French Toast Waffles

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Can’t decide between French Toast or Waffles for breakfast?  Let me make it easier and tell you that you don’t have to: cook French Toast, using your waffle iron *mind blown*


This is by far my favourite French Toast recipe.  Including a little bit of cinnamon/vanilla and sugar to the mix just brings it to a whole new level of awesome.  Taking out the egg whites help to alleviate some of the sogginess associated with your usual unspectacular French Toast.  To even further help this problem if you’re just making plain French Toast on a griddle or in a frying pan, I highly recommend toasting the bread before you dip it in the egg bath– this really helps the texture!  When cooking on the waffle iron, however, I didn’t find this step was as necessary.



PREP TIME: COOK TIME: TOTAL TIME: 25 min    YIELD: 2 servings
  • 3 egg yolks
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tbsp brown sugar (could be omitted, if you’re just planning to smother in syrup anyway)
  • White bread, sliced 1″ thick
  1. Pre-heat waffle iron.
  2. Combine egg yolks, 3/4 cup milk, vanilla, cinnamon and sugar and whip until well mixed.
  3. Dip sliced bread in egg mixture and briefly soak, only 5 seconds or so.  Let excess drip off and place immediately on the waffle iron to cook.
  4. Serve with your favourite topping.  Some of our favourites are plain (real Canadian) maple syrup, strawberry sauce and whipped cream (below), or blueberry sauce.



Strawberry Sauce

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Making your own breakfast fruit toppings may seem intimidating, but it’s actually really easy.  I typically prefer to make my own rather than buying the stuff in a bottle, namely because then I’m able to control how much sugar goes into it.  It’s also a good way to use up berries that are looking a tad over-ripe or have been sitting in the fridge a bit too long.


  • 2 heaping cups of strawberries, sliced 1/4″ thick
  • 1/2 cup unsweetened orange juice
  • 1 tsp vanilla
  • 2 tbsp granulated sugar
  1. Thoroughly wash, then hull and slice up strawberries.
  2. Add strawberry slices, orange juice, vanilla, and sugar to sauce pan.
  3. Over medium heat, bring to boil then reduce to low-medium and allow the mixture to simmer for about 10-15 minutes, stirring occasionally until the sauce thickens slightly and strawberries soften.
  4. Remove from heat, and using a hand-immersion blender (carefully, because the mixture is HOT) purée until smooth, or if you prefer your sauce to have a chunky texture, just purée slightly or avoid this step all together.
  5. Allow the sauce to sit for 5 minutes or so, then serve warm with pancakes, waffles, oven pancakes, or french toast.

Old-Fashioned Waffles

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My waffle iron was the first appliance I ever owned and while it may be a bit beat up today, it managed to survive many moves and it still produces delightful waffles.

The first time I ever made waffles I used this recipe from a (now very tattered) cook book of my mom’s.  I’ve since tried a number of waffle recipes, but none have ever really compared to these.  This recipe comes from the Women of Unifarm Cook Book, Alberta Section circa 1978-79 (the index page is actually missing, so I’m not sure the year).


I believe what makes these waffles perfect is their crispy outside, and soft/light insides, courtesy of the beaten egg whites.

PREP TIME: COOK TIME: TOTAL TIME: 25 min    YIELD: 6 servings
  • 2 1/4 cups sifted all purpose flour
  • 3/4 tsp salt
  • 2 egg yolks, slightly beaten
  • 1/2 cup cooking oil (such as canola)
  • 4 tsp baking powder
  • 1 1/2 tbsp sugar
  • 2 1/4 cups milk
  • 2 egg whites, stiffly beaten
  1. Pre-heat waffle iron.
  2. Sift together dry ingredients.
  3. Combine egg yolks milk and cooking oil, and stir into dry ingredients.
  4. Gently fold in egg whites, leaving a few little fluffs and don’t overmix!
  5. Bake in a pre-heated waffle iron

(Though be careful not to overfill the iron, or you may end up with a mess all over the iron and counter top to clean up like this:)