Best Waffle Gravy Recipes
WAFFLE BISCUITS AND GRAVY
Change up your weekend breakfast routine with this twist on classic biscuits and gravy. The biscuits are made in a waffle maker and then topped with a creamy sausage gravy. The end result? A happy family and a great start to your morning.
Provided by Annalise Sandberg
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix Waffle Biscuit ingredients. Cook in waffle maker as directed by manufacturer.
- Meanwhile, in 10-inch skillet, cook sausage over medium heat. Add flour; toss to coat. Add milk gradually, stirring constantly. Increase heat to medium-high. Cook about 5 minutes, stirring frequently, until thickened. Serve immediately over waffles.
Nutrition Facts : Calories 860, Carbohydrate 52 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 2230 mg, Sugar 10 g, TransFat 0 g
CHICKEN AND WAFFLE MONTE CRISTOS WITH ROSEMARY-MAPLE GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees F.
- Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.
- Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.
- Preheat the waffle iron.
- Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.
- While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.
- When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.
- Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.
- To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.
WAFFLE GRAVY
There is no better way to enjoy waffles than to top them with this mildly sweet, made-from-scratch, custard pudding. It's a German Mennonite recipe, and this is the version that's used in my family. Looking around on the web, I found some other variations: 1. Use 1/2 c of waffle batter in place of the cornstarch, egg, and salt. 2. Substitute flour for the cornstarch, omit egg and salt, stir 2-8 T butter into the finished sauce.
Provided by Kate S.
Categories Breakfast
Time 5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a saucepan.
- Cook over low heat, stirring constantly until mixture just comes to a boil.
- Serve over waffles topped with stewed or sugared fruit (try blueberries, strawberries, peaches, or anything you like).
Nutrition Facts : Calories 644.3, Fat 22.6, SaturatedFat 12.7, Cholesterol 254.3, Sodium 602.9, Carbohydrate 87.9, Fiber 0.1, Sugar 50.4, Protein 22.3
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