WIW: Waffle Iron Cinnamon Apples
2 Apples
Coconut sugar or brown sugar
Cinnamon
Greek Yogurt
Berries
Heat the waffle iron and grease lightly with some spray oil. Cut the apple into 1/2 cm slices and sprinkle each slice with a little sugar and cinnamon. Place the apple slices in the waffle iron for approximately 2 minutes. Serve immediately with greek yogurt and berries.
WIW: Waffled Carrot Cake
1/2 C. pecan halves, plus extra for garnish
4 oz. cream cheese, room temperature
2 T. unsalted butter, room temperature
1/2 C. confectioners’ sugar
1 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract
Pinch fine salt
1 C. all-purpose flour
1/2 C. sugar
1 tsp. baking powder
1 tsp. ground cinnamon, plus more for dusting
3/4 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. fine salt
1/3 C. vegetable oil, plus more for brushing waffle iron
1/4 C. milk
1/2 tsp. finely grated lemon zest
1/2 tsp. pure vanilla extract
2 large eggs
1/4 C. sweetened shredded coconut
2 medium carrots, shredded (1 C.)
Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 C. in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish. For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside. For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it’s ok if there are lumps). Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.
WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus
1 T. maple syrup
2 tsp. yellow miso paste
1 tsp. distilled white vinegar
1 tsp. pure sesame oil
1/2 tsp. grated fresh ginger
1 clove garlic, minced
Nonstick cooking spray
2 salmon fillets (4 to 6 oz. each), 1/2 inch thick, with or without skin
8 oz. asparagus (about 12 spears), washed and with tough bottom ends removed
1/4 C. extra-virgin olive oil
Salt and freshly ground black pepper, to taste
In a small bowl, whisk together the maple syrup, miso, vinegar, sesame oil, ginger, and garlic. Set the mixture aside. Preheat the waffle iron on high. Coat both sides of the waffle iron grid with nonstick spray. Place the salmon (skin-side down, if it has skin) on the waffle iron and close the lid. While the fish is cooking, toss the asparagus with the olive oil and season with salt and pepper in another bowl. After 4 minutes, check on the fish. The salmon should be close to done. You should see no translucence on the edges. If your fillets are thicker than 1/2 inch or you’re unsure about whether the salmon is done, use a small, sharp knife to cut a small incision in the middle of the salmon. You should see only a trace of translucence in the middle. (The USDA recommends it reach an internal temperature of 145 degrees F as measured on an instant-read thermometer; I like mine about 135 degrees F.) Use a silicone brush to baste the salmon with the glaze, close the lid, and cook until the glaze becomes sticky, 1 minute more. Â Remove the fish from the waffle iron, place the asparagus spears in the waffle iron, and close the lid. Cook the asparagus until just tender, 3 minutes. Thinner spears will finish cooking first. Remove the spears as they finish. Serve the asparagus alongside the salmon. If you have extra glaze, strain the garlic from it and serve it on the side or drizzle it over the fish. Variations: Spice up the glaze by adding a few drops of chili paste or hot sauce to it. Or substitute an equal amount of soy sauce for the miso paste.
WIW: Perfect Homemade Waffles
3/4 C. all-purpose flour
1/4 C. cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 C. whole milk or buttermilk
1/3 C. vegetable oil
1 egg
1 1/2 tsp. sugar
3/4 tsp. vanilla extract
Butter and syrup, for serving
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup. (or dust with confectioners sugar)
WIW: Sweet-and-Sour Waffled Shrimp Wontons
8oz. cooked and chilled prawns, peeled, tails removed
1 large egg white, lightly beaten
Two or three finely chopped spring onions, both green and white parts
1 clove garlic, minced
2 tsp. light brown sugar
2 tsp. distilled white vinegar
1/2 tsp. grated or minced fresh ginger
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 package wonton wrappers (at least 32 wrappers), about 3 1/2 inches per side
Nonstick cooking spray
3 T. soy sauce
2 tsp. rice vinegar
½ tsp. sesame oil
½ tsp. grated fresh ginger
¼ tsp. garlic-chili paste or Sriracha
Pinch of freshly ground black pepper
Finely chop the shrimp so that they end up as almost a paste. If you want to use a food processor, a half dozen quick pulses should accomplish this. Place the chopped shrimp in a medium-size bowl. Add the egg white, scallion, garlic, sugar, vinegar, ginger, salt, and pepper to the shrimp, stir to mix thoroughly, and set aside. Preheat the waffle iron on high. Preheat the oven on its lowest setting.   To form the dumplings, remove a wonton wrapper from the package. Using a pastry brush or a clean finger, wet all 4 edges of the wrapper. Place a scant T. of the shrimp mixture in the center and top with another wonton wrapper. Press along the edges to seal. The water should act as glue. If you find a spot that’s not sticking, add a bit more water. Set aside the finished wonton, cover with a damp towel, and shape the rest. Coat both sides of the waffle iron grid with nonstick spray. Set as many wontons on the waffle iron as will comfortably fit and close the lid. Cook for 2 minutes before checking. The wonton wrapper should lose its translucency and the waffle marks should be deep golden brown. This may take up to 4 minutes. Remove the cooked wontons and keep them warm in the oven while the others cook. Serve the wontons with the dipping sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil and ginger. Add the garlic-chili paste, then whisk again and taste. If you want a bit more heat, add more chili paste. Extra sauce can be kept in a covered container in the refrigerator for a week.
