Q: Chef, I love waffles, but I always use a pre-made mix that leaves my waffles soft and not crispy. Do you have a recipe that will help me get that restaurant-quality waffle at home?
A: Do I have the perfect recipe for you! It’s a little over-the-top, but I guarantee that you will be the talk of all brunches to come. Recipes for this Belgian creation have been handed down from family to family. While every recipe is different, what we now know as the waffle has been bringing families together for more than 6,000 years.
At Lewy Nine’s in River City, we have taken the waffle to another level with applewood-smoked bacon baked into the waffle, as well as a topping of fresh bananas and Nutella for a completely decadent feast for any brunch.
Ingredients for Batter (serves 10):
1 c warm water
1 1/4 oz. cake (fresh) yeast
3 c warm milk
1 1/4 c butter, melted
2 t salt
2 1/2 t sugar
5 c flour
1 t baking soda
1/2 bottle brown ale beer
Make waffle batter the night before and let rest. This will allow the flavors to develop. The beer will help with the rise of the waffle to give it a light and airy texture.
Ingredients for Plating:
Waffles (2 per serving)
Applewood bacon, cooked (2 slices per waffle)
Banana, sliced (1/2 banana per serving)
Nutella (1/4 cup per serving)
Using a waffle iron, pour the batter into the mold. Before closing, place two slices of cooked bacon into the batter in the iron. Close, set timer and let cook.
Warm the Nutella and slice the bananas.
Remove waffles from iron and plate with sliced bananas. Pour warm Nutella over dish.
Note: I choose to double-stack the waffles, serving two on a plate per guest. Dive in and enjoy the decadence!
Chef John Johnson is executive chef at River City Casino. For questions or recipe requests, email him at John.Johnson@rivercity.com.