Cook Puff Pastry in Your Waffle Iron for a Croissant-Like Treat

If you thought waffle iron is a one trick pony. Think again. Let me present the Croffle. When croissant meets waffle. So you take your thought of pastry for the size of my waffle iron I cut it into quarters. Now you just place it, press it and wait. Four to five minutes depending on your waffle iron should do the trick Look at that. It is just as crispy as a croissant, but it’s shaped like a waffle. You could treat it like a waffle and pour maple syrup on top. Seriously, would you take a look at that? Or I was struck with inspiration while I was doing this because I love a good croissant but you know what I like even better. A pennel schokolade. Yes. Puff pastry, chocolate chips. Fold and press. [MUSIC] I’m trying to think of what I could call that. A panochocowaffle? Meh.

Source: How to Make Croissant Waffle

I slightly undercook sheets of phyllo dough in the waffler, pull the sheets out, and then spread a generous layer of raspberry jelly on each side with a sprinkling of grated very dark chocolate on top of each side. Put the two sides together and bake in the oven for 4-6 minutes at 350° or cut into quarters or squares in a preheated (NOT heating – it will scorch the dough) toaster oven for 2-3 minutes. Raspberry and dark chocolate are sinful.

Make Delicious Vegan Waffles With Tofu Instead of Eggs

As controversial as sneaking healthy ingredients into junky kid-foods may be (I’ve been known to throw stones myself), parents need to do what they need to do. And, in at least this one case, doing the unthinkable in the name of health led to a totally genius result.

The unthinkable? Emptying an entire package of tofu into the waffle batter.

Source: Genius Crispy, Fluffy (Vegan) Waffles with a Very Strange Secret Ingredient

Sugar in a vegan recipe?!  I could just waffle on and on… 😉

I don’t get why haters are so quick to point out that things don’t taste identical to their non-vegan/etc counterpart.  Besides the ideological aspect, the health aspect is valid.  And lots of recipes we use today came from people experimenting on existing recipes.  Though, I do wonder if chasing foods deemed no longer acceptable leads to the semi-vegetarianism that’s been reported in the past

Make Crispier, Fluffier Waffles With Perfectly Whipped Egg Whites

Fluffy, buttery interiors and crispy, crunchy exteriors are the hallmarks of a good waffle — a vehicle worthy of the finest maple syrup indeed. However, making waffles that actually end up that way is another story. Not with this recipe!

Here, we’re harnessing the power of whipped egg whites to give waffles that coveted airy crunchy and adding one must-have ingredient that really sets pancakes and waffles apart.

Source: How to Make the Lightest, Crispiest Waffles

You can use buttermilk to this end as well.

Top 10 Surprising Foods You Can Make in Your Waffle Iron

It’s time to dust off that neglected waffle maker and waffle all the things. Here are 10+ unusual foods that are perfect for cooking in the waffle maker (that aren’t waffles).

Source: Top 10 Surprising Foods You Can Make in Your Waffle Iron

…but three of them are waffles 😉

Mix Up a Thanksgiving Classic and Make Stuffing Waffles

The idea is easy: prepare a batch of stuffing, and rather than baking it in a casserole dish, which only offers one plane for crisping, cook it in a waffle iron.

Source: In Which We Make Stuffing Waffles

You could use them in place of bread for turkey sandwiches…  hot open-faced turkey sandwiches…

But I’m not sure about the gravy/maple syrup combination.

Use Up Souring Milk by Making Pancakes and Waffles With It

One man’s trash is another man’s treasure.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

Barber’s intent was to raise awareness about the vast issue of food waste. As we’ve reported, an estimated 133 billion pounds of food is wasted in the U.S. each year. The typical American family tosses out about $1,500 of food yearly.

Source: Don’t Toss That Sour Milk! And Other Tips to Cut Kitchen Food Waste

Pasteurized milk doesn’t sour – it putrefies. Only raw milk will sour and not many people can even get that anymore. Any milk sold at the grocery store is pasteurized…  Alternately, you can make something like clabbered milk by adding a little bit of acid to your milk – lemon juice or white vinegar both work.  This tip also works for Russian style crepes (blini).

I don’t know that “garbage to plate” is the best way to sell this to people.  I think everybody can enjoy tips like this to make use of things considered waste that really aren’t.

Add Seltzer to Your Batter for the Fluffiest Waffles of Your Life

Waffles are just pancakes with abs 😉

Our recipe for crisp, fluffy buttermilk waffles starts with replacing some of the buttermilk with a combination of powdered buttermilk and seltzer, which inflates the batter. Adding some baking soda to the recipe gave us buttermilk waffles that were perfectly browned. Using oil in the batter instead of butter kept the buttermilk waffles crispy because the oil’s fat repelled whatever interior moisture managed to rise to the surface of the waffle to soften the dry crust.

Source: Best Buttermilk Waffles

One thing to keep in mind: make sure you use actual seltzer or club soda, not sparkling water. La Croix may be the best known cure for Diet Coke addiction, but Cook’s Illustrated warns that it’s just not bubbly enough for this application.