Breakfast

1. 

   Toppings:
   
   Sticky Caramel Syrup 
   

   
   

   1 cup brown sugar 

   1 cup heavy cream 

   1 cup corn syrup 

   
   

   In a saucepan over medium low heat, add all of the ingredients. Whisk until sugar begins to dissolve and mixture creates a syrup. Keep the mixture on low heat until ready to serve. Store in the fridge in an airtight container.
   
   

   
   

   Maple Syrup

   Moms 
   2 Cups White Sugar
   1 1/2 C Water
   1/3 C light corn syrup
   1 tsp maple extract
   2 tsp vanilla extract
   Heat sugar, water and corn syrup until sugar dissolves.  Add vanilla and maple extract.
   

   
   

   Stabilized Whipping Cream 
   
   
   1 teaspoon unflavored gelatin (like Knox)
   4 teaspoons cold water
   1 cup heavy cream
   1/2 cup powdered sugar 
   1 teaspoon vanilla extract

   Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. 

   
   

   While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment. 

   
   

   Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.

   Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.

   
   Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.
   
   
   PanCakes:
   
   
   Oatmeal Pancakes
   (Avrams school recipe)
   1/2 C quick oats

   3/4 c Buttermilk

   1/2 c all-purpose flour or whole wheat flour

   1 tbl sugar

   1/2 tsp baking soda

   1/4 tsp salt

   1 tsp baking powder

   1 egg

   2 tbl vegetable oil

   
   

   Mix oats and buttermilk.  Let sit for 5 minutes

   Combine flour, sugar, baking soda, salt, baking powder in bowl

   Add oat/buttermilk mixture, egg, and oil to dry ingredients

   Mix until ingredients are incorporated

   Heat lightly oiled to medium heat

   Pour or scoop the batter onto the griddle, using approximately 1/4 c

   Flip pancake when bubbles cover most of the top or it appears slightly dry

   
   

   
   

   
   

   Waffles:
   

   
   

   WAFFLE LOVE 

   LIEGE WAFFLE RECIPE
   PRINT RECI

   INGREDIENTS:

   
   • 3/4 cup whole milk, scalded and cooled to warm milk * SEE NOTES
   • 2 tablespoons water, warmed
   • 1 1/2 teaspoons sugar
   • 2 teaspoons instant yeast
   • 2 large eggs, lightly whisked
   • 1 cup unsalted butter, softened
   • 3 tablespoons honey
   • 3 tablespoons white sugar
   • 3 teaspoons vanilla
   • 2 cups bread flour
   • 1 1/2-1 3/4 cups flour
   • 2 cups Belgian pearl sugar

   DIRECTIONS:

   1.Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine.
2. allow the yeast to proof, or get foamy and puffy.
3. in a large bowl, beat together the butter and sugar.
4. add the eggs, honey and vanilla.
5. stir together and add the yeast mixture.
6. place in a standing mixer with the dough hook and add 2 cups of flour.
7. mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter

See notes for allowing to rest in the fridge overnight.

1. then punch down and knead in the pearl sugar.
2. separate into 8 to 10 balls and place on a hot, greased waffle iron.
3. cook until golden brown and serve with biscoff, whipped cream and fresh berries.

You can let the dough rest for up to 24 hours covered with plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature to use.
need to skimp on the rise time? no biggie, though you will lose some of that awesome flavor.

To scald milk, just place milk in a pan over medium heat, do not bring to a boil, instead let it heat up until foam appears around the sides and a little “skin” appears on top of the milk.

NUTRITION INFORMATION

 

Yield: 7-8, Serving Size: 1

• Amount Per Serving:
 
• Calories: 698 Calories
 
• Total Fat: 25.8g
• Cholesterol: 109.8mg
 
• Carbohydrates: 108g
 
• Fiber: 1.8g
 
• Sugar: 63.5g
 
• Protein: 9.7g

Belgian Sugar Waffle 
Yields 6-10 waffles depending on size

3 1/2 cups flour
2 1/4 teaspoon yeast
3/4 cup lukewarm milk
1 cup butter, softened
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 8 ounce bag Belgian Pearl Sugar

Toppings:
Stabilized Whipping Cream
Sticky Caramel Syrup
Fresh Fruit
Nutella
Cookie Butter

Dissolve yeast in lukewarm milk. Let it sit for 5 minutes.

In a stand mixer, add in the flour, butter, eggs, vanilla, and salt. Begin to mix everything together on a low speed. When mixture starts to come together, slowly add the yeast and milk mixture.

Mix on a low speed until everything is incorporated and it forms a dough.

Place dough into a well grease bowl and cover with plastic wrap and allow the dough to rise for 30 minutes, or until it doubles in size.

Once dough has risen, fold in the Belgian Pearl Sugar.

Divide dough into 3-4 ounce patties and bake in a heated and greased waffle iron.

Use caution: the melted or partially melted sugar is very hot. Be careful when removing waffles from waffle iron.