Last weekend’s pancakes unexpectedly appeared as waffles.
It wasn’t so much a change of heart on my part as a dual purpose mix that just didn’t work for pancakes. So thin that the batter spread almost entirely onto my griddle, it was impossible to produce more than a single oblong pancake at a time for my family of four. I took out the waffle maker, added an extra egg to the mixture, and scooped the thinner-than-usual crepe off the griddle and set it aside.
Behind the breakfast curve, I found myself baking hungry waffles for everyone. So I put the failed pancake back on the griddle, topped it with some ham and cheese, and once it got gooey, I rolled it up and enjoyed an appetizer. with chocolate chip waffles.
I might as well have built my sandwich on waffles, a food that’s gaining new visibility in publications, including this season’s Sip & Savor. Read the online version of the story titled: “Want to make food fun? Waffle that!”
Or try this recipe from Tribune News Service any time of the day.
Tribune press service
Ham and cheese waffle sandwiches
For the maple butter:
1/2 cup softened butter
1/4 cup maple syrup
For the buttermilk waffles:
1 cup all-purpose flour
1 tablespoon of sugar
2 teaspoons of yeast
A generous pinch of salt
1 egg, beaten
1 cup buttermilk
2 tablespoons vegetable oil or melted butter
For the sandwich filling:
6 ounces thinly sliced ham, divided
4 ounces thinly sliced Swiss, Gruyere or Jarlsberg cheese, divided
Pure maple syrup, to serve
Preheat the waffle maker.
Combine the butter and maple syrup in a bowl and beat with an electric mixer or by hand until smooth and fluffy. Put aside.
In a medium bowl, combine the flour, sugar, baking powder and a big pinch of salt. Make a well in the center and add the beaten egg, buttermilk and oil or melted butter. Using a rubber spatula, stir together wet and dry ingredients until incorporated. It should be smooth but not too blended.
Spray heated waffle iron lightly with cooking spray (before FIRST batch only).
Pour just 1/4 cup batter into waffle maker and cook until golden brown on both sides, 2-3 minutes. (When the steam stops coming out of the iron, the waffles should be done.) Repeat with the rest of the batter. (You should get 8 waffles.)
To keep the waffles crisp, transfer them to a 250 degree oven after removing them from the iron. You can also crisp them in a toaster.
To make sandwiches, spread maple butter on 1 side of each of the 4 waffles and place them on plates. Divide ham and cheese and place on each waffle. Cover with a second waffle.
Drizzle maple syrup on top of each sandwich and serve immediately with a knife and fork.
Makes 4 servings.