Clara Bennett – Page 35 – tasteandtome.com

You’ll turn your kitchen into a cozy brunch destination with 15 Belgian waffle recipes that tease every craving—crisp edges, tender interior, and aromas of butter, vanilla, and spice. Picture syrup pooling in deep pockets, berries popping with brightness, or a savory cheddar-herb bite that surprises the palate. I’ll show foolproof techniques and inventive twists to elevate each waffle—keep scrolling to find the one that’ll make guests ask for the recipe. Classic Crispy Belgian Waffles Light, crisp, and golden — these classic Belgian waffles deliver the ultimate breakfast crunch with a fluffy inside. Ingredients: 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon fine salt 2 large eggs, separated 1 3/4 cups whole milk 1/2 cup (1 stick) unsalted butter, melted and cooled 1 teaspoon pure vanilla extract Optional toppings: maple syrup, fresh berries, whipped cream, powdered sugar How to Make: Preheat your waffle iron according to the manufacturer’s instructions. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk the egg yolks with the milk, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined; a few small lumps are okay. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, keeping the mixture light and airy. Lightly grease the waffle iron if needed. Scoop the recommended amount of batter onto the hot iron (usually about 1/2 to 3/4 cup). Close the iron and cook until the waffles are deep golden brown and crisp, about 3–5 minutes depending on your waffle maker. Transfer cooked waffles to a rack to keep them crisp while you cook the remaining batter. Serve immediately with your favorite toppings — think warm maple syrup, berries, and a dusting of powdered sugar. Enjoy that perfect crunch and fluffy interior with every bite! Buttermilk Belgian Waffles With Maple Butter Fluffy buttermilk Belgian waffles topped with a sweet maple butter — breakfast bliss in every square. Ingredients: 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk, shaken 2 large eggs, separated 1/2 cup (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract Maple Butter: 1/2 cup (1 stick) unsalted butter, softened 2 tablespoons pure maple syrup Pinch of salt Optional toppings: extra maple syrup, fresh berries, powdered sugar, whipped cream How to Make: Preheat your Belgian waffle iron according to the manufacturer’s directions. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix buttermilk, egg yolks, melted butter, and vanilla until combined. Pour the wet ingredients into the dry and stir gently just until combined — a few lumps are okay. In a clean bowl, beat the egg whites until soft peaks form, then fold them gently into the batter to keep it light. Make the maple butter by stirring the softened butter with maple syrup and a pinch of salt until smooth and spreadable. Lightly grease the waffle iron, then pour the recommended amount of batter onto the center and close the lid. Cook waffles until golden and crisp (usually 3–6 minutes depending on your iron); repeat with remaining batter. Serve waffles hot, spread a dollop of maple butter on each, and add extra syrup or toppings as desired. Enjoy those warm, buttery squares — perfect for lazy mornings or special breakfasts! Brussels-Style Light and Fluffy Waffles Light, airy Brussels waffles with a crisp exterior — perfect for a sweet morning treat. Ingredients: 2 cups (250 g) all-purpose flour 3 tablespoons granulated sugar 1 teaspoon salt 2 teaspoons baking powder 2 large eggs, separated 1 3/4 cups (420 ml) whole milk, room temperature 1/2 cup (115 g) unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract Optional toppings: powdered sugar, fresh berries, whipped cream, maple syrup How to Make: Preheat your waffle iron according to manufacturer instructions. In a large bowl, whisk together the flour, sugar, salt, and baking powder. In a separate bowl, whisk the egg yolks with the milk, melted butter, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix; a few small lumps are fine. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, keeping the mixture light and airy. Lightly grease the waffle iron if needed, then pour the recommended amount of batter onto the hot iron. Cook until the waffles are golden brown and crisp on the outside (follow your waffle iron’s timing), then carefully remove. Repeat with remaining batter, keeping finished waffles warm in a low oven if desired. Serve immediately with a dusting of powdered sugar and your favorite toppings. Enjoy that first crisp bite—Belgian Brussels waffles never disappoint! Chocolate Chip Belgian Waffles Chocolate Chip Belgian Waffles — crispy golden pillows studded with melty chocolate. Ingredients: 2 cups all-purpose flour 2 tbsp granulated sugar 1 tbsp baking powder 1/2 tsp salt 2 large eggs, separated 1 3/4 cups milk 1/3 cup (75 g) melted butter, cooled slightly 1 tsp vanilla extract 1 cup chocolate chips (semisweet or milk chocolate) Nonstick spray or extra melted butter for the waffle iron Optional toppings: whipped cream, maple syrup, fresh berries How to Make: Preheat your waffle iron according to the manufacturer’s directions. