Sometimes you get a fun idea and it simply must be done. This idea came to me when I was browsing Pinterest one night and I realized how much waffles have really taken off the last couple of years. The craziest waffles I’ve ever made are candied bacon waffles, which were inspired by my nephews. So it was time to do something fun and new, thus Cannoli Waffles.
Even if you don’t go the full monty with these lovelies at least try Marsala in your waffle batter. It will be a regular waffle ingredient for us now – I never thought I would say that when I started this adventure! It adds this warmth and depth of flavor and still pairs perfectly with plain maple syrup. Simply take your favorite waffle recipe (or this one) and substitute out 1/2 milk for Marsala. Otherwise, these waffles are almost more dessert-like than breakfasty, but still a great weekend treat!!
- 1 cup flour (if you want a more cookie-like waffle, increase by 1/4 cup)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sugar (half sugar, if you don’t like extra-sweet waffles)
- 1/2 cup milk
- 1/2 cup Marsala wine
- 1 teaspoon vanilla
- 6 Tablespoons butter, melted and cooled
- 1 large egg, beaten
- 1/4 cup mini chocolate chips, or more to taste* ~ optional
- 1/4 cup pistachios, chopped* ~ optional
- 1 cup heavy cream
- 1/4 cup ricotta
- 1/4 cup powdered sugar
- 1 Tablespoon orange zest
- 1/4 cup mini chocolate chips
CHOCOLATE MAPLE SYRUP *OPTIONAL
- 1 cup maple syrup
- 2 ounces dark chocolate
- 1 Tablespoon butter
*Powdered sugar for serving or additional pistachios, if your like me and can’t get enough…
In your stand-mixer (or a large bowl with a hand mixer) start whipping heavy cream, once the cream begins to thicken add powdered sugar and continue whipping to stiff peaks. Fold in ricotta, orange zest, and mini chocolate chips. Refrigerate until ready to serve.
Marsala Waffles Part 1 of 2:
Preheat waffle iron and preheat oven to 200 degrees with rack in upper oven.
(I cooked these on a higher heat setting for a deep caramel color, the extra sugar also makes darker waffles.)
In a medium-large mixing bowl combine flour, cornstarch, salt, baking powder, and baking soda; stir until combined.
Combine sugar and liquid ingredients: milk, Marsala, vanilla, butter, and egg.
Whisk wet ingredient into dry, just until combined.
*if you want extra special cannoli-style waffles fold in 1/4 to 1/2 cup mini chocolate chips and 1/4 cup chopped pistachios.
Chocolate Maple Syrup:
(If making Chocolate Maple Syrup – I heat it up and keep it warm on the oven, while I make the waffles.)
In a medium sauce-pan combine maple syrup and chocolate over medium-low heat. Whisk occasionally to melt chocolate and combine. Once melted reduce heat to low until ready to serve; once ready to serve: remove from heat and stir in butter.
Marsala Waffles Part 2 of 2:
Pour waffle batter onto hot waffle iron and cook until done and waffles are browned. (The amount of waffle batter depends on the waffle maker. I have one iron that takes a heaping 1/4 cup and the other takes about 2/3 cup.)
Transfer cooked waffles to a oven-safe plate or cookie sheet and keep warm in preheated oven while you cook the remaining batter.
To me this is the fun part. Your options are endless. Straight up with powdered sugar or maple syrup. Drowned in chocolate maple syrup with ricotta-whipped cream on the side. Layer it up into a waffle cake! Any way you dish it up though it’s tasty and sure to please.
Here is to the waffle-craze,