Sweet & savory waffles hit the spot—morning, noon, or night

Recipes by Rick Haase of Sykes Diner | Photography by Greg Lindstrom

Belgian Waffle Batter
1 3/4 flour
2 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
3 beaten egg yolks
1 3/4 cup milk
1/2 cup vegetable oil
3 egg whites beaten stiff

Waffle Directions
Mix all dry ingredients together and then add yolks, milk and oil. Fold in whipped egg whites. Spoon waffle batter into your waffle maker and cook until golden brown. Once it stops steaming, it’s done.

Crispy Duck with Cherry Pinot Noir Topped Belgian Waffles Serves 2

Cherry Pinot Noir Sauce
1 cup pitted cherries
2/3 cup pinot noir
2/3 cup sugar
2 Tbsp. apple cider vinegar
½ tsp. Chinese five spice

Combine all ingredients in a saucepan, cook until it becomes syrup, remove half and blend with a burr mixer. Then return back to the pan.

Crispy Duck
2 duck breasts, sliced into strips
1 cup buttermilk
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. black pepper

Whisk all ingredients in a bowl and marinate duck in mixture in refrigerator overnight. When ready to cook, dredge duck strips in all-purpose flour, fry in oil at 325 degrees for 4-6 minutes, and then place on paper towels to drain.


Lemon Blueberry Ricotta Waffles Serves 2

2 Tbsp. sugar
1/2 cup Ricotta cheese
1 Tbsp. lemon zest
1 Tbsp. lemon juice
1 tsp. lemon zest for garnish
1/2 cup fresh blueberries

Mix all ingredients together. Garnish with fresh blueberries and lemon zest.


Banana Fosters Belgian Waffles Serves 2

1 stick of butter
3/4 cup light brown sugar
1/4 dark rum
1/4 cup heavy cream
2 bananas, sliced

Melt butter in skillet, stir in brown sugar and cook until completely dissolved. Stir in rum and reduce until almost evaporated. Then stir in heavy cream and sliced bananas and keep warm.

Rick Haase was born and raised in Miami, Florida and started cooking with his mom and grandmother at a young age. He attended Flathead Valley Community College’s culinary program in 2010 and subsequently worked at Iron Horse and Tupelo Grill in Whitefish before taking the head dinner chef position at Somers Bay Café. He is now the head chef at Sykes Diner in Kalispell.