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the egg yolks with the milk, melted butter, and vanilla until combined. Stir the wet mixture into the dry ingredients just until combined; don’t overmix. In a clean bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the batter to keep it light and airy. Fold in the chocolate chips so they’re evenly distributed. Lightly grease the waffle iron with spray or butter. Pour the recommended amount of batter onto the iron (usually about 1/2–3/4 cup), spreading slightly. Cook until the waffles are deep golden and crisp — follow your waffle iron’s timing and indicator. Remove waffles carefully and keep warm in a low oven if making multiple batches. Serve hot with your favorite toppings like syrup, whipped cream, or berries. Enjoy those warm, chocolatey bites — breakfast just got a whole lot sweeter! Lemon Ricotta Belgian Waffles Bright, tender waffles with a sunny lemon zing and pillowy ricotta for extra richness. Ingredients: 1 1/2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon fine sea salt 1 cup whole milk 1 cup ricotta cheese (whole-milk preferred), room temperature 2 large eggs, separated 1/4 cup (60 ml) unsalted butter, melted and cooled Zest of 1 large lemon (about 1 tablespoon) 2 tablespoons fresh lemon juice 1 teaspoon pure vanilla extract Optional toppings: powdered sugar, fresh berries, extra lemon zest, maple syrup or honey How to Make: Preheat your waffle iron according to manufacturer instructions and lightly grease it. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, ricotta, egg yolks, melted butter, lemon zest, lemon juice, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir just until combined — don’t overmix; some small lumps are fine. In a clean bowl, beat the egg whites until soft peaks form, then gently fold them into the batter to keep the waffles light. Scoop the batter onto the hot waffle iron (amount will depend on your iron), close the lid, and cook until golden and crisp, about 3–5 minutes. Transfer cooked waffles to a wire rack (keeps them crisp) and repeat with remaining batter. Serve warm with a dusting of powdered sugar, a scattering of fresh berries, extra lemon zest, or a drizzle of syrup or honey. Enjoy these bright, fluffy lemon ricotta waffles — breakfast that tastes like sunshine! Belgian Waffles With Caramelized Bananas and Bourbon Sauce Caramelized bananas and a warm bourbon caramel make these Belgian waffles extra indulgent — breakfast that feels like dessert. Ingredients: 2 cups Belgian waffle batter (store-bought or your favorite homemade) 2 tablespoons unsalted butter (for the waffle iron, plus 1 tbsp for bananas) 2 ripe bananas, sliced on the diagonal 2 tablespoons brown sugar 1 tablespoon granulated sugar 1 tablespoon unsalted butter (for caramelizing bananas) 1/4 cup heavy cream 2 tablespoons unsalted butter (for bourbon sauce) 3 tablespoons light brown sugar (for bourbon sauce) 2 tablespoons dark corn syrup or maple syrup (optional, for gloss) 2 tablespoons bourbon (optional — omit or substitute vanilla extract for kids) Pinch of salt Powdered sugar, for dusting (optional) Whipped cream or vanilla ice cream, for serving (optional) How to Make: Preheat your Belgian waffle iron and brush the plates lightly with 2 tablespoons of melted butter. Cook the waffle batter according to your waffle iron’s instructions until golden and crisp; keep waffles warm in a low oven while you finish the toppings. In a skillet over medium heat, melt 1 tablespoon butter. Add the banana slices in a single layer and sprinkle with the brown and granulated sugars. Cook the bananas 1–2 minutes per side until the sugar dissolves and they’re lightly caramelized; remove from pan and set aside. In the same skillet, lower heat to medium-low and add 2 tablespoons butter, 3 tablespoons light brown sugar, and a pinch of salt. Stir until the sugar melts and the mixture is smooth. Carefully stir in the heavy cream and corn syrup/maple syrup (if using). Simmer gently 1–2 minutes until slightly thickened. Remove the pan from heat and stir in the bourbon (or 1 teaspoon vanilla extract if omitting alcohol). Taste and adjust salt or sweetness as desired. Place a warm waffle on a plate, top with a generous portion of caramelized bananas, and drizzle with warm bourbon caramel sauce. Finish with a dusting of powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream if you like. Serve immediately and enjoy the warm, gooey, boozy-sweet indulgence! These waffles are perfect for a special brunch or a cozy weekend treat — dig in and savor every caramel-y bite. Blueberry Compote Belgian Waffles Blueberry Compote Belgian Waffles — sweet, tangy, and perfectly fluffy for a brunch that feels fancy without the fuss. Ingredients: 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs, separated 1 3/4 cups milk 1/3 cup melted butter (plus extra for waffle iron) 1 teaspoon vanilla extract For the blueberry compote: 2 cups fresh or frozen blueberries 1/4 cup granulated sugar (adjust to taste) 1 tablespoon lemon juice 1 teaspoon lemon zest (optional) 1 tablespoon water (if using frozen berries and needed) Optional toppings: Whipped cream or Greek yogurt Maple syrup Extra fresh blueberries Powdered sugar How to Make: Preheat your waffle iron according to manufacturer directions and lightly brush with melted butter. