Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Whether you prefer them sweet, piled high with berries and whipped cream, or savoury, topped with crispy chicken or a poached egg, waffles can be a great canvas to pair with other flavours and textures.

How did this dish gain its own dedicated day? I’m glad you asked.

National Waffle Day is typically celebrated by our friends across the pond;  August 24 marks the anniversary of the first U.S. patent for a waffle iron, granted to Cornelius Swartwout in 1869. 

Often served as a companion or alternative to pancakes, they've become increasingly popular in recent years as a brunch offering in cafes and restaurants. 

So this National Waffle Day, I've got two recipes to share, one sweet and one savoury, to try out this bank holiday weekend.

Lemon ricotta waffles with blueberry compote

Lemon and blueberry are a match made in heaven, and these lemon ricotta waffles take that combination to new heights. 

The ricotta adds a creamy richness, while the lemon zest brightens the flavour, making these waffles a perfect choice for a special breakfast or brunch.

Ingredients

• 1 cup all-purpose flour.
  
• 1 tablespoon sugar.
  
• 1 teaspoon baking powder.
  
• 1/2 teaspoon baking soda.
  
• 1/4 teaspoon salt.
  
• 1 cup ricotta cheese.
  
• 3/4 cup milk.
  
• 2 large eggs.
  
• 1 tablespoon lemon zest.
  
• 2 tablespoons lemon juice.
  
• 1/4 cup melted butter.
  
• 1 teaspoon vanilla extract.
  

For the blueberry compote

• 1 cup fresh or frozen blueberries.
  
• 1/4 cup sugar.
  
• 1 tablespoon lemon juice.
  
• 1/4 cup water.
  
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
  

Instructions

• Make the blueberry compote: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. Once the blueberries begin to break down, add the cornstarch mixture. Stir until the compote thickens, then remove from heat and set aside.
  
• Prepare the waffle batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the ricotta, milk, eggs, lemon zest, lemon juice, melted butter, and vanilla extract until smooth. Gradually fold the wet ingredients into the dry ingredients until just combined.
  
• Cook the waffles: Preheat your waffle maker according to the manufacturer’s instructions. Lightly grease the waffle maker and pour in enough batter to just cover the surface. Cook until the waffles are golden brown and crisp.
  
• Serve: Top the waffles with the warm blueberry compote and a dusting of powdered sugar if desired. Enjoy with a dollop of whipped cream or a drizzle of maple syrup for an extra indulgence.
  

Cheddar and chive waffles with fried chicken

If you prefer a savoury twist, these cheddar and chive waffles are the perfect base for crispy fried chicken. 

The sharpness of the cheddar pairs beautifully with the chives, while the fried chicken adds a satisfying crunch and a burst of flavour.

Ingredients

• 1 cup all-purpose flour.
  
• 1/2 cup cornmeal.
  
• 1 teaspoon baking powder.
  
• 1/2 teaspoon baking soda.
  
• 1/4 teaspoon salt.
  
• 1/2 cup shredded sharp cheddar cheese.
  
• 2 tablespoons chopped fresh chives.
  
• 1 cup buttermilk.
  
• 2 large eggs.
  
• 1/4 cup melted butter.
  
• 1 teaspoon Dijon mustard.
  

For the fried chicken

• 4 boneless, skinless chicken thighs.
  
• 1 cup buttermilk.
  
• 1 cup all-purpose flour.
  
• 1 teaspoon paprika.
  
• 1/2 teaspoon garlic powder.
  
• Salt and pepper, to taste.
• Oil for frying.

Instructions

• Prepare the fried chicken: Marinate the chicken thighs in buttermilk for at least 1 hour. In a separate bowl, mix flour, paprika, garlic powder, salt, and pepper. Dredge the marinated chicken in the seasoned flour, shaking off excess. Heat oil in a skillet over medium-high heat. Fry the chicken until golden brown and cooked through and the internal temperature has reached 74C with a thermometer. Drain on paper towels and set aside. Bake for a few minutes in a 180C oven if necessary.
  
• Make the waffle batter: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Stir in the cheddar cheese and chives. In another bowl, whisk together the buttermilk, eggs, melted butter, and Dijon mustard. Add the wet ingredients to the dry ingredients and stir until just combined.
  
• Cook the waffles: Preheat your waffle maker and lightly grease it. Pour the batter onto the waffle maker and cook until golden and crisp.
  
• Serve: Top each waffle with a piece of fried chicken. For an extra kick, drizzle with hot honey or serve with a side of maple syrup.
  

Yemi's top tip: For a vegan or vegetarian alternative, flavour your waffle batter with crispy onions; top with roasted beetroots finished with honey and balsamic vinegar, cumin roasted carrots, quenelle of whipped beetroot and caramelised red onion hummus with roasted seeds for a bit of crunch.

Yemi's verdict

Whether you opt for the bright and tangy lemon ricotta waffles, the savoury dish paired with fried chicken or a veggie alternative, or your own creation, National Waffle Day is the perfect excuse to experiment.

Turn on your waffle maker, gather your ingredients, and celebrate this delicious day in style.