Top-Notch Waffles with Savory Variations

By lorik

Ingredients

• 2 cups flour
• 1/4 cup confectioners' sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 1/2 cups milk
• 1 1/2 sticks butter, melted and cooled
• 2 eggs

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Whisk 2 cups flour, 1/4 cup confectioners' sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. Whisk 1 1/2 cups 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.

The batter can be made up to an hour ahead; cover and let stand at room temperature.

Keep waffles warm on a wire rack set on a baking sheet in a 200 degrees F oven.

Try with Caramelized onions and bacon: cook 3 chopped bacon slices in skillet until crisp. Add 3 sliced bananas and 1/3 cup light brown sugar; cook until caramelized. Add 1/4 cup water and 2 Tbsp dark rum (optional); cook 1 more minute.

Try with Cardamom spiced syrup: Warm 1 cup maple syrup in a small saucepan over low heat with 6 strips of lemon zest and 3/4 tsp ground cardamom.

Sesame, Scallion and Sausage:
Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 teaspoons each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.

Bacon and Almond:
Add 8 chopped cooked bacon slices, 1/2 cup finely chopped marcona almonds and 2 teaspoons 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 cup finely chopped kale, 2 tablespoons chopped mixed herbs (parsley, basil and dill), 1 teaspoon grated lemon zest and 1/4 teaspoon cayenne pepper to the batter. Top the waffles with arugula salad.

Chili Cornbread:
Replace 1 cup of the flour with cornmeal. Add 1 cup each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 cup chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.

Salami-Provolone:
Add 1/2 cup each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 teaspoon pepper to the batter. Top the waffles with ricotta and olive oil.