Waffle

As long as there is starter on your counter, you can make sourdough waffles. These are an admirable way to start the day. Sourdough waffles are extremely light and crisp. They tend to soak up that butter and maple syrup as though they were meant for each other, while their distinctive tang helps balance the sugar and fat. Adding some crunchy bacon bits to the batter takes them up another notch. They make a wonderful base for fruit and ice cream sundaes, topped with chunks of fresh strawberries and bananas and creamy vanilla ice cream. If you want to try something different, serve sourdough waffles under poached eggs, crisp bacon, and hollandaise—it’s the breakfast of champions in our house.

From cornbread slathered with jam to peanut butter and jelly, there are few things closer to my heart than the combination of salty and sweet. After I’d worked out the pancake recipe, it occurred to me—by way of an Eggo-heavy childhood—that a waffle recipe would be the perfect opportunity to explore salty-sweet in depth. Personally I find that a dollop of coconut oil and a sprinkle of salt on each waffle before the Agave Maple Syrup is perfect. Even more perfect? Making them chocolate-chipped! The next time you’re roaming the grocery store aisles and you happen—accidentally or otherwise—onto that wonderful section stuffed with every known variety of organic and sweetened and unsweetened and flavored chocolate, make sure to attack it full force. Then head immediately for the vegan whipped cream and pick it up. Find some vegan powdered sugar and place it in your basket. Load these groceries into your trunk or into your little go-cart to push home and get on your phone and offer up your waffle-making services to anyone willing to clean up the mess you’re about to make.

Keep in mind that these waffles will cook a little bit faster than a flour waffle because of the honey in the batter. If you don't have a waffle iron, try using the batter for pancakes.

Elevate your brunch with these cardamom-scented waffles, topped with lingonberry preserves.

Although pure maple syrup is a tried-and-true accompaniment to waffles, we've come up with something a little different for the following recipe. Here you'll find a choice of a savory topping as well as a sweet one.

There are only five employees at The Little Rooster Cafe, a small breakfast and lunch spot, but its terrific food and friendly service make it popular with locals and tourists (especially those who come to browse the town's outlet stores). Chef and co-owner Hub Poelmann features a different waffle every day. "We have an open kitchen," he says. "People smell the waffles cooking, and then order them." Poelmann credits his cooks with this lemon-poppy seed recipe, which was the happy result of "playing around in the kitchen." These light waffles would also be good with maple syrup, if you prefer.

This is the best waffle I know. The mixing is done the night before and all you have to do in the morning is add a couple of eggs and some baking soda. They are crisp on the outside and delicate on the inside.

Waffles put on their black-tie best in a treat that is both elegant and homey.

Can be prepared in 45 minutes or less.

Not just edible dishes for the sherbet, these waffle cups are surprisingly delicious.

"While in San Diego recently, we stumbled upon Cafe 222, a great place for breakfast that serves the most incredible pumpkin waffles," writes Debbie Weber of Loveland, Colorado. "We would love your help in getting this recipe." We found that these waffles work best when made in a Belgian waffle iron.

This recipe can be prepared in 45 minutes or less. For this recipe we used a Belgian waffle iron, but a standard waffle iron will also work. The batter yields four 4-inch-square Belgian waffles or eight 4-inch-square standard waffles.

Allowing the batter to chill overnight gives the yeast time for a long, slow rise, which makes the waffles light and crisp and develops their malty flavor. Active time: 35 min Start to finish: 9 hr

Raising pancakes and waffles with yeast is an old American tradition that predates the invention of baking powder. The overnight proofing develops the flavor of the flours, and the yeast ensures lightness even for heavier grains. The batter keeps well, covered and refrigerated, for several days. Try these waffles with Quince Applesauce Mushrooms

(Editor's Note: As of 2/27/01 ingredient quantities were adjusted for this recipe. It now works wonderfully.) If you want to make savory waffles, add about 3/4 cup finely grated Parmigiano Reggiano or hard sheep's milk cheese and omit the sugar.