WIW: Waffled Chicken Fingers
3/4 C. all-purpose flour
2 large eggs
Hot sauce, such as Tabasco, to taste
1 1/2 C. plain bread crumbs
1/4 C. grated Parmesan cheese
Finely grated zest of 1 lemon
1 tsp. salt
1 tsp. freshly ground black pepper
1 1/2 lb. boneless, skinless chicken cutlets
Nonstick cooking spray
Dipping sauces (see below)
Preheat the waffle iron on medium. Place flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat eggs with a few drops hot sauce. In a third shallow bowl or deep plate, combine bread crumbs, cheese and lemon zest. Add 1â„2 tsp. each of the salt and pepper and stir to combine. Put a single layer of chicken in a zip-close bag, set it on a flat surface, and press down on chicken with a cutting board, rolling pin or heavy frying pan, lb.ing to about 1â„4-inch thickness. Remove chicken from the bag and cut into 1-inch strips. Repeat with remaining chicken. Season chicken strips with remaining salt and pepper. Working in batches, dredge it in the flour, shaking off any excess. Transfer it to the bowl with the egg and turn the chicken to coat. Allow excess egg mixture to drip back into the bowl, then coat chicken with bread crumb mixture, pressing the mixture so it sticks. Coat both sides of the waffle iron grid with nonstick spray. Place chicken in the waffle iron, close the lid, and cook until golden brown and cooked through, 4 minutes. Remove chicken from the waffle iron and serve with sauces of your choice.
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Honey Mustard Dipping Sauce: Combine mayonnaise, honey and Dijon mustard to taste in a small bowl and stir thoroughly.
Spicy Mayonnaise Dipping Sauce: Combine mayonnaise and the hot sauce to taste in a small bowl and stir thoroughly.
WIW: Deliciously Dented Tofu
1 package (14 oz.) firm or extra-firm tofu, cut into 3/4-inch thick slices
2 T. peanut oil
1 T. sesame oil, plus more for serving
1 tsp. yellow miso paste
1 tsp. soy sauce, plus more for serving
Nonstick cooking spray
2 C. cooked Asian-style short grain rice or Thai sticky rice
Sriracha, for serving
Black sesame seeds, for serving (optional)
Preheat waffle iron to medium. Lay a lint-free kitchen towel or two layers of paper towels on a rimmed baking sheet. Lay the tofu slices on top in a single layer. Top with another two layers of paper towels. Place another baking sheet on top, and weight it down with large cans for about 20 minutes to extract excess moisture. In a shallow bowl or deep plate, combine peanut oil, sesame oil, miso paste and soy sauce. Place tofu in soy sauce mixture and turn to coat. Coat both sides of a waffle iron with nonstick cooking spray. Place tofu in waffle iron, close lid, and cook until golden brown and crisp, about 3 to 8 minutes, depending upon your appliance. Repeat until all the tofu is cooked. Spray both sides of waffle iron with more nonstick cooking spray. Place a generous 1/2 C. of rice in the waffle maker. Close lid and cook until rice is just golden and holds together, about 2 to 6 minutes, depending upon your waffle maker. Repeat with remaining rice. Place rice and tofu on plates. Sprinkle tofu with black sesame seeds, if you like. Accompany with more soy sauce, sesame oil and Sriracha for drizzling at the table.
WIW: Waffled Biscuits & Gravy
In truth, making the sausage in a pan seems easier to me. Making the gravy in a pan while the biscuits cook in the waffle iron would be easy though.
1 lb. breakfast sausage, hot or mild
2 Scallions, chopped, whites and greens separated
1 clove of Garlic, minced
1/3 C. all-purpose flour
3 to 4 C. whole milk, more to taste (you can sub part with chicken broth for a lighter gravy)
1/2 tsp. seasoned salt
2 tsp. freshly ground black pepper, more to taste
Pinch nutmeg, optional
8 rounds Store Bought Biscuit Dough
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Add the scallion whites and garlic and stir for 30 seconds. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more, little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper (and nutmeg if using) and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 C. of milk or more if needed. Taste and adjust the seasoning.
Meanwhile, Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don’t push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
Spoon the sausage gravy over warm biscuit waffles and serve.
4 large eggs
1 small tomato, diced (about ½ C.)
½ C. diced onion
½ C. shredded Cheddar or Monterey Jack cheese
1 small jalapeno pepper, seeded and minced
2 soft corn tortillas, cut or torn into about ½-inch pieces
¼ tsp. salt
¼ tsp. freshly ground black pepper
PAM Cooking Spray
Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. In a medium-size bowl, beat the eggs. Add the rest of the ingredients except the cooking spray and stir vigorously to combine. Coat both sides of the waffle iron grid with PAM Cooking Spray. Ladle some of the mixture onto each section of the waffle iron. Some ingredients may settle to the bottom of the bowl, so make sure you reach to the bottom of the bowl to get a good mixture. Close the lid and cook until the eggs are no longer runny, 2 minutes. Remove the migas from the waffle iron with an offset spatula or a pair of heat-resistant silicon spatulas, and serve. Variations: For a substantial meal, serve with refried beans, along with soft corn or flour tortillas heated for 10 seconds in the waffle iron.
