Waffles, Waffles, Waffles

I haven’t had a waffle iron in years, since I last lived with my mother.  She had my grandparents’ old one, which was heavy and beautiful and well-seasoned and had lovely little squares and was imbued with lots of history and emotion.  So I just haven’t wanted to buy myself a soulless heartless one.  Until now.  I decided that the siren call of the homemade waffle was finally to be heeded (it helped that the already cheap waffle iron at Target was on sale, making it too good a deal to pass up) and I bought myself a brand-new, soulless, heartless, light-weight machine.  But as I excitedly made the fist batch of waffles (plain batter with chocolate chips), announcing the whole time how excited I was – thereby exciting my small children – it gained a little soul, a little history, a little seasoning.  And with each consecutive batch it stopped being as exciting and took its place in the pantheon of Important Kitchen Implements in my house.  It is very doubtful that my cheap-o waffle iron will last long enough for my children to inherit it but they might inherit my love for a good waffle.  Here are some waffle recipes; some are simple and expected, some are surprising, all are yummy.  Enjoy.

Simple Breakfast Waffles and Variations

  • 3 eggs
  • 1 cup milk
  • 1/2 cup plain, vanilla, or maple yogurt
  • 1/4 cup melted butter or oil
  • 2 cups flour (try 1 1/4 white, 3/4 whole wheat)
  • 1/4 tsp salt
  • 3 tsp baking powder
  • 2 tsp sugar

Beat eggs then add in milk, yogurt, and oil/butter.  In a separate bowl mix together all the dry ingredients.  Stir into wet ingredients.  Cook in waffle maker until golden brown.  Variations: stir into batter 1/2 cup chocolate chips or chopped nuts; add to batter 1 grated apple and 1/2 tsp cinnamon; add to batter 2 mashed bananas and 1/2 tsp nutmeg.

Buttermilk Bleu Cheese Waffles

  • 2 eggs
  • 1 1/4 cup full-fat buttermilk
  • 1 Tbs melted butter or oil
  • 1 1/2 cups flour (try 1 cup white and 1/2 cup whole wheat)
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp fresh ground pepper
  • 1 Tbs snipped chives
  • 3-4 oz bleu cheese*, crumbled

Whisk eggs until frothy.  Add in buttermilk and butter/oil.  Mix together all the rest of the ingredients, except the bleu cheese and chives.  Mix the dry into the wet.  Stir in the bleu cheese and the chives.  Using less batter than you would for other waffles, cook in waffle iron until lightly browned and crispy.  These are best served hot, you can hold hot or reheat in oven. 

*A word about bleu cheese.  Use what you like – if you like Gorgonzola or Roquefort best, use those.  If you like a really strong bleu, use that.  It is best here, though, to use a cheese that crumbles well as opposed to a creamier, gooey-er cheese.

Gingerbread Waffles

  • 3 eggs
  • 1 1/4 cup milk
  • 1/4 cup molasses
  • 2 Tbs melted butter or oil
  • 1/4 cup sugar
  • 2 cups flour (try 1 1/4 white to 3/4 whole wheat)
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger (or use fresh grated, even better)
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Beat eggs then beat in milk, butter/oil, molasses, and sugar.  Mix together all the dry ingredients then mix them into the wet.  Cook in waffle iron and serve topped with whipped cream or yogurt. 

Wild Rice Waffles

  • 2 eggs
  • 1 1/2 cup milk
  • 2 Tbs plain yogurt
  • 2 Tbs honey
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 cups flour (try 1 1/2 cups white to 1/2 whole wheat)
  • 2 tsp baking powder
  • 1 cup cooked cooled wild rice
  • 2-3 green onions, cut very fine

Separate the eggs and whisk the yolks then beat in the milk, yogurt, and honey.  In a separate bowl beat the whites until stiff.  Mix together the dry ingredients, except the rice and onion.  Mix the dry into the wet then stir in the rice and green onion.  Fold in the egg whites.  Cook in waffle iron until the waffles are lightly browned and crispy.

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