Neutral Waffle Base
> 2 cups flour
> 2 eggs
> 1 3/4 cup milk
> 1/2 cup vegetable oil
> 4 teaspoons baking powder
This waffle is ready for you to add any flavor or combination of flavors to it. You can also just add a little sugar and have normal people waffles.
Pizza Waffles
Make a batch of Neutral Waffle Base to mix with this flavoring.
> 1 small can tomato paste
> 2 or 3 tablespoons garlic powder, or 2-3 cloves minced
> 1/2 cup grated parmesan cheese
> 1/2 cup chopped pepperoni
> shredded cheese
Mix everything but the pepperoni and cheese together until it's about the consistency of play dough. For a single flavored waffle, put a waffle-worth of batter in a small bowl and add a heaping tablespoon of pizza mix and a bunch of pepperoni chunks; for a full batch, mix it all in the large bowl. Mix until the batter is uniformly light red, adding more flavor if needed. Waffle. Remove from waffle iron and add cheese. Put on a small cookie sheet and throw it in the oven until the cheese melts and the waffle hardens up a bit.
Roasted Pepper Waffles with Italian Sausage
Make a batch of Neutral Waffle Base for this recipe.
> 3 or 4 bell peppers (I went with orange and red)
> 1/2 onion
> 1 lb bulk italian sausage
Roast 2 or 3 peppers in the oven until they just start to blacken on the edges. While that's going, start cooking the sausage. Chop up remaining pepper and onion and add once sausage is mostly done. Take peppers out of the oven and toss 'em in a food processor. Add 1 heaping tablespoon to a single waffle-worth of batter, or mix with the whole batch. Waffle. Top with sausage, peppers and onions.
Black Bean Burger Waffles
> 1 can black beans
> 1 egg
> 1 cup breadcrumbs
> Garlic powder or minced garlic
> Other seasonings and maybe even vegetables
> Flour
Mash everything together. For veggie-heavy burgers, chop up some onion and green pepper and maybe throw in some corn; for spicy burgers, add chili powder and maybe red pepper flakes; for a burger that tastes more like tacos, add cumin. Add flour to your mix if it looks like it's falling apart. Spray waffle iron with non-stick spray of your preference. Spread mix on hot waffle iron: it will not spread neatly on its own if you just close the lid. Waffle. Do not check it, you will tear the waffle in half. If waffle is still floppy, toss it in the oven a little while to harden up. Top with salsa.
Buffalo Chicken Waffles
Make a batch of Neutral Waffle Base for this recipe.
> 2 chicken strips, or 4-5 chicken nuggets, or 1 cup cooked chicken (one waffle, x4 for a full batch)
> Tabasco or buffalo sauce
Toss chicken with sauce and reheat gently. Mix cooked chicken with one waffle-worth of batter or the full batch, adding a little more sauce to the mix. Waffle. Serve with blue cheese dressing.
These are frigging amazing. Makes me want to invest in a waffle iron.
Quote from: stelz on May 01, 2013, 06:08:43 PM
These are frigging amazing. Makes me want to invest in a waffle iron.
When we got married last summer, I specifically requested no one give us anything, just help out with the party somehow. So his friend got us a waffle iron specifically because "every kitchen needs an appliance that only does one thing and never gets used otherwise." And thus, out of sheer contrarian lunacy, waffle night was born.
A waffle iron with a backstory. :lol:
Waffle Latkes
> 1 large potato
> 1/2 cup bread crumbs
> 1 egg
> Salt and pepper to taste
Rinse and shred the potato, mix with other ingredients. Add more bread crumbs if it looks way too mushy. Spray waffle iron generously with non-stick spray of your choice. Spread potato mix on the iron and waffle. (Optional: top with sour cream)
OK yeah now I'm making latkes tonight for dinner, thanks. :lulz:
Womlette
> 2 eggs
> Milk
> 1/2 cup omelette fillings
> shredded cheese
Mix eggs with a small amount of milk, add omelette fillings of your choice (diced ham and onions, peppers and mushrooms, anything that can be chopped up to about 1/2 inch cubes), Waffle. This will cook much faster than most other waffles, so keep an eye on it but don't open too soon. When it's done the eggs will be solid but not browning. Top with shredded cheese and fold over.
For difficult fillings like hash or spinach, cook separately in a pan and add to the womlette at the cheese step.
Quote from: M. Nigel Salt on May 30, 2013, 12:58:08 AM
OK yeah now I'm making latkes tonight for dinner, thanks. :lulz:
They are so the best food ever.