Swap out the tomato or onion for pretty much any diced vegetable. Or keep both onion and tomato and add up to ½ C. of another vegetable. To dress it up, garnish with salsa, cheese, sour cream, sliced avocado, or scallions.
WIW: Waffled Cuban Sandwich
1 crusty Sandwich Roll or Individual Ciabatta Loaf
1 T. yellow mustard
3 oz. cooked ham, thinly sliced
3 oz. cooked pork loin, thinly sliced
3 oz. Swiss cheese, thinly sliced
2 dill pickles, thinly sliced lengthwise
Preheat the waffle iron on low. Split the bread into top and bottom halves, hollow it out a bit to make room for the meat, and spread the mustard across both slices. Assemble the ham, pork loin, cheese, and pickles between the pieces of bread. Press down on the sandwich to compact it a bit and place it in the waffle iron, as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Close the lid of the waffle iron and cook for 5 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich, but do so carefully—the lid could be very hot. Remove the sandwich from the waffle iron when the cheese is thoroughly melted. Cut the sandwich in half, or diagonally, and serve.
WIW: Waffled Tamale Pie
1 T. extra-virgin olive oil
1 large onion, finely chopped
1 lb. ground turkey or beef
1 jalapeno pepper, minced (remove seeds for less heat)
1 tsp. ground cumin
1 can (15 oz.) crushed tomatoes
Salt and freshly ground black pepper, to taste
1 ½ C. masa harina
1 tsp. salt
1 tsp. baking powder
¼ tsp. freshly ground black pepper
1 C. milk
PAM Cooking Spray
4 T. ( ½ stick) unsalted butter, melted
1 large egg, beaten
1 C. shredded sharp Cheddar cheese
Make the topping: place the olive oil in a large frying pan and add the onion. Sauté over medium heat until the onion just begins to brown, about 5 minutes. Remove the onion and set it aside on a plate. Crumble the meat into the same skillet, browning it until no traces of pink remain, about 5 minutes. Pour off the excess fat and add the sautéed onion, jalapeno, cumin, and tomatoes to the pan until just heated through, about 1 minute. Taste and add salt and pepper. Let the mixture simmer over low heat while making the crust. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. Make the crust: In a large bowl, combine the masa harina, salt, baking powder, and black pepper. In a medium-size bowl, whisk the milk and the melted butter until combined, then whisk in the egg. Add the wet ingredients to the dry ingredients and stir to combine. The batter will be very think. Coat both sides of the waffle iron grid with PAM Cooking Spray. Divide the dough into 4 equal portions, about ½ C. each. Take a portion of the dough and pat it into a disk about the size of one section of the waffle iron. Reheat with the remaining 3 portions of the dough. Place the disks on the waffle iron, covering the waffle iron grid completely. Close the lid and cook until mostly set but not quite golden brown, about 3 minutes. Open the waffle iron, spoon an even layer of the topping roughly ½ inch thick across the crust, and close the waffle iron from 1 minute. Open the waffle iron once more, top with the cheese, and close the waffle iron for 20 seconds to melt the cheese. Remove the tamale pies from the waffle iron and serve. Variations: Add ½ C. shredded sharp Cheddar cheese to the crust. Only so much waffling in you? Cook the crust in the waffle iron and serve the topping in a bowl, chili style, with the masa waffle on the side.
WIW: Korean Bibimbaffles
2 C. slightly overcooked rice
1/2 C. marinated vegetables (available prepackaged at most Korean markets, called banchan)
2 eggs
gochujang (hot pepper paste), as needed
kimchi, as needed
sesame oil
soy sauce
Preheat the waffle iron and brush with sesame oil. Place a handful of rice on the waffle iron, distributed evenly. Sprinkle on some of the marinated vegetables and then cover with another handful of rice, evenly distributed. Cook until crispy. (This will take somewhere around 8 minutes, though your waffling time may vary.) While it’s cooking, place a non-stick pan on high heat, add oil and fry an egg sunny side up until it’s crispy on the bottom and soft on top (about a minute). Season the egg with salt and pepper. Assemble your plate with the crispy waffled rice on bottom, egg on top, a spoonful or more of hot pepper paste (depending on taste) and kimchi. Season with soy to your preference and enjoy.
WIW: Waffled Falafel with Tzatziki and Lemon Rice
1 (15 oz) can chickpeas, drained
1 onion, chopped
1/2 C. fresh parsley
2 cloves garlic, chopped
1 egg
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1 dash pepper
1 pinch cayenne pepper
1 tsp. lemon juice
1 tsp. baking powder
1 T. olive oil
1 C. dry bread crumbs
Mash chickpeas in a large bowl until they form a thick paste; set aside. In a food processor or blender, combine onion, parsley and garlic and process until smooth. Add to mashed chickpeas. In another bowl, mix together egg, cumin, coriander, salt, pepper, cayenne, lemon juice, baking powder, and olive oil. Add to chickpea mixture and stir until combined. Slowly add breadcrumbs until the mixture is no longer sticky but still holds together. Form heaping T. into balls and place the  fridge until you’re ready to cook. Heat up waffle iron, spray with a little cooking spray if your iron tends to stick, and cook falafels for a few minutes until lightly browned. Serve in fresh pita bread with tzatziki, greek salad and lemon rice.
