg


* 3/4 cup stock





Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.





Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.





Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with ';neeps, tatties and nips'; -- mashed turnips, mashed potatoes, nips of whiskey.





Add waffle and syrup.