June 29th is National Waffle Iron Day, and who am I to ignore a holiday? I’ll be whipping up these Breakfast Poutine Waffles on the 29th, and I thought I’d share the recipe with all of you so that you can do the same. 🙂 Today’s post also includes some wonderful sweet and savory waffle recipes from the wonderful group of tastemakers from the Sunday Supper Movement. So, be sure to scroll all the way to the bottom of the post, you’ll be glad that you did.
Have I mentioned before that I love waffles? No? Okay: I love waffles. I love them with maple syrup (Obviously. I’m Canadian… maple syrup runs through my veins), I love them with jam, with jelly, with marmalade, I especially love them with lots and lots of fresh fruits … I even love them plain! What’s not to love about these Light Fluffy Crispy Buttermilk Waffles, for example? Yum!
But I thought that National Waffle Iron Day merited something a little special. I decided to try using waffles in a way I never had before – as a base for this Breakfast Poutine 🙂
But maybe the readers who are not native Montrealers are scratching their heads right now, asking, “What on earth is a poutine?” Poutine – pronounced poo-TSIN – is a Canadian (or more specifically, Québécois) fast food dish, which traditionally consists of French fries, cheese curds, and hot gravy poured over the lot, softening the cheese. Yes, yes, I know … but I believe in moderation, so go easy on the gravy 🙂
During PoutineFest, a summertime festival in Montreal, restaurants, food trucks, and the like put together unique combinations of poutine. I thought this recipe for Breakfast Poutine Waffles was the best of both worlds!
My Breakfast Poutine Waffles vary from the traditional poutine in a few ways. For starters, I didn’t use fries, or potatoes at all – I used a buckwheat waffle as my base, instead. Waffles are naturally pretty sweet, even when they are enjoyed plain, but buckwheat waffles have a rich nutty flavor – makes them perfect for this dish!
Then, instead of hot gravy, I used a warm cream sauce. To be honest, I tried out this recipe with Hollandaise sauce at first… but it flopped. It turned out so thick, and I just can’t understand why! If I had held the bowl holding it upside-down, nothing would have fallen out, ha. But it’s okay – this cream sauce tastes great, too, so all’s well that ends well 🙂 I’ll definitely give Hollandaise sauce another try in the future, and maybe share with you that recipe when I master it. But until then, I thought that maybe my kitchen-failures would amuse some readers anyway! 🙂
A good poutine traditionally calls for cheese curds, which must always be squeaky. In fact, the squeakiness ensures freshness. Cheese curds can be kept at room temperature for a period of 24 hours post manufacturing date. After the 24 hours, the curds need to be refrigerated. In Quebec, fresh cheese curds are easily available. To be honest, I can’t quite imagine poutine without the cheese curds, so this recipe for Breakfast Poutine Waffles holds on to them.
I also added some bacon, and some caramelized onions, because I thought the flavors would balance each other nicely. Bacon is smokey, crispy, and salty, and caramelized onions are soft, squishy, and sweet – a match made in heaven. 🙂 I would like to stress, though, that this recipe is super customizable. I mean, once you make the waffles, all that you need to do is place all of the other ingredients on top, and pour the sauce of your choosing (cream sauce or Hollandaise sauce or something else) over the lot. Try it out with sausages, salmon, scrambled eggs, sauteed mushrooms, roasted red peppers, steamed asparagus, etc… You can even play with the kind of waffle you use, or, if you prefer, can skip the waffle altogether and go for breakfast potatoes as a base instead… but I really don’t understand why you would do that! And on National Waffle Iron Day, to boot?! Blasphemy. But jokes aside, it really is all up to you! Don’t you love the creative freedom? 😉
Origins of the recipe for Breakfast Poutine Waffles:
My daughter tells me that she still remembers the first time she tried a poutine, ever. It was around the time when my son had gotten his first job, and had some spending money for the first time ever. One day, he came home with a poutine for himself, because he had “always wanted to try it”. He let my daughter sample some. Both of them agreed that they didn’t much like it, but my daughter has since eaten her words (she’s also eaten much, much more poutine since then. Haha.) This recipe was her idea, and I decided to go with it – I thought it would be a fun project for the two of us, and a great way to celebrate PoutineFest, National Waffle Iron Day and the Sunday Supper theme in our own way.
Be creative with this recipe for Breakfast Poutine Waffles! Let me know what kind of combinations you try, and how well you like them.
Breakfast Poutine Waffles
Buttermilk Buckwheat Waffles:
- 1½ cups buckwheat
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 1½ cups buttermilk room temperature
- 1 teaspoon vanilla extract
- 2-4 yellow onions
- 2-4 tablespoons olive oil
- pinch of salt
- 2-4 tablespoons white wine
- 1/4 cup butter
- 1/4 cup flour
- 4 cups milk
- 1/4 cup heavy cream optional
- salt and pepper to taste I use white pepper
Buttermilk Buckwheat Waffles:
- In a large mixing bowl, whisk together dry ingredients. Set aside.