(Falafel with rice? Weird. Serve in a pita drizzled!)
Thanksgiving Leftover Sandwich
Vegetable oil or non-stick cooking spray
1 quart leftover or uncooked stuffing (stuffing made with egg works best)
2 C. leftover gravy
8 oz. grated Comté or Gruyère cheese
1 lb. sliced roast turkey breast
1 T. butter
4 eggs
Kosher salt and freshly ground black pepper
2 T. chopped fresh herbs such as parsley, chives, tarragon, or chervil
Adjust oven rack to 5 inches below broiler element and preheat broiler to low. Preheat a four-well Belgian waffle iron according to manufacturer’s instructions. Spray with non-stick cooking spray and add 1 C. of stuffing to each well. Close waffle iron and cook, turning occasionally, until cooked through and crisp, 10 to 12 minutes. Set waffles aside. While waffles bake, make the gravy cheese sauce. Heat gravy in a medium skillet over medium-high heat, whisking frequently, until simmering. Remove from heat and whisk in 6 oz. of cheese. Continue whisking until completely smooth. For a glossier sauce, blend with a hand blender until shiny, about 1 minute. Keep warm. Place the waffles in a large oven-safe skillet or on a foil-lined broiler pan. Top with sliced turkey. Ladle half of cheese sauce over turkey, followed by remaining grated cheese. Broil until cheese is melted and bubbly, about 3 minutes. Meanwhile, fry the eggs. Melt the butter in a large cast iron or non-stick skillet over medium-high heat. Add the eggs and cook until whites are cooked through but yolks are still liquid, about 2 minutes. Top broiled turkey waffles with fried eggs, ladle remaining gravy over the whites of the eggs, season with salt and pepper, sprinkle with herbs, and serve immediately.
WIW: Buffalo Chicken Puff Pastry Waffles
All-purpose flour, for dusting
1 (1/2-lb.) sheet frozen puff pastry, thawed
1 C. shredded chicken (see note, above)
1/4 C. crumbled blue cheese (about 2 oz.)
3 T. Frank’s RedHot, plus more for serving
Blue cheese dressing, for serving
Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.
WIW: Pumpkin Waffles
2 1/2 C. Bisquick
1 C. canned pumpkin
2 eggs, lightly beaten
1 C. milk
2 T. vegetable oil
2 T. pumpkin pie spice
Maple syrup to drizzle
Preheat your waffle iron. In a large mixing bowl, combine the first 6 ingredients with a spoon. Do not over mix, just combine well. When your waffle iron is hot, lightly spray it with a cooking spray. Add about a C. batter at a time if you’re making large waffles. Close lid and wait for waffle to reach your desired crispness. Remove and serve immediately with a drizzle of maple syrup.
WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles
Flour, for dusting
1 (1/2-lb.) sheet frozen puff pastry, thawed
2 C. homemade or store-bought pizza sauce
6 oz. thinly sliced pepperoni
6 oz. shredded mozzarella cheese
Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread 1/2 C. sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.
WIW: Waffle Breakfast Sandwich with Chorizo
4 links chorizo sausage
1 T. extra-virgin olive oil
1 T. unsalted butter
4 eggs
Salt and freshly ground black pepper
1 recipe Savory Cheese Waffles
4 tsp. chopped fresh chives
Make the Sausage: Remove the casings from the sausages and form each link into a 4- to 5-inch patty. Heat the olive oil in a medium sauté pan over medium heat. Add the sausage patties to the pan and cook until well browned, 3 to 4 minutes per side. Remove the patties from the pan and set aside. Add the butter to the pan and melt it over medium heat. Crack the eggs into the pan and reduce the heat to medium-low. Cover the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper. Build the Sandwiches: If desired, trim round waffles into squares to resemble slices of bread. Place one waffle on a plate and top with a sausage patty and a fried egg. Garnish the egg with 1 tsp. chives and top with a second waffle. Repeat with the remaining waffles, sausages, eggs and chives. Serve immediately.
WIW: Ham and Cheese Waffle
1 3/4 C. flour
2 T. sugar
1 T. baking powder
2 lg eggs
1 3/4 C. milk
1/2 C. melted butter, cooled
5 slices of ham, chopped
3/4Â C. mozzarella cheese, shredded
In a large mixing bowl combine all wet ingredients together. Beat until all wet ingredients are well blended. Slowly add in the flour, sugar and baking powder and stir until everything is coated, but don’t over mix. Add some of the mixture to a hot greased waffle iron and top with the strips of ham and cheese. Cook until golden brown and the mixture is no longer a wet dough. You can top with powdered sugar or syrup.
WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta
2 oz. (about 1 C.) fresh baby spinach, finely chopped
2 oz. feta cheese, crumbled (about 1/2 C.)
