and kimchee top the waffle, with the help of a fried
egg, chopped scallions and sesame seeds.
is a semi-absurd affair and should be treated as such. Never
forget that. It’s not as essential as breakfast or as
formal as dinner. Even if it’s Easter brunch and everyone’s
a little more smartly dressed than usual, don’t fall into
the trap of overdoing it. Basically, if you can’t hold a
mimosa in one hand and get most of the cooking done, you’re
trying too hard.
is the name of the game. Pick a dish that doesn’t mind
switching things up, playing loose with the norms or
changing with the mood. And if its ease and customizability
you’re after, allow me to remind you of the wonders of the
to its sturdy honeycombed structure and golden brown
exterior, the waffle is ready for basically any situation or
ingredient you want to spring on it. Try loading up a
pancake, and everything rolls right off. Nothing waffles on
a, um … waffle. Sure, it can handle a barrage of sweetness
— from syrup and chocolate to ice cream and whipped cream
— but waffles also have a less celebrated savory side.
probably already know about chicken and waffles, one of life’s
most bizarrely delicious combinations. While there’s
genuinely never a bad time to eat this dish, frying a big
batch of chicken at home requires lots of oil and time for
cleanup. Leave it for another occasion.
waffles are a cinch to make. All you need is a waffle iron
and a recipe.
sure, there are dozens upon dozens of waffle varieties out
in the world, each with its own peculiar ingredients. But
most of the real differences come down to the leavening.
Waffles must rise. Using yeast is traditional, though it
requires hours of advanced planning for the natural process
to work. You could also whip the whites until stiff or add a
slug of soda water.
easier is to use a chemical leavening agent like baking soda
or baking powder. I like to go with a careful mix of the
two, which ensures a nicely puffed waffle with a crispy,
golden exterior. The batter takes minutes to make and is
ready to go.
could stop there, but to accentuate the savoriness of each
bite and lend a little more structural support, adding some
cornmeal lends the waffles a satisfying crunch that stands
up to heartier ingredients.
you have your waffle. Where to go now?
with an egg, preferably a plump poached one, with a yolk
just ready to erupt like molten lava. (A fried one will work
too). Not only will the waffle support the egg, its many
crevices trap all that oozing golden liquid.
that’s just the beginning. Brunch demands frivolity and
dolling things up. Here are three variations to consider.
(Each makes enough for 8 waffles.)
not start in the South? Saute 8 thin slices of country ham
in butter until lightly browned. Top each cornmeal waffle
with 2 tablespoons of pimento cheese, a slice of country
ham, a poached egg and a sprinkle of chopped chives.
that last one feels a bit too heavy, go with this slightly
healthier option. Saute 2 cups fresh or frozen peas in 4
tablespoons butter until warm. Add a handful of chopped mint
and a large pinch of salt. Top each cornmeal waffle with a
1/4-cup of the pea mixture, a poached egg and a sprinkling
of crumbled feta cheese.
you’d like to jump cuisines completely, this Korean
version shows the incredible versatility of the waffle. Add
half a cup of chopped scallion to the waffle batter; cook as
you normally would. Saute 8 strips of bacon until crisp.
Remove all but 4 tablespoons of bacon fat. Add 2 cups
chopped cabbage kimchee and cook until mixture is lightly
browned. Top each scallion cornmeal waffle with 1/4-cup
kimchee, a poached egg, a strip of bacon and a sprinkle of
About 5 minutes per batch
8 to 10 waffles
from a recipe from King Arthur Flour.
buttermilk or milk
cup canola oil
cups all-purpose flour
teaspoons baking powder
teaspoon baking soda
a large bowl, whisk together buttermilk, eggs and canola
oil. In a second bowl, mix together flour, cornmeal, sugar,
baking powder, baking soda and salt. Add dry ingredients on
top of the wet, and stir just until batter looks roughly
Heat a waffle iron to medium high. Follow directions for
your model, but most suggest using 1/3 cup of batter per
waffle. Cook until golden brown and crisp. Transfer waffles
to a baking sheet placed in a 200-degree oven to stay warm.
Repeat with remaining batter.
information per waffle (for 10 waffles): 231 calories, 9 g
fat, 1 g saturated fat, 39 mg cholesterol, 31 g
carbohydrates, 4 g sugar, 6 g protein, 565 mg sodium, 1 g