- In another bowl, whisk together oil, buttermilk,and vanilla. Gently combine with dry mixture.
- Pour about ¼ - ⅓ cup for each waffle. (I use a large serving ladle and drop the batter in the middle of the waffle iron).
- Cook 2-3 minutes or until golden brown.
- Place on a rimmed baking sheet and transfer to oven to keep warm. (set oven to 200℉/93℃)
- Serve with favorite toppings.
- Remove the skins from the onion. Cut in half and slice thinly.
- Heal olive oil in a frying pan over low heat.
- Add the onions.
- Stir. Make sure onions are completely coated with the oil.
- Cook on low heat for about 10 minutes.
Add a pinch of salt and continue to cook slowly for another 20 - 30 minutes. All the while, keep stirring.
- Once the onions are a deep golden color, deglaze the pan with wine.
- Set aside.
- Heat butter in a frying pan over medium heat.
- Whisk in the flour.
- Continue to whisk until golden brown.
- Remove from heat.
- Whisk in the milk and return pan to the heat.
- Continue to whisk until thickened.
- Season with salt and pepper.
- Cover and keep warm until ready to use.
Breakfast Poutine Waffles
- Place waffle on your plate.
- Top with carmelized onions, cheese curds and creamy gravy.
- Optional: Garnish with bacon and chives.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Thanks for dropping by.
Ciao for now,
ONE FINAL THOUGHT ABOUT #SUNDAYSUPPER…
Every Sunday, there is a wonderful group of bloggers called the #SundaySupper tastemakers that collaborate together on a theme. As was mentioned, today’s theme was Waffles and I think you’ll agree the line-up of recipes is totally amazing!
I would like to thank the event host for this event Sue Lau from A Palatable Pastime. Thank you Sue!
If you have a chance you should really check out these great recipes contributed by these wonderful food bloggers.
Buona Domenica e Buon Appetito!
Sweet and Sinful:
- Banana Split Waffle Cake by The Bitter Side of Sweet
- Blueberry Buttermilk Waffles by Alida’s Kitchen
- Chocolate Cherry Beet Waffles by Sew You Think You Can Cook
- Chocolate Chip Waffle Ice Cream Sandwiches by Turnips 2 Tangerines
- Chocolate Pizelles – The Italian Waffle by GirlAbroad
- Churro Waffles by The Redhead Baker
- Coconut Waffles by Omnivore’s Cookbook
- Dark Chocolate Waffles with Cherry Syrup by The Chef Next Door
- Easy Peasy Blueberry Sauce for Waffles by Pine Needles In My Salad
- Fluffernutter Waffles by Cindy’s Recipes and Writings
- Irish Cream Waffles with Whiskey Strawberries by Tramplingrose
- Japanese Green Tea Matcha Cream Topped Vegan Waffles by NinjaBaker
- Maple Bacon Waffle Ice Cream Cake by Dizzy Busy and Hungry
- Pineapple Upside Down Cake Waffles by Cookin’ Mimi
- Red, White and Blueberry Sourdough Waffles by Cooking With Carlee
- S’Mores Waffles by The Freshman Cook
- Spiced Banana Nut Waffles by Magnolia Days
- Strawberry Shortcake Waffles with Cinnamon Whipped Cream by Hezzi-D’s Books and Cooks
- Strawberry Waffle Cake by That Skinny Chick Can Bake
- Waffle Kebobs with Maple Yogurt Dipping Sauce by A Mind Full Mom
- Yeasted Waffles with Peach Syrup by Pies and Plots
Savory Brinner Winners:
- Asiago Waffle Egg Sandwiches by Grumpy’s Honeybunch
- Bacon Cheeseburger Waffles (Low Carb) by My Life Cookbook
- Bacon Waffles by Cosmopolitan Cornbread
- Biscuit Waffle Breakfast Stacks by The Weekend Gourmet
- Bleu Pig Potato Waffles by Culinary Adventures with Camilla
- Cheesy Bacon Waffles with Spicy Ketchup by Momma’s Meals
- Cheesy Polenta Waffles by Cupcakes and Kale Chips
- Cheesy Spinach Waffles with Ham by Wholistic Woman
- Chicken & Waffles by Family Around the Table
- Corn Waffles Nachos-Style by Caroline’s Cooking
- Croque Monsieur Waffles by Un Assaggio of Food, Wine & Marriage
- Eggs Benedict Cauliflower Waffles by Life Tastes Good
- Korean Fried Chicken and Ramen Waffles by kimchi MOM
- Luau Egg Benedict Waffle by Brunch-n-Bites
- Mexican Cornbread Waffles by Sunday Supper Movement
- Monte Cristo Waffle Sandwich by Palatable Pastime
- Pulled Pork Waffle Tacos by The Crumby Cupcake
- Pumpkin Cornbread Waffles with BBQ Chicken Thighs by Our Good Life
- Sweet and Spicy Pecan Shredded Beef Waffles by Family Foodie
- Waffled Falafel Sandwiches by Food Lust People Love