Berry Waffle Slam® Recipe

Make the batter

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 2 tsp granulated sugar. In a separate bowl, beat 2 large eggs and combine with 1 cup whole milk and 2 tbsp melted unsalted butter. Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5 minutes.

Preheat and cook waffles

Preheat Belgian waffle iron according to manufacturer's instructions and brush grids lightly with oil. Pour roughly 3/4 to 1 cup batter per waffle (adjust for your iron) and cook until golden brown and crisp, about 4–5 minutes per waffle. Make two waffles total. Keep finished waffles warm in a low oven (200°F / 95°C) on a rack so bottoms stay crisp.

Prepare berries

While waffles cook, rinse 1.5 cups mixed seasonal berries. Hull and quarter strawberries if using. Gently toss berries in a bowl; if you prefer a slightly saucier topping, toss with 1 tsp granulated sugar and let sit 5 minutes to macerate.

Assemble waffles

Place two warm Belgian waffles stacked or side-by-side on each serving plate. Spoon the macerated or fresh berries over the top, distributing evenly. Drizzle 2 tbsp caramel sauce over the berries and waffles (reserve the rest for extra drizzle). Add 1–2 tsp powdered sugar over the top using a fine sieve for an even dusting. Serve with 1 tbsp whipped butter if desired.

Cook bacon

Preheat a skillet over medium heat. Add bacon strips and cook, turning occasionally, until crisp and browned, about 6–8 minutes depending on thickness. Transfer to a paper towel–lined plate and keep warm.

Cook sausage links

In the same or separate skillet over medium heat, add the two pork sausage links. Cook, turning to brown evenly, until internal temperature reaches 160°F (71°C) and exterior is nicely browned, about 8–10 minutes. If sausages are sticking or drying, add 1 tsp neutral oil. Keep warm with the bacon.

Cook eggs to order

Using a nonstick skillet over medium-low heat, add a small pat of butter or 1 tsp oil. Crack two large eggs and cook to order: Sunny-side up — cover and cook 2–3 minutes until whites set but yolks still runny; Over-easy — cook 2 minutes, flip gently, cook 20–30 seconds; Over-medium — flip and cook 1 minute; Over-hard — flip and cook 2 minutes until yolk is firm. Season eggs with salt and pepper to taste. Transfer eggs to the plate with waffles and protein.

Final plating

Arrange two waffles topped with berries and caramel on the plate. Place the two eggs next to the waffles, add two bacon strips and two sausage links alongside. Optionally drizzle remaining caramel sauce over plate edges and dust a touch more powdered sugar over the waffles for presentation. Serve immediately.