Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease with a little melted butter or nonstick spray.

In a large bowl whisk together the flour, sugar, baking powder and salt until evenly combined.

In a separate bowl whisk the eggs, milk, melted butter and vanilla extract until homogenous.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; small lumps are fine. Do not overmix.

Let the batter rest 5 minutes while you finish other components and preheat the waffle iron; it will thicken slightly.

Cook waffles according to your waffle iron's instructions, using about 1/2 to 3/4 cup batter per waffle (depending on iron size). Cook until golden brown and crisp, about 3–5 minutes per waffle. Keep finished waffles warm in a single layer on a rack in a low oven (200°F / 95°C).

Combine the blueberries, rhubarb, sugar, lemon juice, water and lemon zest (if using) in a small saucepan.

Bring to a gentle simmer over medium heat, stirring occasionally. Once simmering, reduce heat to medium-low and cook until the rhubarb softens and the mixture thickens slightly, about 8–12 minutes. If it becomes too thick, add a tablespoon or two of water.

Taste and adjust sweetness or acidity: add up to 1 tbsp more sugar if needed or a little more lemon juice for brightness. Remove from heat and let sit a few minutes; compote will thicken further as it cools.

In a small bowl, beat the softened butter with the honey and salt until smooth and spreadable. Transfer to a small dish and keep at room temperature. If making ahead, refrigerate and bring to room temperature before serving.

If using sausage links: pan-fry over medium heat in a skillet with a tablespoon of oil for 8–10 minutes, turning to brown evenly and ensure internal temperature reaches 160°F (71°C). Drain on paper towels and keep warm.

If using bacon: cook in a skillet or on a rimmed baking sheet at 400°F (200°C) for 12–18 minutes until crisp, turning once if skillet, or bake until desired crispness. Drain on paper towels and keep warm.

If using ham: warm slices in a skillet over medium heat 1–2 minutes per side until heated through, or warm in the oven at 325°F (160°C) for 5–8 minutes.

Place a waffle on each plate. Top with about 2–3 tablespoons of warm blueberry rhubarb compote per waffle (adjust to taste).

Add a generous pat (about 1 tablespoon) of honey butter on top so it melts slightly over the warm waffle and compote.

Arrange your chosen protein (2 sausage links, 2 slices bacon, or 1–2 ham slices per serving) alongside or on top of the waffle.

Finish with an optional dusting of powdered sugar and serve maple syrup on the side.

Serve immediately while waffles are hot and compote is warm.