Food & Cooking Recipes Breakfast & Brunch Recipes Golden Waffles with Tropical Fruits By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2018 Print Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 30 mins Total Time: 50 mins Yield: 4 waffles A crisp, golden waffle is the ideal backdrop for sunny sliced tropical fruit. Ingredients Date Butter 1 stick unsalted butter, room temperature 1 cup coarsely chopped pitted dates Waffles 1 ½ cups all-purpose flour 1 cup coarse-ground semolina flour ¼ cup granulated sugar 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon coarse salt 1 ¾ cup whole milk, room temperature ⅓ cup sour cream, room temperature 1 stick unsalted butter, melted 2 large eggs, room temperature 1 teaspoon pure vanilla extract Vegetable-oil cooking spray Sliced kiwifruits and citrus fruits, chopped pistachios, and pure maple syrup, for serving Directions Date butter: Pulse butter and dates in a food processor, scraping down sides a few times, until smooth and combined. Date butter can be made up to a week ahead and stored in refrigerator; bring to room temperature before using. Waffles: Whisk together flours, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together milk, sour cream, butter, eggs, and vanilla. Whisk milk mixture into flour mixture just to combine (do not overmix). Preheat a waffle iron. Coat with a thin layer of cooking spray. Pour 1 1/4 cups batter per waffle into center of iron, allowing it to spread almost to edges. Close lid and cook until golden brown and crisp, 6 to 7 minutes. Remove from iron and quickly toss between your hands several times to release steam and help retain crispness, then transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve. Repeat coating iron with more cooking spray between batches. Serve, with date butter, fruit, pistachios, and syrup. Print