It took me a while to get on the waffle train. Give me a hefty stack of pancakes any day but I never got the fuss about waffles…weren’t they just like breadier pancakes, except NOT fried in butter? What was the point?
Once I got a waffle maker of my own, however, I didn’t just get on the train – I may have taken a turn in the driver’s seat! I think I made a different type of waffle every day for the first week – cornmeal, raspberry-chocolate chip … if you can think it, I probably made it. What makes them so satisfying? It’s hard to say. My waffle maker makes ginormous waffles – like seriously colossal – which definitely helps: sitting down to a gorgeous piece of bready goodness that takes up your whole plate certainly makes for a dramatic meal. Unlike pancakes, waffles also have this fantastic crispy-on-the-outside (if I let them cook a tiny bit past the “ready” light on my machine) soft-and-fluffy-on-the-inside thing going on. And one of the best things about waffles, in my humble opinion, is that you don’t have to stand by the stove frying them OR worry about making them come out the same size and shape. With a waffle, everything goes right into your handy dandy waffle maker, and they are guaranteed to come out beautifully cooked and perfectly shaped every time.
I was so waffle-happy, in fact, that I decided to create a savory waffle that wouldn’t be confined to just breakfast. Don’t get me wrong: these waffles do make a fantastic breakfast, but they are equally lovely for lunch, dinner, afternoon snack, late-night snack, you name it. They will dress up each and every occasion to put food in your mouth, period. The mix of teff, sorghum, and millet flours gives them a hefty dose of protein and whole-grain goodness as well as a wonderful flavor that I’ve spiked with thyme, herbes de provence, and parmesan: think pizza goldfish but swap out the mass production and junk food aspects with artisan bakeries and a dose of elegance and you’ll be halfway there. (I know that’s weird but you’ll see what I’m talking about when you make them!)
You can top these beauties with any number of delicious toppings, but my favorite is the caramelized cabbage in this recipe (which you should really make even if you have no intention of making waffles – it is seriously the best way to eat cabbage!) along with a poached egg. The cabbage is oh-so-buttery and sweet, delicately spiced with dill, paprika, and just a touch of allspice. And when you cut into the whole ensemble, that egg yolk will run all over your waffle and form the perfect sauce.