Goodies from the griddle

Chai spiced waffles

Take the same-old pancakes, waffles, and the like to the next level with a few unexpected — and delicious — additions.

Chai Spiced Waffles
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Chai Spiced Waffles
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Ingredients
  • 2 cups all purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon cardamom
  • 1 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon white pepper
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 2 cups whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
Servings: servings
Instructions
  1. Preheat the waffle maker.
  2. In a large bowl, sift flour, baking powder, and spices.
  3. In a separate bowl, mix brown sugar, eggs, milk, oil, and vanilla. Incorporate dry ingredients into wet ingredients. 
  4. Spray waffle maker with nonstick cooking spray. Bake according to manufacturer’s directions, until golden brown.
  5. Top with your favorite waffle toppings, like banana slices and whipped cream. 
Recipe Notes

Per serving: 420 calories; 23 grams fat (6 grams saturated fat);
45 grams total carbs; 2 grams fiber; 9 grams protein.

Grand Marnier and Brie French Toast
Print Recipe
Servings Prep Time
12 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
15 minutes
Grand Marnier and Brie French Toast
Print Recipe
Servings Prep Time
12 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
15 minutes
Ingredients
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon (divided)
  • 1/4 teaspoon salt
  • 1 tablespoon water
  • 1 cup pecans
  • 8 tablespoons unsalted butter
  • 1/2 cup Grand Marnier (or other orange liqueur)
  • 2 teaspoons vanilla
  • 1/2 cup powdered sugar
  • 4 eggs
  • 1 cup skim milk
  • 12 bread slices (thick, such as Texas toast or brioche)
  • 7 ounces brie cheese (sliced)
Servings: servings
Instructions
  1. In a small saucepan, heat brown sugar, 1/2 teaspoon cinnamon, salt, and water until liquid and smooth. Toss in pecans to coat. Spread pecans out on a baking sheet to cool. Set aside. 
  2. In a small saucepan, gently heat butter until melted. Whisk in Grand Marnier, vanilla, and powdered sugar until smooth. 
  3. In a shallow container, whisk together eggs, milk, and 1/2 teaspoon cinnamon.
  4. Heat a lightly oiled skillet (or griddle) over medium-high heat. Quickly coat enough bread slices to fill skillet. Cook until golden brown on each side, 2 to 3 minutes.
  5. Top with slices of brie and candied pecans and drizzle with Grand Marnier sauce. Serve immediately.
Recipe Notes

Per serving: 558 calories; 43 grams fat (18 grams saturated fat);
30 grams total carbs; 2.5 grams fiber; 15.5 grams protein.

Light Lavender and Lemon Pancakes
Print Recipe
Servings Prep Time
12 medium pancakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 medium pancakes 20 minutes
Cook Time
20 minutes
Light Lavender and Lemon Pancakes
Print Recipe
Servings Prep Time
12 medium pancakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 medium pancakes 20 minutes
Cook Time
20 minutes
Ingredients
  • 3/4 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 to 2 tablespoons cornstarch
  • 1 to 2 tablespoons water
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 4 eggs (separated)
  • 1 cup ricotta cheese
  • 3/4 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon lavender buds (more for sprinkling)
  • 1 tablespoon grated lemon zest
  • 1 pint blueberries (optional)
Servings: medium pancakes
Instructions
  1. Heat lemon juice in a small saucepan over medium heat. Add sugar and stir until dissolved.
  2. In a small bowl, mix cornstarch with water until a paste is formed. Add a little cornstarch paste to the lemon mixture until it thickens into a syrup, 1 to 2 minutes. Remove from heat, set aside. 
  3. In a large bowl, sift flour, baking soda, salt, and sugar. In a separate bowl, whisk egg yolks, ricotta cheese, milk, oil, and vanilla. Add flour mixture to egg mixture and stir until well blended.
  4. Lightly muddle or chop lavender buds and add to the mixture along with lemon zest. Let batter sit 15 minutes.
  5. In another bowl, whisk egg whites until stiff peaks form (7 to 10 minutes). Fold into batter. 
  6. Heat a nonstick skillet or griddle over medium heat. Working in batches, form each pancake by spooning batter onto skillet. Cook until most of the air bubbles have popped, then flip and cook until pancakes are easy to remove with a spatula, about 5 minutes total.
  7. Drizzle with lemon sauce and sprinkle with lavender and blueberries. 
Recipe Notes

Per serving: 538 calories; 18 grams fat (7 grams saturated fat); 77 grams total carbs; 3.6 grams fiber; 18.5 grams protein.

Smoked Salmon and Hollandaise Crepes
Print Recipe
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
30 minutes
Smoked Salmon and Hollandaise Crepes
Print Recipe
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 to 6 servings 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 bunch asparagus spears
  • 1/2 teaspoon garlic salt
  • 4 egg yolks
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons unsalted butter
  • 1 dash cayenne pepper
  • 1 dash salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 4 ounces smoked salmon
  • fresh dill (for garnish)
Servings: servings
Instructions
  1. In a large skillet, heat olive oil. Add asparagus and garlic salt. Cook on medium high until tender and lightly charred. 
  2. In a heat-safe bowl, whisk 4 egg yolks and lemon juice until thickened and doubled in volume.
  3. In a small saucepan, melt butter, being careful not to overheat. Add a small spoonful of melted butter to the egg mixture and whisk until fully incorporated. Continue adding butter to egg mixture one spoonful at a time, whisking constantly so eggs won’t curdle.
  4. Once butter is incorporated, return the sauce to saucepan and cook on very low heat, stirring constantly for 30 seconds. If sauce isn’t thick enough, heat slightly longer. Remove from heat and whisk in dash of cayenne and salt.
  5. In a measuring cup with a spout, mix eggs, milk, oil, salt, and flour with a fork (or immersion blender) until smooth.
  6. Heat a 12-inch round crepe maker or nonstick skillet on medium. Pour 1/2 cup batter and spread out with a heatproof spatula until very thin or lift and rotate skillet until batter is spread to the edges. Cook 1 to 3 minutes. When the crepe easily releases with a spatula, flip and cook another minute. Transfer onto a plate. Repeat until batter is gone, carefully stacking crepes.
  7. Top each crepe with slice of salmon, asparagus spears, and a drizzle of hollandaise (if hollandaise is too thick, add a little bit of water and stir). Fold crepes into triangles or roll closed. Garnish with fresh dill. Serve hot or at room temperature. 
Recipe Notes

Per serving: 453 calories; 28 grams fat (12 grams saturated fat);
32 grams total carbs; 2 grams fiber; 18 grams protein.