waffles - fi

Known to the Swedes as Våffeldagen, waffle day initially rose out of someone mishearing Vårfrudagen, Our Lady’s Day. In Sweden, this day traditionally marks the first day of Spring, but really who needs an excuse to celebrate these griddled wonders?

Eaten worldwide in both sweet and savoury form, the waffle is one of the most versatile dishes around. Enjoyed in America with fried chicken, in Belgium and Sweden with confectioners’ sugar, and in Macau with fruit, everyone seems to have their own preference for how they like their waffles.

Growing up in a household where waffles meant Bird Eye potato waffles to be served when you were off school ill, ‘real’ waffles retained an air of mystery. On a trip to Texas last year, I had my first taste of what those Texans consider breakfast – thick, doughy waffles covered in sticky syrup and served with, seemingly, everything under the sun.

In recent years there’s been a surge in popularity for weird and wonderful waffles, a far cry from the plain egg waffles served as street food in Hong Kong. So crack out the waffle iron and get trying some of the most wacky and innovate recipes from around the web.

Pizza Waffles

Mac & Cheese Waffle Burger

Waffled mac and cheese burger…. Enough said! #foodbeast

A video posted by Big Tym (@tymbussanich) on

Seared Foie Gras and Rosemary Waffles with Prune-Armagnac Ice Cream, Caramelized Pineapple and Veal Reduction 

1 quart veal or poultry stock
1 pound grade A foie gras
Salt and pepper
1 golden pineapple
1 ounce white sugar
Vegetable oil
6 wedges Rosemary Waffles, recipe follows
6 (1-ounce) scoops Prune and Armagnac Ice Cream, recipe follows
6 chervil plushes

In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency.

Clean the foie gras and remove the veins. Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern. Season the medallions with salt and pepper. Heat a skillet over high heat. When pan is very hot, add foie gras and sear on both sides until medium rare.

Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with sugar. Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown.

To serve, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil plush. Drizzle a little of the veal reduction around the plate and serve immediately.

Rosemary Waffles:
1/2 pound all-purpose flour
1 teaspoon salt
1/2 ounce sugar
1 1/2 tablespoons baking powder
4 egg yolks
12 ounces (1 1/2 cups) milk
4 ounces (1 stick) butter, melted
4 egg whites
1/2 tablespoon chopped fresh rosemary leaves

Special Equipment: a waffle iron

Sift together all the dry ingredients into a large mixing bowl. Slowly whisk in the yolks, 1 at a time. Next, add the milk, followed by the melted butter.
In the bowl of an electric mixer, whip the egg whites to soft peaks. Fold them into the batter. Finally, fold in the chopped rosemary.
Make waffles in a waffle iron according to the manufacturer’s instructions.

Prunes in Armagnac:
6 cups water, plus 1/2 cup
4 tea bags
2 pounds prunes
12 ounces sugar
18 ounces (2 1/4 cups) Armagnac

Boil 6 cups of water in a saucepan. Remove from the heat and add the tea bags. Let infuse for 2 minutes, and then add the prunes. Cover the pan and let stand at room temperature overnight.
In a small saucepan, bring the sugar and 1/2 cup water to a boil. Set syrup aside to cool and then refrigerate.
The following day, strain the prunes and put them in a large glass jar. Pour the Armagnac over. Add the cold syrup. Let macerate for 1 month in a cool place.

Prune and Armagnac Ice Cream:

18 ounces Vanilla Creme Anglaise, chilled, recipe follows
4 ounces (1/2 cup) heavy cream
2 ounces (1/4 cup) Armagnac
6 Prunes in Armagnac, diced, recipe follows
3 tablespoons syrup (from the Prunes in Armagnac)

Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft. At this point, add the heavy cream, Armagnac, prunes, and syrup. Continue to churn until thick, and then transfer to a container with a tight-fitting lid. Freeze until ready to use.

Vanilla Creme Anglaise:
1 vanilla bean
8 ounces (1 cup) milk
4 egg yolks
2 ounces sugar

Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan. Add milk to pan, and bring to a gentle boil. In a mixing bowl, whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of a spoon. Strain through a fine-mesh conical sieve. Serve hot or cold.


S’mores Waffle Sandwich

Waffle batter
1 bag of marshmallows
1 cup of graham cracker crumbs
1 cup milk chocolate chips

Make waffles according to directions on package. Stack them on waxed paper.

When ready to serve, heat the waffle iron and place half the waffle in the iron and the other half ready to fold over. Sprinkle marshmallows, ¼ graham cracker crumbs and ¼ cup milk chocolate chips across. Press down the other half of the waffle and close the iron. Cook until chocolate starts to melt and marshmallow is oozing out.


And perhaps the strangest of all waffle creations –
Fried Chicken and Waffle Cake 

Aside from some of the more outlandish recipes, there are some ‘waffley’ good recipes cropping up on the internet.

Chana Masala Waffles

Waffle dry ingredients:

1 cup chickpea flour
¼ cup yeast
1 teaspoon baking powder
1 teaspoon coconut sugar (or other vegan sugar)
1 teaspoon chana masala spice blend
1 teaspoon toasted cumin seeds
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon black salt
½ teaspoon baking soda
pepper to taste

waffle wet ingredients:

1 clove garlic, chopped
¼ inch ginger, peeled and chopped
1 tablespoon tomato paste
¾ cup milk
2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons warm water)
¼ cup canola oil

for the samosa potatoes:

2 teaspoons olive oil
1 lb small golden potatoes, chopped
½ red onion, chopped small
½ red bell pepper, chopped small
½ cup green peas
1-2 cloves garlic, minced
1 carrot, chopped small
1/2 cup vegetable broth
1 teaspoons mustard seeds
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground ginger
½ teaspoon paprika
½ teaspoon ground cardamom
¼ – ½ teaspoon cayenne pepper
salt and pepper to taste

For the samosa potatoes:

Mix the curry powder, cumin, ginger, paprika, cardamom, and cayenne pepper with the vegetable broth in a small bowl. Set aside.

