Today is National Waffle Day! Waffles are arguably the best breakfast item. They’re so good that people decided french fries would taste better in waffle form-and they were right. Fun fact: The first United States patent for a waffle iron was issued to Cornelius Swarthout of Troy, New York on August 24, 1869. In honor of this anniversary, National Waffle Day is observed each year on August 24th. This is a pretty huge day seeing as how the patent was issued in Troy!
The internet has been going crazy with new ways to use waffle irons. There have been videos that showed how to make pizza waffles, cinnamon roll waffles, and even brownie waffles! Some people have started using their waffles irons as panini presses, putting a fun spin on a delicious sandwich! Here are a couple of waffle-ish recipes that we at the Y think are the best!
Super Carb Waffle
- 1/2 c. old-fashioned oats
- 1 1/2 c. low-fat buttermilk
- 1 c. white whole wheat flour
- 1 c. pecans, chopped
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 large eggs
- 3 tbsp. vegetable oil
- 2 tbsp. honey, plus more for serving
- 1 tbsp. vanilla extract
- 2 c. strawberries, sliced
- In a medium bowl combine oats and buttermilk. Let soak for 20 minutes.
- Preheat waffle maker. In a large bowl, whisk together flour, pecans, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk eggs, oil, honey, and vanilla until blended. Add egg mixture and oat mixture into flour mixture. Stir until just combined (small lumps are OK).
- 8 small (6-inch) flour tortillas
- 1 c. lower-sodium refried beans
- 2 c. packed baby kale
- 1 1/2 c. shredded pepper Jack cheese
- 1 bag (14 ounce) coleslaw mix
- 1 ripe avocado, chopped
- 3 tbsp. lime juice
- Preheat waffle maker.
- On 1 tortilla, spread one-fourth of beans, leaving a 1/2-inch rim. Top with one-fourth of kale and cheese. Top with another tortilla. Spray waffle maker with nonstick cooking spray. Place quesadilla in waffle maker. Cook 4 to 6 minutes or until cheese has melted. Keep warm. Repeat 3 times.
- Toss slaw with avocado, lime juice, and 1/4 teaspoon salt. Serve with quesadillas.
- 1/3 cup vegetable oil, plus more for brushing waffle iron
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 large egg whites
- 2 cloves garlic, halved
- One 15-ounce can chickpeas, rinsed
- 4 pita breads, halved
- Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping
- 1/4 cup hummus, thinned with water
- Preheat the oven to 200 degrees F (to keep cooked waffles warm).
- Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas (preferably in a food processor) and pulse until smooth.
- Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.
- To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.