2 T. pine nuts, toasted
2 cloves garlic, minced
1/2 tsp. dried thyme
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breast halves (about 6 oz. each)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Combine the spinach, cheese, nuts, garlic and thyme in a small bowl. Smash them together with a fork until the filling is more cohesive and easier to handle. Coat both sides of the waffle iron grid with nonstick spray. Make a horizontal cut into the thickest portion of each chicken breast half to form a pocket. Be careful not to cut all the way through. Divide the stuffing mixture into 4 portions and fill each pocket, leaving a margin at the edge so the pocket can close. Season the chicken with salt and pepper. Place as many pieces as will fit in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the chicken more evenly.) Close the lid. Cook the chicken for 7 minutes before checking it. If the breasts are thick, you may need to rotate the meat 180 degrees at this point and continue cooking for another 3 minutes. The chicken should be golden brown and no pink should remain inside. Cut into the thickest part to check, if necessary. (If you’re using an instant-read thermometer, the internal temperature of the meat should reach 165°F.) Remove the chicken from the waffle iron and repeat Step 5 with any remaining chicken. Keep cooked chicken warm in the oven. Serve warm.
WIW: Party-Ready Chicken and Waffles
2 tsp. yeast
½ C. warm water
1 ¾ C. milk
6 T. melted butter
2 eggs
½ tsp. pure vanilla extract
2 C. all-purpose flour
1 T. sugar
Pinch of salt
Pinch of cinnamon
Canola or peanut oil, for frying
1 ¼ C. all-purpose flour
2 T. cornstarch
1 tsp. cayenne pepper
1 T. dried Italian herb seasoning
2 tsp. salt
1 tsp. freshly ground black pepper
1 C. buttermilk
1 ½ lb. chicken tenders, cut into bite-size (about 1-inch) pieces
Hot sauce, to taste
Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm. Make the fried chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.
WIW: Waffled Steak Tacos with Freshly Waffled Tortillas
8 oz. flank steak
Juice of one lime
1 T. neutral oil, such as canola
¼ tsp. cumin
¼ tsp. salt
¼ tsp. freshly ground black pepper
Vegetables:
1 large bell pepper (or 2 small bell peppers), cut into 1â„4-inch wide strips
1 small onion, cut into 1/4-inch wide strips
¼ tsp. salt
Nonstick cooking spray
Tortillas:
1 C. Maseca (or other instant corn masa flour)
¾ C. lukewarm water
Pinch of salt
Optional:
Cilantro, washed and dried
Shredded cheddar, Monterey Jack or Chihuahua cheese
Salsa or pico de gallo
Guacamole
Preheat your waffle iron on medium. In a zip-top plastic bag or bowl, combine the lime juice, oil, cumin, and salt and pepper. Add the flank steak and allow it to marinate while you prepare the rest of the ingredients. In a medium bowl, toss the vegetables with the salt. When the waffle iron has preheated, coat both sides of the grid with nonstick spray, place as many vegetables as will fit in a single layer on the waffle iron and close the lid. Cook the vegetables about 2 minutes, or until they are just starting to soften and display waffle marks. Repeat Step 4 as necessary with remaining vegetables, removing the finished vegetables to a covered bowl to keep them warm. In a medium bowl using your hands, combine the Maseca, water and salt and knead until a soft dough forms. It should be about the consistency of Play-Doh.
Divide the dough into six roughly equal pieces and roll those pieces into balls. Place the balls on a towel and cover with a damp towel to keep them from drying out. Press one ball into a disc with your hand. Place the disc on a sheet of plastic wrap covered with Maseca and cover that with another sheet of plastic wrap. Using a rolling pin, roll out the dough into a circle about 6 inches across.  Place the dough into the waffle iron, close the lid, and cook for about 1 minute or until the dough has firmed up to a tortilla consistency and bears light waffle marks. (Don’t let the waffle marks get too dark or you’ll end up with tortilla chips. Hey, there’s an idea…)  While the first tortilla cooks, repeat Step 8 with another ball of dough. Remove the finished tortillas to a tortilla warmer or wrap them in a clean kitchen towel to keep warm.
When the last tortilla has finished waffling, place the flank steak in the waffle iron and close the lid.  Cook the steak for about 5 minutes. Thicker cuts may take longer. You want it to reach an internal temperature of about 140 degrees. Use an instant-read thermometer or cut into the steak. You should see some pink — but no red — in the center. Remove the finished steak to a cutting board, turn off the waffle iron, and let the meat rest for a couple of minutes before slicing it thinly against the grain. Assemble the tacos: If the tortillas have cooled too much, place one in the waffle iron for 10 seconds and let the residual heat warm it up. Pile the sliced meat into a waffled tortilla and add waffled vegetables. Top with cilantro, cheese, salsa and/or pico de gallo and serve with guacamole on the side if desired.
WIW: Cornmeal Bacon Waffles
2 eggs
1¾ C. buttermilk
5 T. butter, melted and cooled
1½ C. all-purpose flour
1 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ lb. bacon, chopped
Combine the eggs, buttermilk and melted butter in a mixing bowl. In a separate bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. Pour the wet ingredients in with the dry and stir until everything is thoroughly combined. Now it’s time for the bacon! Mix those delicious bits into the batter so they are distributed evenly throughout. Pour the batter into your waffle iron and cook until steam is no longer being emitted from the iron. Serve with butter, syrup and a hearty helping of more bacon.
WIW:Â Ham & Cheese Hashbrown Waffles
1 (20-oz.) package refrigerated hash brown potatoes
8 oz. black forest ham, diced
1 1/2 C. shredded cheddar cheese
3 large eggs, beaten
2 cloves garlic minced
2 T. chopped fresh parsley leaves
1/2 tsp. dried thyme
1/4 tsp. smoked paprika
Kosher salt and freshly ground black pepper, to taste
Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray. In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste. Pour a scant 1/2 C. of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes. Serve immediately.