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk egg yolks with milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are fine. In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter for extra fluff. For the compote: place blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 6–8 minutes; add a splash of water if too thick and stir in lemon zest at the end. Spoon batter onto the hot waffle iron and cook until golden and crisp; repeat with remaining batter. Serve waffles warm topped with a generous spoonful of blueberry compote and any optional toppings you like. Enjoy — these waffles are the kind of sweet start that makes mornings feel celebratory! Savory Cheddar and Herb Belgian Waffles Savory Cheddar and Herb Belgian Waffles — cheesy, herby, and perfect for breakfast or brunch. Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon sugar (optional) 2 large eggs 1 3/4 cups buttermilk (or milk with 1 3/2 tablespoons vinegar) 1/3 cup melted butter (plus extra for the waffle iron) 3/4 to 1 cup shredded sharp cheddar cheese 2 tablespoons chopped fresh chives (or green onions) 2 tablespoons chopped fresh parsley 1 teaspoon dried thyme (or 1 tablespoon fresh) Optional: pinch of crushed red pepper for a slight kick How to Make: Preheat your Belgian waffle iron according to the manufacturer’s directions and lightly brush with melted butter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and sugar if using. In a separate bowl, beat the eggs then whisk in the buttermilk and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine. Fold in the shredded cheddar, chopped chives, parsley, and thyme (and crushed red pepper if using). Spoon the batter onto the hot waffle iron (amount will depend on your iron) and cook until the waffle is golden and crisp. Carefully remove the waffle and keep warm while you cook the remaining batter. Serve warm with extra butter, more chopped herbs, or a drizzle of honey for sweet-savory contrast. Enjoy these cheesy, herby waffles hot off the iron — they’re perfect for brunch, a savory snack, or as a fun dinner twist! Whole Grain Belgian Waffles With Honey Yogurt Light, nutty whole-grain Belgian waffles topped with honey-sweetened yogurt — breakfast that feels like a hug. Ingredients: 1 1/2 cups whole wheat pastry flour (or whole wheat flour) 1/2 cup all-purpose flour 2 tablespoons brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon (optional) 1 3/4 cups milk (dairy or unsweetened plant milk) 2 large eggs, separated 1/3 cup plain Greek yogurt (for batter) 1/4 cup vegetable oil or melted butter 1 teaspoon vanilla extract 1 cup plain yogurt (for topping) 2–3 tablespoons honey (for topping, or to taste) Fresh fruit or nuts for serving (optional) Cooking spray or extra oil/butter for the waffle iron How to Make: Preheat your waffle iron according to manufacturer instructions. In a large bowl, whisk together both flours, brown sugar, baking powder, salt, and cinnamon. In a medium bowl, whisk the milk, egg yolks, 1/3 cup Greek yogurt, oil (or melted butter), and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined; don’t overmix. In a clean bowl, beat the egg whites until soft peaks form, then gently fold them into the batter for lightness. Lightly grease the hot waffle iron. Spoon or pour the batter onto the iron (amount depends on your waffle maker). Cook until waffles are golden brown and crisp — usually 3–6 minutes — and carefully remove. In a small bowl, stir the 1 cup plain yogurt with 2–3 tablespoons honey to taste. Serve waffles warm topped with a dollop of honey yogurt and your favorite fruit or nuts. Enjoy these wholesome, crunchy waffles with a sweet, creamy finish — perfect for a cozy morning! Pumpkin Spice Belgian Waffles Pumpkin Spice Belgian Waffles — fluffy, warmly spiced waffles that taste like autumn in every bite. Ingredients: 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8–1/4 teaspoon ground cloves (optional, to taste) 1 1/2 cups milk (dairy or unsweetened plant milk) 1 cup canned pumpkin puree (not pumpkin pie filling) 2 large eggs, separated 1/3 cup melted butter (or neutral oil) 1 teaspoon vanilla extract Optional toppings: maple syrup, whipped cream, chopped pecans, extra cinnamon How to Make: Preheat your waffle iron according to manufacturer instructions. