Use a waffle iron for more than breakfast

Create delicious entrees, side dishes and even sweet desserts with this handy device

    It’s waffle time.
    Similar to pancakes but with indentations perfect for capturing silky melted butter and sweet syrup, waffles are a delicious comfort food.
    But waffles aren’t just for breakfast, and in this season of Lent, they’re ideal for a Friday meal for those observing meatless Fridays.
    Try a savory waffle that’s sure to warm hearts — and stomachs — for lunch or dinner. And  a sweet version is perfect for dessert, especially when topped with a dollop of whipped cream or scoop of ice cream.
    Variations on waffles are plentiful.
    Add a little chopped ham, chopped pecans, crumbled cooked sausage or fresh blueberries to the batter. Or top a waffle with apple, blueberry or cherry pie filling, fresh strawberries and whipped cream, sliced fresh apples sautéed in butter and cinnamon or orange marmalade.
    Need a side dish? Try a fruit compote.
    Waffle irons can be used for much more than just waffles, however.
    Try making a frittata, hash browns, crab cakes or brownies — anything that can benefit from a crunchy surface.
    Have fun and enjoy, remembering that breakfast — even when served at night — can be a delicious and nutritious meal.
    Following are recipes that use a waffle iron from seriouseats.com.

 

    seriouseats.com

Buttermilk Waffles

1-1/3 cups flour
1/4 cup plus 2 tablespoons powdered sugar 1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 vanilla bean, split and scraped
1 3/4 cups cultured lowfat buttermilk
3 tablespoons unsalted butter, melted
2 large egg whites
1 teaspoon vanilla extract
Maple syrup, for serving

    For the batter, combine flour, powdered sugar, salt, baking soda, baking powder and the scrapings of the vanilla bean in a large bowl, mixing by hand until the seeds are well dispersed. Add buttermilk, melted butter, egg whites and vanilla extract and whisk until smooth.
    Set waffle iron to medium and preheat until ready. For an eight-inch square machine, scrape in roughly half the batter. For a seven-inch Belgian machine, scrape in about one-third of the batter. Close lid and cook 4-1/2 to six minutes, until waffle is golden brown but still steaming. Serve immediately with maple syrup. Cook remaining batter as before.

 

Sourdough Waffles

1 cup flour
1-1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon kosher salt
2 large eggs
3/4 cup whole milk
1 cup sourdough starter
3 tablespoons unsalted butter, melted, plus more for serving
Maple syrup, for serving

    In a medium bowl, whisk together flour, baking powder, sugar and salt until well combined.
    In a large bowl, whisk together eggs, milk, starter and melted butter until well combined. Add dry mixture to wet mixture and whisk until just combined. (Depending on the thickness of the starter, you may need to adjust the batter’s consistency. It should be the consistency of pancake batter. Add milk to thin it, if necessary.)
    Cook in waffle iron according to the manufacturer’s directions. Serve with butter and maple syrup.

 

Waffle Your Ramen

1 large egg
1 teaspoon soy sauce, plus more for serving
1 tablespoon sesame seeds, plus more for serving
Toasted sesame oil
1 packet instant ramen noodles, soaked in hot water for 3 minutes and drained
1 tablespoon chopped green onions for garnish, optional

    Preheat waffle iron to medium.
    In a medium bowl, beat egg with soy sauce, sesame seeds and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture.
    Place noodle mixture in waffle iron and close lid. Cook two to three minutes, until golden brown in spots. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.

 

Macaroni and Cheese Waffles

1 pound dried macaroni
Kosher salt
2 tablespoons butter, plus more for greasing baking sheet
1 tablespoon flour
1 cups whole milk
Dash hot sauce, plus more for serving
1 teaspoon mustard
1-1/4 pounds grated cheddar cheese
Maple syrup, optional

    Place pasta in a large pot and cover with lukewarm water by two inches. Add two tablespoons salt. Bring to a boil over high heat, stirring occasionally, and cook six minutes, until pasta is tender. Drain pasta.
    Heat butter in a large Dutch oven over medium heat until melted. Add flour and cook, stirring, until pale golden blond. Slowly whisk in whole milk. Whisk in hot sauce and mustard. Bring to a simmer. Reduce heat to low and stir in 3/4 pound grated cheese. Stir until melted. If smoother texture is desired, transfer to a blender and blend on high speed until glossy and smooth.
    When pasta is cooked, add cheese sauce and stir to combine. Pour mixture into a greased rimmed baking sheet and flatten with a spatula. Refrigerate 30 minutes, until completely set.
    Carefully cut macaroni and cheese into eight even squares.
    Using a wide spatula, carefully lift one square and plate it on a cutting board. Cover top with a quarter of the remaining cheese. Place another square of macaroni on top of the cheese, creating a sandwich.
    Place sandwich in preheated waffle maker. Close and cook six minutes, until golden brown on both sides and cheese has crisped. Remove from waffle iron and serve with syrup and hot sauce. Repeat with remaining waffles.