Add the olive oil and mustard seeds to a large shallow saucepan and heat over medium heat until the seeds begin to pop. Add the onion and garlic and sauté until the onion is almost translucent. Add the potatoes, carrot, bell pepper, and vegetable broth/spice mixture and sauté until potatoes and carrots are soft. If the liquid absorbs too quickly, or the potatoes begin to stick, lower the heat and add a bit more vegetable broth to deglaze the pan.

Once the vegetables are soft enough to bite into, remove from heat. Use a masher to very lightly mash the potatoes and vegetables (you still want big chunks, but just slightly smashed). Stir in the peas, add salt and pepper to taste, and cover until ready to use.

For the waffles:

Prepare your flax eggs. Set aside.

In a food processor, pulse the garlic, ginger, tomato paste and the milk about 10 times, until mostly smooth (little pieces of garlic and ginger are okay).

In a large bowl, combine your dry ingredients. In a medium bowl, combine the wet ingredients, including the green onion/milk mixture and the flax eggs. Add the the dry ingredients and stir to combine.

Cook waffles according to your waffle maker’s instructions. Top with Samosa Potatoes.
Cauliflower Cheese Waffles
Ingredients for six or seven square Belgian waffles

Florets from 1/2 small cauliflower (Approximate weight 7 1/2 oz or 220g)
1 cup or 125g flour
1 teaspoon sugar
1 teaspoon mustard powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Fresh black pepper
90g grated extra sharp cheddar cheese, plus more to serve, if desired
1/2 cup plain thick Greek-style yogurt
180ml milk
1 egg
Canola or other light oil for greasing waffle iron
To garnish: a sprinkle of chopped green onion tops


Steam the cauliflower florets for about 5-7 minutes or until fork tender. Remove from the pot and allow to cool in the steamer or in a colander so any excess moisture will drain off.

Transfer to some paper towels to dry further. Once the florets are completely cool and dry, chop them up roughly. You want them in pieces that will show up in the waffles without being so big that they stop the waffle iron from closing.

Combine the flour, sugar, mustard powder, baking powder, baking soda, salt, and a few generous grinds of fresh black pepper in a large mixing bowl.

Tip the cauliflower pieces into the flour mixture and stir well so they are coated with flour. Now add in the grated cheese and stir well. Whisk the egg, yogurt and milk together in a smaller mixing bowl.

Preheat your waffle maker as per manufacturer’s instructions. Using a pastry brush, grease your waffle maker with a little canola oil. Close the lid and watch for the signal that your waffle is cooking.

Sprinkle with a little grated cheese and enjoy!

Black Bean Waffles
Makes 8 waffles

1 cup black bean flour
1/2 cup potato starch
1/4 cup tapioca flour
2 tsp. baking soda
1 tsp. salt
1/4 cup oil
2 eggs
1 1/2 cups buttermilk

Combine all of the dry ingredients and mix well with a whisk. Add the liquid ingredients and stir until incorporated. *Do not overwork the batter.  Pour into the waffle iron in batches and follow manufacturer’s instructions for your particular model.

Roasted Poblano + Cilantro Cashew Cream: (adapted from Love and Lemons)

1.5 cups raw unsalted cashews
¾ cup water
1 roasted poblano pepper
1 small garlic clove minced
¼ cup chopped cilantro
¼ cup minced onion
¾ tablespoons fresh lemon juice
salt, to taste (about 1 tsp.)

Soak the cashews in enough water to cover for at least 30 minutes, drain the water off.  Place the pepper under the broiler and roast until blistered on all sides. When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or at towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds. Blend roasted poblano and all ingredients in a high powered blender. Taste and adjust seasonings to your liking.


Chocolate Orange Waffles: 

For the waffles:
1 ½ tablespoons orange zest (from about 2 oranges)
2 tablespoons granulated sugar
1 cup white whole wheat flour
¾ cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon fine sea salt
2 large eggs
1 ¾ cups whole milk
⅓ cup melted coconut oil
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ cup honey
⅔ cup chopped dark chocolate

Topping ideas:
pure maple syrup or honey
orange slices
additional chopped dark chocolate

In a large bowl, add the orange zest and sugar. Use your fingers to rub the zest into the sugar, until it is nice and fragrant. Add in both kinds of flour, the baking powder and salt. Whisk until well combined. In a medium bowl, whisk together the eggs, milk, oil, vanilla extract, almond extract and honey. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (the batter will be a little lumpy).

Preheat a waffle maker. When hot, fold the chocolate into the batter. Then, pour the recommended amount of batter into the waffle maker according to the manufacturer’s instructions (making sure you get some of the chocolate each time you pour batter into the iron! It can sink in the batter a bit as it sits!). Cook until golden brown. Repeat with the remaining batter. Top the cooked waffles with desired toppings!


Cheesy mashed potato waffles
2 Tablespoons vegetable oil
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
3 Tablespoons chopped scallions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Sour cream, for serving

Equipment: Waffle baker

Preheat the waffle baker and grease it with cooking spray.

In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.

In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined.  Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.

Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.

Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.

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