Waffles

With recipes suitable for breakfast, lunch, and dinner, there are plenty of reasons to bring your waffle maker out of hiding.
Recipes by Robin Vitetta-Miller

We know your waffle iron is tucked away in your cabinet, and is probably your least used kitchen appliance. That's probably because you reserve the waffle iron for breakfast―weekend breakfast, usually. But we propose a reconsideration of this inexpensive and underutilized appliance.

To show off its versatility, we give you recipes appropriate for lunch, dinner, and dessert. And while you'll find classic breakfast fare like our crisp French Toast Waffles, your thoughts will quickly switch from sweet to savory when you try Sourdough Waffles with Ham and Cheese or Sour Cream, Cheddar, and Chive Potato Waffles. After making these recipes, you may just want to keep your waffle iron right out on the counter.

Waffling Around
• Spray the waffle iron with cooking spray before spreading batter to prevent sticking.

• Pour batter in the middle of the waffle iron, and spread close to the edge using a rubber spatula.

• After spreading the batter, keep the waffle iron lid closed for a couple of minutes to prevent separating the top and bottom of the waffle.

• Although the general rule is to cook until the waffle stops steaming, cooking times can vary, so follow the manufacturer's instructions.

• Keep the waffles warm on a baking sheet in a single layer in a 200° oven.

• Waffles freeze well. Cool them to room temperature; freeze in a single layer on a baking sheet. Store in a freezer-safe zip-top plastic bag for up to 3 months. To reheat, place frozen waffles on a baking sheet in a 350° oven for 10 minutes. You can also heat sturdier waffles in a toaster oven.

• Let the waffle iron cool completely before you clean it. To do so, wipe it with a damp paper towel to pick up any remaining crumbs―no soap is needed.