WIW: Savory Cheese Waffles
2 C. all-purpose flour
1½ tsp. baking powder
1 tsp. salt
1 tsp. freshly ground black pepper
2¼ C. buttermilk
4 T. melted butter
2 eggs
2 C. grated cheddar cheese
Make the batter: In a large bowl, whisk the flour with the baking powder, salt and pepper to combine. In a medium bowl, whisk the buttermilk with the butter and eggs to combine. Add to the flour mixture and whisk well to combine. Gently fold in the cheese. Make the waffles: Preheat the waffle iron and preheat the oven to 200°F. Lightly spray the waffle maker with nonstick spray and ladle batter into the waffle maker. Prepare the waffles according the manufacturer’s instructions. When the waffle is done, remove it with tongs and place it on a baking sheet. Keep the waffles warm in the preheated oven while you cook the rest of the batter. Serve immediately or freeze for later. (To freeze: Wrap the finished waffles tightly in plastic wrap, then seal them inside a plastic bag. Store in the freezer for up to three months. Reheat in a toaster or in a 300°F oven until crisp and warm.)
WIW: Toasted Cheese Wavioli
1/2 C. milk
1 large egg
1 T. extra-virgin olive oil
1 C. seasoned bread crumbs
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 lb. cheese ravioli, chilled
Nonstick cooking spray
1 C. marinara sauce
Preheat the waffle iron on medium. Cover a baking sheet with wax or parchment paper and set it aside. Preheat the oven on its lowest setting. In a small bowl, whisk together the milk, egg, and olive oil. In another small bowl, combine the bread crumbs, salt, and garlic powder. Dip the ravioli first into the milk mixture, coating both sides, then dip in the bread crumb mixture, pressing the mixture so it sticks. Place the coated ravioli on the prepared baking sheet. Coat both sides of the waffle iron grid with nonstick spray. Heat the marinara sauce in a small saucepan over medium heat or in the microwave for 1 minute. Place as many ravioli as will fit in the waffle iron, close the lid, and cook for 2 minutes, or until crispy and toasted.
Sandwich Bread Waffles
2 eggs (separated)
2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 C. buttermilk (or add 1 tsp of lemon juice to regular milk and let it sit for 5 min)
2 T. melted butter
1/4 C. of green onion, chopped
3/4 C. of grated cheese (I used Tillamook White Cheddar – so good!)
Beat the egg whites until just firm; set aside. Add all the dry ingredients to a clean mixing bowl; whisk to combine. Beat the egg yolks and add them to the milk. Stir the liquid ingredients into the dry ones. Add melted butter and beat on low until just combined. Add the shredded cheese and the green onion and mix in. Fold the egg whites into the mix and stir gently until just combined. Preheat your waffle iron. Add batter and cook according to manufacturers’ directions.
Use these waffles to make a sandwich, instead of regular sandwich bread. Excellent as bread for a BLT or a Turkey, Bacon, Swiss sandwich.
Waffle Iron Fried Cheese
3 T. all-purpose flour
1/2 tsp. paprika, or a pinch of cayenne pepper
1/2 lb. low-moisture mozzarella, sliced about 1/2 inch thick (see note above)
2 large eggs, beaten
1/2 C. bread crumbs
Nonstick cooking spray
Salsa, for serving (optional)
Preheat waffle iron. (Set it to medium if it has temperature controls.). On a plate, mix flour with paprika or cayenne. Place eggs in a second plate or bowl and bread crumbs in a third. Working one slice at a time, coat cheese in flour, then egg, then breadcrumbs. Spray both sides of waffle iron with nonstick spray, place as many cheese slices as will fit in waffle iron, and close lid. Cook until bread crumbs turn golden brown, about 1 minute. Repeat with any remaining cheese. Serve hot on its own or with salsa for dipping. Note: Any good melting cheese such as young provolone, fontina, Jack, cheddar, or a queso chihuahua can be used in place of the mozzarella. Avoid fresh mozzarella or dry cheese meant for grating. Some recipes call for the breaded cheese to be refrigerated (or frozen) before cooking. I did not find this to be necessary with the waffle iron version, but you can certainly bread the cheese several hours ahead and refrigerate it until you’re ready to waffle.
Green Chile Waffled Quesadillas
4 flour tortillas
1 C. shredded Mexican- style cheese, such as queso Chihuahua or Monterey Jack
1â„4 C. chopped canned green chiles
Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Place a tortilla on the waffle iron and, taking care because the waffle iron is hot, spread half of the cheese and half of the green chiles evenly across the tortilla, leaving a margin of an inch or so around the edge of the tortilla. Top with another tortilla and close the waffle iron. Check the quesadilla after 3 minutes. When the cheese is melted and the tortilla has golden brown waffle marks, it is ready. Remove the quesadilla from the waffle iron. Repeat Steps 2 and 3 with the remaining ingredients, cut into wedges, and serve. Notes: For a more substantial meal, add one of the following to the tortilla in Step 2: • 1â„2 C. shredded chicken or pork • 1â„2 C. sliced steak • 1â„2 C. refried beans Garnish with one or more of the following: • Chopped scallion • Crumbled bacon • Sour cream • Salsa • Guacamole
Waffled Hash Browns with Rosemary
1 (10 oz.) russet (baking) potato, peeled and shredded
1/2 tsp. fresh rosemary, finely chopped, or 1 tsp. dried rosemary
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. unsalted butter, melted
grated cheese, sour cream or ketchup, for serving
Preheat a waffle iron on medium. Squeeze the shredded potato with a towel until it’s as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.)