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, whisk milk, pumpkin puree, egg yolks, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir until just combined; don’t overmix. In a clean bowl, beat the egg whites until soft peaks form, then gently fold them into the batter to keep waffles light. Lightly grease the waffle iron, scoop batter onto the hot iron (amount per your iron size), and cook until deep golden and crisp. Transfer waffles to a wire rack to stay crisp while you cook the rest. Serve hot with maple syrup, a dollop of whipped cream, and a sprinkle of chopped pecans or extra cinnamon. Enjoy a stack of cozy pumpkin-spice waffles — perfect for brisk mornings or a sweet weekend treat! Almond Joy Belgian Waffles With Coconut Whipped Cream Almond Joy Belgian Waffles With Coconut Whipped Cream — the breakfast that tastes like dessert and brings vacation vibes to your waffle iron. Ingredients: 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs, separated 1 3/4 cups milk (dairy or unsweetened almond milk) 1/2 cup melted coconut oil or melted butter, cooled slightly 1 teaspoon vanilla extract 1/2 cup shredded sweetened coconut, plus extra for topping 1/2 cup chopped toasted almonds 1/3 cup mini chocolate chips, plus extra for topping Coconut Whipped Cream: 1 can (13.5 oz) full-fat coconut milk, chilled overnight 1–2 tablespoons powdered sugar (adjust to taste) 1/2 teaspoon vanilla extract How to Make: Preheat your waffle iron according to manufacturer instructions. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat the egg whites until soft peaks form; set aside. In another bowl, whisk egg yolks, milk, melted coconut oil (or butter), and vanilla until combined. Pour the wet ingredients into the dry and stir gently until just combined; batter should be slightly lumpy. Fold in shredded coconut, chopped toasted almonds, and mini chocolate chips. Gently fold the whipped egg whites into the batter in two additions to keep the batter light and airy. Spray or brush the waffle iron with oil or butter and pour the recommended amount of batter onto the hot iron. Cook waffles until golden and crisp (follow your waffle iron’s timing), then transfer to a wire rack to keep them crisp. For the coconut whipped cream, open the chilled can and scoop out the solidified coconut cream into a bowl, leaving any liquid behind. Beat the coconut cream with powdered sugar and vanilla until fluffy and smooth. Taste and adjust sweetness. Serve waffles warm topped with a generous dollop of coconut whipped cream, extra shredded coconut, a sprinkle of chopped almonds and mini chocolate chips. Enjoy — these Almond Joy waffles are a sweet, crunchy, tropical morning treat that’s impossible to resist. Strawberry Shortcake Belgian Waffles Strawberry Shortcake Belgian Waffles — a sweet, fluffy twist on two classic desserts rolled into one delightful brunch treat. Ingredients: 2 cups all-purpose flour 2 tbsp granulated sugar 1 tbsp baking powder 1/2 tsp salt 2 large eggs, separated 1 3/4 cups milk 1/2 cup (1 stick) unsalted butter, melted and slightly cooled 1 tsp vanilla extract 1 cup heavy cream 2 tbsp powdered sugar (for whipped cream) 1 lb fresh strawberries, hulled and sliced 2 tbsp granulated sugar (for strawberries) Optional: maple syrup or strawberry syrup for serving How to Make: Preheat your Belgian waffle iron according to manufacturer instructions. In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, and salt. In a separate bowl, combine the egg yolks, milk, melted butter, and vanilla until smooth. Stir the wet mixture into the dry ingredients until just combined; don’t overmix. In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter for extra fluff. Toss the sliced strawberries with 2 tbsp sugar and let sit for 10–15 minutes so they macerate and get juicy. Whip the heavy cream with 2 tbsp powdered sugar until soft peaks form for the whipped cream. Cook the waffles in the hot waffle iron until golden and crisp; keep warm and repeat with remaining batter. To serve, top each waffle with a generous spoonful of macerated strawberries and a cloud of whipped cream. Drizzle with maple or strawberry syrup if you like extra sweetness. Enjoy every bite — these strawberry shortcake Belgian waffles are pure brunch bliss! Gluten-Free Buckwheat Belgian Waffles Light, nutty buckwheat Belgian waffles that stay crisp outside and tender inside — perfect for a cozy gluten-free brunch. Ingredients: 1 1/2 cups buckwheat flour (gluten-free) 1/2 cup tapioca starch (or arrowroot) 2 tablespoons sugar (or preferred sweetener) 2 teaspoons baking powder (gluten-free) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups milk (dairy or any plant milk) 2 large eggs, separated 1/4 cup melted butter or neutral oil (plus extra for the iron) 1 teaspoon vanilla extract Optional: 1/2 teaspoon ground cinnamon or a splash of lemon zest Optional toppings: fresh berries, yogurt, maple syrup, toasted nuts How to Make: Preheat your waffle iron and lightly brush it with oil or melted butter. In a large bowl, whisk together buckwheat flour, tapioca starch, sugar, baking powder, baking soda, salt, and optional cinnamon. In a separate bowl, whisk the milk, egg yolks, melted butter (or oil), and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined; a few small lumps are fine. