French Toast Waffles

From “Plugged In,” by Lora Brody (Morrow, 1998). In testing, we used challah bread. But you could use many others, from raisin bread to brioche to sourdough.

3 large eggs, or egg substitute

1 1/2 cups milk (whole or low-fat)

2 teaspoons sugar

1 teaspoon salt

2 tablespoons butter, melted

Cooking spray

8 thick slices bread, about 1 inch thick

Mix together eggs, milk, sugar, salt and butter. (We found it was easier to mix them in a bowl and then pour them into a pie pan.) Coat both sides of a waffle maker with nonstick spray, and heat the maker. Dip a slice of bread into the egg mixture, turning and allowing the egg to soak in, but removing it before it falls apart.

Place each slice on the waffle maker, close the lid, and cooked until the steam stops and the toast is golden brown. Serve hot, with maple syrup or fruit. Makes 8 waffles.

Ham and Cheese Waffles

A grilled cheese sandwich is easy just spread both sides of the bread with margarine or butter, fill with cheese, and put in a waffle maker. This version, however, is waffles flavored with ham, cheese and red peppers.

2 cups all-purpose flour

2 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon sugar

1 teaspoon butter, plus 1/2 cup melted butter

1/2 red bell pepper, seeded and diced

1/2 small onion, minced

3/4 cup buttermilk

1/4 pound sliced ham, diced

1/2 cup grated cheddar cheese

Sift together flour, baking powder, salt and sugar in a mixing bowl.

Melt the teaspoon butter in a small skillet over medium heat, then cook bell pepper and onion, stirring, until softened. Add the melted butter, buttermilk, pepper and onion, ham and cheese to the flour and mix just until blended (don’t overmix, or the waffles will be tough; the batter will look like muffin batter).

Spray the waffle maker with cooking spray and heat. Spread about 1/4 cup batter in each section and close the lid. Cook until there is no more steam and waffles are golden. Makes 4 to 6 servings.

Coconut Waffles and Thai Chicken

Finding a recipe on the Internet for sweet waffles flavored with coconut got us thinking about Thai flavors for a dinner waffle.

Waffles:

3 cups all-purpose flour

4 tablespoons baking powder

1 teaspoon salt

1/2 teaspoon sugar

1 (14-ounce) can coconut milk, divided

About 1/2 cup milk

2 eggs, beaten

4 teaspoons shortening, melted

1/4 cup minced green onions, white and green parts

Thai Chicken:

2 tablespoons peanut oil

2 cups minced cole slaw mix

1/2 cup green onions, cut in 2-inch pieces

2 cups cooked chicken, shredded

2 tablespoons fish sauce

1 to 2 tablespoons hoisin sauce

Juice of 1/2 lime

2 tablespoons minced dry-roasted peanuts

2 tablespoons minced cilantro

Whisk together flour, baking powder, salt and sugar. Set aside 1/4 cup coconut milk.

Measure remaining coconut milk and add enough milk to make 2 cups. Add eggs and beat well. Stir into the flour mixture with the melted shortening to make a batter. Fold in minced green onions.

Cook waffles in a heated waffle maker. Place on racks in a 250 degree oven to crisp while you make the topping.

Heat the oil in a nonstick skillet or wok over medium-high heat. Add the cole slaw mix and the green onions, stir-frying briefly until slightly softened but still crunchy. Add the chicken and cook until heated through. Add the fish sauce, hoisin sauce and lime juice, raise heat and cook for several minutes. Remove from heat and stir in the remaining 1/4 cup coconut milk.

Spoon chicken mixture over a waffle, then sprinkle with peanuts and cilantro and serve. Serves 4 to 6.

Feather-Light Raised Waffles

From “CookWise,” by Shirley Corriher (Morrow, 1997). The overnight fermentation gives a rich flavor. The batter can wait in the refrigerator for several days before you finish it.

1 package (2 1/4 teaspoons) active dry yeast

1/2 cup warm water, about 115 degrees

2 cups warm whole milk, about 115 degrees

1/2 cup (1 stick) melted butter

1 teaspoon sugar

1 teaspoon salt

2 cups bleached all-purpose flour

2 large eggs

1/4 teaspoon baking soda

Sprinkle the yeast on the warm water in a large mixing bowl and let stand 5 minutes.

Add the milk, butter, sugar, salt and flour and beat until smooth. Cover with plastic wrap and refrigerate overnight.

Beat in the eggs and the baking soda. (The batter will be very thin.) Bake in a hot waffle maker, using about 1/2 cup batter for each waffle. Makes 8 waffles.

Rum and Milk Chocolate Waffles

From “Baking by Flavor,” by Lisa Yockelson (John Wiley & Sons, 2002). These are perfect for a deep Belgian waffle maker, but any other waffle maker will work. Top them with a great ice cream while warm.

2 cups bleached, all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/3 cup plus 1 tablespoon superfine sugar

3 large eggs

6 tablespoons ( 3/4 stick) butter, melted and cooled to tepid

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/4 cup dark rum

1 cup milk

1/2 cup light cream

1 cup milk chocolate chips

Sift the flour, baking powder, salt, allspice and superfine sugar into a large mixing bowl.

Whisk the eggs, melted butter, vanilla, almond extract, rum, milk and cream in a separate bowl. Pour the liquid ingredients over the dry ingredients, add the chocolate chips and stir to form a batter, using a rubber spatula. Let stand 5 minutes.

Preheat waffle maker. Spoon about 1/3 cup batter on grid and cook 2 to 3 minutes, until steams stops coming out and waffles are golden. Serve warm, with ice cream, or dust tops with confectioners’ sugar. Makes 6.