In a mixing bowl, combine the shredded potato, rosemary, salt and pepper. With a silicone brush, spread the butter on both sides of the waffle iron. Pile the shredded potatoes into the waffle iron–overstuff the waffle iron a bit–and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid may be hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream or ketchup.
WBLT (Waffled Bacon, Lettuce and Tomato)
3 strips bacon
1 T. Butter, room temperature
2 slices sturdy Sandwich Bread
1 small ripe tomato, cut into ½ inch slices
2 leaves lettuce, washed and dried completely
Preheat the waffle iron on medium. Place the bacon strips in the waffle iron and close the lid. To ensure the bacon cooks thoroughly and evenly, make sure no part of the bacon is hanging out of the waffle iron. After 4 minutes, check the bacon—thin-cut slices could be ready, though thicker cuts may need I or 2 minutes more. When the bacon is crispy without being blackened, remove it from the waffle iron and set aside. Turn the waffle iron down to low. Spread a thin, even layer of butter on one side of each piece of bread. Spread the mayonnaise on the other side of one slice of bread and place it—mayo side up—on the waffle iron, as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Distribute the bacon, tomato, and lettuce evenly across the sandwich. Top with the second slice of bread, butter side up. Close the lid of the waffle iron and cook until the bread is golden brown, 2 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. Remove the sandwich, slice it in half diagonally, and serve. Variations: Add a slice of Avocado; Sub Arugula for Lettuce, Sub smoked salmon for bacon, Add sliced hard boiled egg, sub roasted red pepper for the tomato, sub pesto for mayo.
Quick and Easy Waffled Hash Browns
1 medium (12 ounce) russet potato
2 green onions, minced
1/2 teaspoon reduced-sodium seasoned salt
1/4 teaspoon black pepper
Preheat a waffle iron (to medium heat, if you have the option). Peel (if desired), and shred the potato. Place the shredded potato in a colander and press on it with a paper towel to remove moisture. You should have about 2 cups of dried potato. Toss in a medium mixing bowl with onions and seasoning. Spread a cup of the potatoes evenly across the waffle iron. Close lid and cook 2 minutes. Gently press down on the lid to compress the potatoes and cook 6 more minutes, until potatoes are crisp and brown. Repeat with remaining potatoes.
Yield: 2 servings
Calories: 125
Fat: 0g
Fiber: 2g
Pizza Waffles
1 package crescent rolls (8 pieces)
1 1/3 C. mozzarella cheese
pepperoni (or your favorite pizza toppings)
pizza sauce for dipping
Preheat waffle iron and spray with cooking spray. Unroll crescent rolls. You will have 8 triangles. Pinch seams to connect 2 triangles so you form 4 rectangles. Place 1/3 C. mozzarella cheese and pepperoni in each rectangle. Fold over and pinch to seal all sides. Repeat with remaining sections. Place each piece of dough on the preheated waffle iron. Close and cook 5 minutes or until browned. Serve warm with pizza sauce for dipping.
Chicken, Broccoli & Cheddar Potato Waffles
5 yukon gold potatoes
1/3 C. 2% milk
3 T. unsalted butter
1 1/3 C. chopped rotisserie chicken
1 C. shredded cheddar cheese
1 1/3 C. finely chopped boiled broccoli
1/2 tsp. table salt
1/4 tsp. coarse ground black pepper
1 C. all purpose flour
1 large egg
Boil the potatoes until tender about 30 minutes. Drain and place them in a large bowl. Mash them and then add milk and butter. Mix until well incorporated. Stir in the chicken, cheese, broccoli, salt, pepper, flour and egg. Turn on a waffle iron to medium/high heat. Spray with non-stick spray if need be. Pour in 1/3 C. batter and cook until slightly brown.
Waffled Ham and Cheese Melt with Maple Butter
1 T. unsalted butter, at room temperature
2 slices sandwich bread
2 oz. Gruyère cheese, sliced
3 oz. Black Forest ham, sliced
1 T. Maple Butter
Preheat the waffle iron on low. Spread a thin, even layer of butter on one side of each piece of bread. Pile the cheese and ham on the unbuttered side of one slice of bread, and put the open-face sandwich in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Place the second slice of bread on top, with the buttered side up, and close the waffle iron. Check the sandwich after 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich but do so carefully – the lid could be very hot. Remove the sandwich from the waffle iron when the bread is golden brown, and the cheese is melted. Spread the Maple Butter on the outside of the sandwich. Slice in half diagonally and serve. Makes 1 sandwich. Maple Butter: Combine 8 T. (1 stick) salted room-temperature butter with 1 T. maple syrup in a medium-size bowl and whip with an electric mixer or a whisk until well-blended.
