3 Ways to Put Your Waffle Maker to Use

By Elizabeth Sniegocki for Edible Sarasota 
Photography by Kathryn Brass-Piper

A few years ago, I got a waffle iron for Mother’s Day. And I do love it. Many a slow weekend morning has been graced with fresh-from-the-griddle waffles. Buttermilk, blueberry, sourdough, and pumpkin are favorites.

Recently, however, a slow weekend morning spent surfing Pinterest revealed that this nifty little appliance can cook oh-so-much more. As it turns out, I have been severely limiting my waffle iron’s culinary potential. From hash browns, to macaroni and cheese, to cookies—the foods you can griddle up on a waffle maker may only be limited by the imagination.

So as of late, my waffle maker has been in regular rotation in the kitchen, cooking up a variety of sweet treats and savory dishes. I’ve learned the magic of this machine lies in its ability to simultaneously cook both sides of whatever you put on the grid, creating a crispy outside and a moist and airy inside that no longer belongs to waffles alone!

Spinach & Mushroom Waffle Quesadillas
Makes 4 quesadillas

Ingredients
3 tablespoons butter, divided
1 medium yellow onion, thinly sliced
16 ounces mushrooms, sliced
salt and pepper, to taste
1/3 cup white wine
5 ounces baby spinach
8 (8-inch) flour tortillas
8 ounces monterey jack cheese, grated

Melt 2 tablespoons butter in large skillet over medium-high heat. Add onion and sauté for 5 minutes. Add sliced mushrooms, sprinkle with salt and pepper, and sauté for 2 minutes. Add wine and continue cooking until liquid is evaporated and the onions are translucent, 6–8 minutes. Reduce heat to medium-low and add spinach, stirring gently until wilted. Remove mixture from heat.

Heat waffle maker at a medium-high setting. Lightly butter one side of each tortilla. To assemble quesadillas, place a tortilla, butter-side down, on the bottom of the waffle maker. Layer the tortilla with grated cheese, the spinach-mushroom mixture, and then a little more cheese. Top with the second tortilla, butter-side up. Close the waffle maker and cook until the cheese melts and the tortilla is golden brown, about 4 minutes.

Repeat with remaining tortillas and filling. Slice quesadillas into four wedges and serve with salsa and sour cream.

Cooking with Farm Fresh Eggs: 3 Easy Recipes for Breakfast, Lunch & Dessert

Waffle Doughnuts
Makes 6-8 doughnuts

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup sugar
¼ teaspoon sea salt
1/8 teaspoon nutmeg
3 tablespoons butter, melted
2 tablespoons honey
1 large egg
½ teaspoon vanilla extract
1/3 cup buttermilk

Preheat a waffle iron to the highest setting.

In a small bowl, whisk together flour and baking powder and set aside. In a medium bowl, combine sugar, sea salt, and nutmeg. Add melted butter, and then stir in honey, egg, and vanilla extract until combined. Whisk in the buttermilk. Add the flour mixture to the wet ingredients and stir until combined and smooth.

Scoop the batter onto the hot waffle iron (about 1/8–1/4 cup per doughnut) and cook according to the waffle maker’s instructions.

Allow doughnuts to cool slightly on a rack, then dust with confectioners’ sugar, or dip in glaze (recipe follows).

Chocolate or Vanilla Doughnut Glaze  
Ingredients
1½ cups powdered sugar
3 tablespoons milk
2 teaspoons pure vanilla extract
3 tablespoons unsweetened baking cocoa (for chocolate glaze)

In large bowl, whisk together powdered sugar, milk, and vanilla until combined. Add the cocoa to make a chocolate glaze. Dunk one side of the waffle doughnuts into the glaze and top with sprinkles, if desired.

Breakfast for Dinner: Zucchini-Potato Hash, Maple-Herb Turkey Sausage & More

Crab Cake Waffles with Remoulade Sauce
Makes 4-8 cakes

Ingredients for waffles
14 ounces canned crab meat, drained
2 eggs, lightly beaten
zest and juice of 1 lemon
2 cloves garlic, finely chopped
¾ cup plain breadcrumbs
2 teaspoons dijon mustard
1 small onion, finely chopped
2 tablespoons parsley, finely chopped
salt and pepper, to taste

Combine all ingredients in large bowl and mix well. Form mixture into small patties and place in a pre-heated, greased waffle maker. Cook until cooked through and golden brown. Serve with lemon wedges and remoulade sauce.

Ingredients for Remoulade Sauce
½ cup mayonnaise
½ cup sour cream
¼ cup ketchup
½ tablespoon apple cider vinegar
½ teaspoon creole seasoning
2 teaspoons paprika
¼ teaspoon dijon mustard
2 teaspoons prepared horseradish
1 large clove garlic, minced
salt and pepper, to taste

Mix all ingredients together and store in refrigerator.

More from Edible:
Savory & Sweet Pancakes: 5 of our Favorite Recipes
How to Brew the Perfect Cup of Coffee
DIY Donuts: Try a Sweet Spin on the Breakfast Classic
Buckwheat Pancake Breakfast Muffin