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, keeping as much air as possible. Spoon the appropriate amount of batter into the preheated waffle iron (follow your iron’s guidelines) and cook until golden and crisp—about 3–6 minutes depending on your iron. Transfer waffles to a wire rack in a warm oven if making multiple batches so they stay crisp. Serve hot with your favorite toppings like berries, yogurt, maple syrup, or toasted nuts. Enjoy those nutty, crisp-on-the-outside buckwheat waffles — brunch just got exciting! Nutella-Stuffed Belgian Waffles Nutella-stuffed Belgian waffles — crispy on the outside, gooey chocolate hazelnut center. Ingredients: 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs, separated 1 3/4 cups milk 1/2 cup (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 1/2 cup Nutella (plus extra for serving, if desired) Nonstick cooking spray or extra melted butter for the waffle iron Optional toppings: fresh berries, powdered sugar, whipped cream, extra Nutella drizzle How to Make: Preheat your waffle iron according to manufacturer instructions so it’s nice and hot. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg yolks, milk, melted butter, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined — don’t overmix. In another clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter for light, fluffy waffles. Lightly grease the waffle iron with spray or melted butter. Spoon a small amount of batter onto the center of the iron, then add about 1 tablespoon Nutella in the middle (avoid the edges). Cover the Nutella with a bit more batter so it’s fully enclosed, then close the waffle iron and cook until golden and crisp (follow your iron’s timing, usually 3–5 minutes). Carefully remove the waffle and keep warm while you repeat with the remaining batter and Nutella. Serve hot with your favorite toppings — a dusting of powdered sugar, fresh berries, whipped cream, or an extra drizzle of Nutella. Enjoy that warm, gooey center with every bite! Crispy Cornmeal Belgian Waffles With Fried Chicken A crunchy, savory-sweet twist on brunch: crispy cornmeal Belgian waffles topped with juicy fried chicken and a drizzle of maple hot sauce. Ingredients: 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal (medium or fine) 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 3/4 cups buttermilk 1/2 cup whole milk 2 large eggs, separated 1/4 cup (4 tbsp) melted butter, cooled 1 teaspoon vanilla extract Vegetable oil or cooking spray for waffle iron For the fried chicken: 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into strips 1 cup buttermilk (for marinade) 1 teaspoon hot sauce (optional, for marinade) 1 1/2 cups all-purpose flour 1/2 cup cornstarch 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying (about 2 inches in a skillet or enough for a deep fryer) For serving: Maple syrup Hot sauce or sriracha (optional) Butter (optional) Fresh chives or parsley (optional, for garnish) How to Make: Marinate the chicken: toss chicken strips with 1 cup buttermilk and 1 tsp hot sauce (if using) in a bowl; cover and chill at least 30 minutes or up to 4 hours. Mix dry waffle ingredients: in a large bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk wet waffle ingredients: in another bowl whisk buttermilk, milk, egg yolks, melted butter, and vanilla. Combine batter: pour wet into dry and stir until just combined — lumps are fine. Beat egg whites: in a clean bowl beat the egg whites until soft peaks form, then gently fold them into the batter for extra airy waffles. Preheat and oil waffle iron: heat your Belgian waffle iron and lightly brush or spray with oil. Cook waffles: cook batter according to your waffle iron’s instructions until deep golden and crisp. Keep waffles warm in a single layer on a rack in a 200°F (95°C) oven. Prepare dredge for chicken: in a shallow dish mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Heat oil: heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Dredge chicken: remove chicken from marinade, let excess drip off, then coat pieces thoroughly in the flour mixture, pressing to adhere. Fry chicken: work in batches and fry chicken strips until golden brown and cooked through, about 4–6 minutes depending on size. Drain on paper towels and keep warm. Make maple hot sauce (optional): mix maple syrup with a splash of hot sauce to taste, or combine maple syrup with a little melted butter for a simple drizzle. Assemble: place a warm waffle on a plate, top with fried chicken strips, drizzle with maple hot sauce (and extra syrup if you like), add butter and garnish with herbs. Serve immediately and enjoy the crunchy, sweet-and-spicy goodness. Dig in and enjoy the irresistible combo of crisp cornmeal waffles and fried chicken — brunch perfection!