Sweet And Savory Waffled Sausage Patties
2 T. maple syrup (sub reduced apple cider for variation)
1 tsp. dried sage
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried marjoram
1/8 tsp. cayenne pepper
1 lb. ground pork
nonstick cooking spray
Preheat the waffle iron on medium. Preheat the oven on its lowest setting. In a medium sized bowl, combine the maple syrup, sage, salt, black pepper, marjoram and cayenne pepper and mix well to combine. Add the pork to the spice mixture, and mix well with your hands. Form patties that will fit on one section of your waffle iron. Coat both sides of the waffle iron with nonstick spray. Place a patty on each section of the waffle iron and close the lid. With thin patties in a conventional style waffle iron, the meat may be done in as little as 2 minutes. Belgian-style machines or thicker patties may require more time. The pork should reach an internal temperature of 160°F on an instant-read thermometer. Remove the patties from the waffle iron and serve. Place the finished sausage patties in the oven to keep them warm while the others cook in the waffle iron.
Waffled Pajeon (Korean Scallion Pancakes)
1 C. all-purpose flour
1 1/2 tsp. granulated sugar
1 tsp. salt
1 C. water
10 scallions, washed and dried
Nonstick cooking spray
Sesame-Soy Dipping Sauce (recipe follows)
Preheat the waffle iron on medium. In a medium-size bowl, combine the four, sugar and salt. Add the water and whisk just until combined. Trim away the white bottoms of the scallions. Trim the tops of the scallions if they are ragged and sad. Cut the stems so that they are roughly the length of one section of your waffle iron. Coat both sides of the waffle iron grid with nonstick spray. Arrange a small handful of scallions on the waffle iron. For the best-looking pajeon, set the scallions in the “valleys†of the waffle iron and arrange t hem in a crisscross pattern. Pour about 1/4 C. of batter on top and close the waffle iron. Cook until the batter has set and the scallions have cooked through, 4 minutes. You can poke one of the scallions with the tip of a sharp knife to see if it has cooked. Remove the pajeon from the waffle iron and repeat Steps 4 and 5 with the remaining scallions and batter. Serve with Sesame-Soy Dipping Sauce.
2 T. soy sauce
1 T. rice wine vinegar
1 T. honey
1 tsp. toasted sesame seeds
Place the soy sauce, rice wine vinegar, honey and sesame seeds in a small bowl, stir to combine and set the sauce aside.
Savory Waffles, 6 Ways
Basic Top Notch Waffle: Whisk 2 C. flour, 1/4 C. confectioners’ sugar, 2 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda in a large bowl. Whisk 1 1/2 C. milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.
Sesame, Scallion and Sausage: Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 tsp. each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.
Smoked Salmon and Chive : Reduce the milk to 1 1/4 C. and add 1/2 C. sour cream. Add 4 ounces chopped smoked salmon, 1/4 C. minced chives and 2 T. chopped tarragon to the batter. Top the waffles with more sour cream and chives.
Bacon and Almond: Add 8 chopped cooked bacon slices, 1/2 C. finely chopped marcona almonds and 2 tsp. each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.
Goat Cheese and Kale: Add 4 ounces crumbled goat cheese, 1 C. finely chopped kale, 2 T. chopped mixed herbs (parsley, basil and dill), 1 tsp. grated lemon zest and 1/4 tsp. cayenne pepper to the batter. Top the waffles with arugula salad.
Chili Cornbread: Replace 1 C. of the flour with cornmeal. Add 1 C. each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 C. chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.
Salami-Provolone: Add 1/2 C. each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 tsp. pepper to the batter. Top the waffles with ricotta and olive oil.
Pancetta & Cinnamon Waffles
1/2 C. chopped walnuts
1 T. vegetable oil, plus 1/3 C., plus extra for greasing the waffle iron
3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces
3 C. Belgian waffle mix (recommended: Krusteaz)
2 eggs
1 1/2 C. water
1 1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 C. maple syrup
Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool. Preheat and lightly grease a waffle iron. Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool. In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer’s instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown. Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately
Waffled Churro French Toast Sticks
1/2 T. cinnamon
1/3 C. sugar 75g
8 slices bread
2 extra-large eggs
1/2 C. milk PLUS a few T. extra, 120ml
3/4 C. breadcrumbs 70g
Oil for the waffle iron
1/2 C. cream cheese 115g
2 T. maple syrup
Preheat your waffle iron on a medium-high setting. Mix the cinnamon and sugar in a shallow bowl. Cut the bread into even sticks, about 1 inch wide. In a shallow dish, whisk together the eggs and milk. Soak two bread pieces (or as many as will fit into your waffle maker) in the milk mixture, then coat in breadcrumbs. Lightly grease both sides of the waffle iron and add the French toast pieces, careful to avoid them touching each other. Cook until browned and crispy but not dried out, approximately 3-4 minutes. When the pieces are done, immediately dredge them through the cinnamon and sugar mixture and sprinkle it all over the waffle indents as well. Set aside. Proceed with the remaining bread pieces the same way. To make the dip, mix the cream cheese with the maple syrup and enough milk to give it a creamy but not liquid consistency. Serve along with the Waffled Churro French Toast Sticks. Recipe Notes: The amount of breadcrumbs really depends on how thick of a layer they form on your toast sticks, so you may need a bit more or even a bit less than the recipe specifies. Adjust accordingly as you go.