 

Overnight Yeast-Raised Waffles

For waffles:
6 tablespoons unsalted butter
4 teaspoons sugar
1 teaspoon kosher salt
1-1/4 cups cold milk
1 large egg, cold
1-1/2 cups flour
1-1/4 teaspoons instant dry yeast (not rapid-rise)
1/4 teaspoon baking soda
Safflower, vegetable or canola oil
For serving:
Maple syrup
1 cup lemon chantilly, optional
2 cups fresh strawberries, washed and sliced (optional)

    Melt butter in a three-quart stainless steel saucier or saucepan, stirring and scraping sides as it bubbles. Cook until golden brown. Remove from heat and immediately stir in sugar, salt and milk, followed by egg. Sift in flour and stir until smooth. Add yeast and baking soda, stirring to combine. Cover and refrigerate 12 and 18 hours.
    Set waffle iron to medium and preheat. If using cast iron waffle iron, brush lightly with oil. For an eight-inch square machine, scrape in half of the batter. For a seven-inch Belgian machine, scrape in about one-third batter. Close lid and cook five to seven minutes, until golden brown but still steaming. Cooked waffles can be held on a rack in a 200-degree oven while remaining batches are cooked.
    Serve immediately with maple syrup, lemon chantilly and/or strawberries.

 

Buttery, Flaky Frangipani Puff Pastry Waffles

9 tablespoons almond meal
4-1/2 tablespoons sugar
1 tablespoon flour, plus more for dusting
Large pinch kosher salt
6 tablespoons unsalted butter, softened
1 large egg
1 1/2-pound sheet frozen puff pastry, thawed
Powdered sugar, for dusting

    In a stand mixer fitted with the paddle, combine almond meal, sugar, flour and salt and mix at low speed until blended. Add butter and egg and mix until frangipani is light and fluffy.
    Lightly dust a work surface. Lay out puff pastry sheet, lightly flour the top and roll into a 16-by-16-inch square. Spread frangipani on puff pastry, leaving a one-inch border on all edges.
    Roll puff pastry sheet like a jelly roll. When rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral.
    Place spiral in center of a preheated Belgian waffle iron and cook 12 minutes, until pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200 degrees.
    Transfer to a cutting board, cut into wedges, dust with powdered sugar and serve immediately.

 

Cinnamon Raisin Puff-Pastry Waffles

All-purpose flour, for dusting
1 1/2-pound sheet frozen puff pastry, thawed
1/2 cup softened cream cheese
1/4 cup raisins
Cinnamon, for dusting
Sugar, for sprinkling

    Lightly dust a work surface with flour. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16-by-16-inch square. Spread cream cheese in an even strip across center of puff pastry, leaving a one-inch border both ends of strip. Sprinkle all over with raisins, leaving a one-inch border on all edges. Lightly dust all over with cinnamon and sprinkle with sugar.
    Roll puff pastry sheet like a jelly roll. When rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then coil into a disk-shaped spiral. Place spiral in center of preheated Belgian waffle iron and cook about 10 minutes, until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200 degrees.
    Transfer to a cutting board, cut into wedges, and serve immediately.

 

 

Guava and Cream Cheese Waffles

All-purpose flour, for dusting
1 1/2-pound sheet frozen puff pastry, thawed
1 cup spreadable cream cheese
4 ounces guava paste, thinly sliced
Powdered sugar, for dusting

    Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into a 16-by-16-inch square. Spread cream cheese on puff pastry, leaving a one-inch border on all edges. Evenly space guava paste slices on top of cream cheese.
    Roll puff pastry sheet like a jelly roll. When rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then coil into a disk-shaped spiral. Place spiral in center of preheated Belgian waffle iron. Cook 12 minutes, until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200 degrees.
    Transfer to a cutting board, cut into wedges, dust with powdered sugar and serve immediately.

 

 

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