Oh how I love thee my rustic, crispy delights. I love thee in the morning and I love thee at night.
Whether store bought or hot off the griddle, I am in a love affair with waffles and have been since I was a child. I can eat them any time, any place and anywhere.
You see pancakes, though light and fluffy, can’t hold a cup of syrup to waffles, literally. But the little nooks baked into the surface of waffles can cradle the syrup along with butter too. Now that’s what I ‘m talking bout!
Waffles have a storied origin dating back as far as the Stone Ages when early man – or probably early woman – cooked a mixture cereal pulp on heated stones until they were crispy on both sides. As man and womankind progressed, so did waffles with the advent of waffle irons – to cook the unleavened cakes – which made their debut in the 13th century.
Oh, enough of all the ancient history. Let’s skip to modern history. In 1953 Eggo frozen toaster waffles hit the stores and landed in the freezers of American household across the nation. They were convenient, tasty and all the rage. When I tasted one of those toaster delights drizzled with Log Cabin Syrup as a child, it was love at first bite. Pancakes, smancakes was my immediate thought. And the rest is – well history.
Today waffles have come a long way from the Stone Ages and the Eggo days. They range from classic to Belgium to multigrain varieties to mention a few, and are among the new culinary couture as they are now tastefully dressed up in an array of sweet, savory and dessert toppings. And the newfangled waffle irons are as varied and intricate as the stars. It’s a bold new world for waffles. There are no limits or boundaries.
Since waffles became popular so much has changed, but one thing has not. Frozen waffles are still a staple in the freezers of many American households, including mine.
In honor of National Waffle Day (August 24th) and National Waffle Week (celebrated the second week in September) here are two of my favorite waffle recipes. I call them “Waffle Me This” sandwiches. My son loves the breakfast version. I fancy the anytime version. Both versions feature one of my favorite, tasty indulgences – barbeque turkey bacon. It’s a sandwich of waffle proportions! So if you are waffling back and forth on this recipe, stop it already – just waffle this. You won’t regret it.
Waffle me this sandwich – Breakfast Version
2 cooked waffles (toaster or homemade)
2 tablespoons milk (evaporated, whole, lowfat)
1 tablespoon each of chopped tomato, bell pepper, green onion
1 thick slice American cheese
3 slices barbeque turkey bacon (instructions below)
1 teaspoon butter
Salt and pepper to taste
Break egg into a small bowl. Add milk, salt and pepper. Mix well.
To a skillet heated to medium, add butter. When melted, add tomatoes, bell peppers and onion. Sauté lightly, about 1 minute. Pour in egg mixture and stir, scrapping the eggs from the edge of the pan to the center, forming a soft, mound. Cook until eggs are set.
Place warm waffles on a plate. Layer one waffle with American cheese, then top it with the barbeque turkey bacon and cooked egg scramble. Place the other waffle on top to complete your sandwich.
Bonus: to turn up the flavor – in a bowl you can whisk a little Dijon mustard and maple syrup together and use it as a drizzle it over the eggs before you place the second waffle on top.
Waffle me this – Anytime Version
2 cooked waffles (toaster or homemade)
1 thick slice Swiss cheese
3 slices barbeque turkey bacon (Instructions below)
2 large slices tomato
2 large slices red onion, grilled
Place warm waffles on a plate. Layer one waffle with Swiss cheese, they top with grilled onions, barbeque turkey bacon and generously top with fresh arugula. Place the other waffle on top to complete your sandwich.
Bonus: for an extra kick- in a bowl you can stir a little ranch dressing and hot sauce together and drizzle over the arugula before you place the second waffle on top.
How to make Barbeque Turkey Bacon
3 strips turkey bacon
Set oven to 375 degrees. Lay three strips of turkey bacon on a foil lined baking sheet coated with non-stick spray. Generously coat the top side of the bacon with your favorite barbeque sauce. Bake for 4 minutes. Remove bacon from the oven and turn over and coat other side with barbeque sauce. Cook 4 minutes. Remove from oven and serve.