Spinach and Artichoke Waffles
Flavoring for use with Neutral Waffle Base
> 1 can artichoke hearts, or fresh equivalent
> A bunch of fresh spinach, like 3 handfuls
> Garlic powder (generous)
> Grated parmesan cheese
> Neufachel or other spreadable cheese
Blend the fuck out of the spinach and artichoke hearts, adding garlic and grated cheese after it's mush. Add generous spoonful to 1 waffle of batter and mix until uniformly green, waffle at low setting and wait until the outside is starting to brown to remove (or you will get mushy insides waffles), top with cheese.
Honey Apricot Walnut Waffles
Flavoring for use with Neutral Waffle Base
> Handful of dried apricots, diced
> Handful of finely chopped walnuts
> Enough honey to make everything sticky
Mix everything together and add 1 or 2 spoonfuls to 1 waffle of batter, watch like a hawk while waffling, this one can burn.
Garlic Quinoa Waffles
> 1 cup cooked quinoa
> 6 cloves garlic (or more, to taste)
> 1 cup flour
> 1 egg
> 1/4 cup oil
> 1/4 cup milk
> 2 teaspoons baking powder
Roast garlic and add it to cooked quinoa, add dry ingredients and mix, add egg and oil and mix, add milk until the mixture is somewhat smooth, waffle.
These all make me want a waffle maker. They sound quite awesome
Yeah. I would actually LIKE a lot of these. And they would be ALL MINE:
"Hey, whatcha makin'?"
"Garlic Quinoa Waffles."
"EW. You're SICK." :lulz: :lulz: :lulz:
I made falafel waffles, salmon waffles, and cornbread waffles a few years ago, and posted about it here.
I imagine you've already figured this out, but waffle batters seem to require more water than the equivalent batter intended to be used in non-waffle form.
You have taken experimental waffle science to a whole new level!
Quote from: Emo Howard on July 11, 2013, 08:10:31 PM
I made falafel waffles, salmon waffles, and cornbread waffles a few years ago, and posted about it here.
I imagine you've already figured this out, but waffle batters seem to require more water than the equivalent batter intended to be used in non-waffle form.
You have taken experimental waffle science to a whole new level!
Did you post recipes for them here? My falafel waffles came out woefully undercooked and I'd love to try salmon waffles!
Vegan Neutral Waffle Base
> 2 1/4 c flour
> 1 3/4 c water
> 1/2 c vegetable oil
> 1 tbsp corn starch + 3 tbsp hot water
> 1 tbsp margarine, melted
> pinch salt
use with any waffle flavoring or just add sugar for regular waffles
We are all accustomed to the fact that waffles are a sweet treat.
Spicy waffles recipe with sage and cheddar cheese changed everything! These waffles are not just a savory dish in and of itself, but also an excellent base for any sandwiches!
For the recipe "Spicy waffles with sage and cheddar cheese"
You will need:
120 g
- Coconut flour
180 ml
- Coconut milk
90 g
- Cheddar Cheese
2 pcs.
- Egg
50 ml
- water
3 tsp
- Baking powder
one and a half tsp
- Sage, powder
quarter of spoon
- Garlic, powder
taste
- salt
Cooking method
Step 1
In a deep bowl, mix flour, baking powder, and all seasonings.
Step 2
Add liquid ingredients and stir until the dough is smooth.
Step 3
Rub cheese into the dough and mix again.
Step 4
Heat your waffle maker (https://www.bestadvisor.com/waffle-maker). If it is not with a non-stick coating, then lubricate the surface with coconut oil.
Put the dough, close the lid of the waffle iron and fry for 4-5 minutes.
When the steam stops going out of the waffle iron, try to open the top part - if it moves away easily, then everything is ready!
Does this one come out tasting coconutty?
This is the one that I use. It works the bomb with an old school casr iron stovetop waffler.
Yeasted Waffles
1 stick of butter (melt this carefully on very low heat and then cool)
2 cups milk (lowfat, almond milk, whatever is ok)
2 cups all purpose flour
1 tbsp sugar
1/4 tsp yeast
1/2 tsp vanilla extract
Mix all the above in a bowl the night before you want to make waffles. If you make the batter late at night, cover and put on countertop for the remainder of the night. If you make it earlier in the day, put it in the fridge.
Just before you are going to make waffles add in to the batter:
2 egg yolks
2 egg whites beaten till bubbly - fluffy.
It's pretty adaptable. You can leave out the vanilla and tweak it with other things.