Kaylin's Kitchen - Wild for Waffles

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Photo courtesy the Startwout Family.

The fairs and festivals of summer are winding down, and appropriately, today is the day that the waffle iron was patented in 1869; perfect for those waffle and ice cream sandwiches we have been enjoying all summer.


Cornelius Swartwout of Troy, New York invented the original contraption that started this phenomenon.  It was meant for use with an iron stove; one would remove one of the stove lids and replace it with the ring. The iron was then heated on the stove at which point the batter was poured on the griddle.  The cover was closed and after a few minutes, the griddle was flipped to cook the other side of the waffle.

Whether you like your waffles sandwiched with ice cream, topped with strawberries, or in a savory dish, it is safe to say that it is a dish that can be enjoyed by all.

The following recipe is a favorite of my cousin Natalie Voss.  She requests it each time she visits.

Kaylin’s Waffles

2 eggs
2 cups all-purpose flour
1 ¾ cups milk
1 tsp. vanilla
½ cup vegetable oil
2 ½ Tbsp. granulated sugar
1 Tbsp. + 1 tsp. baking powder
¼ tsp. salt

1.  Preheat waffle iron.
2.  Beat eggs in large bowl with wire whisk until fluffy. 
3.  Beat in remaining ingredients, except toppings.
4.  Pour batter onto iron according to manufacturer’s directions.  Close lid.
5.  Cook 3-5 minutes or until steaming stops.  Carefully remove and serve immediately.  Top with your favorite toppings; repeat with remaining batter.


For a savory version of waffle, try the following recipe from Food Network's Rachael Ray.

Sour Cream and Chive Waffles with Sausage and Lingonberry Syrup
Recipe courtesy Rachael Ray, 2008, Show: 30 Minute Meals

1 tablespoon extra-virgin olive oil
1 pound ground pork, chicken or turkey breast
2 teaspoons fennel seeds
2 teaspoons paprika or smoked sweet paprika
A handful fresh flat-leaf parsley, finely chopped
1 tablespoon grill seasoning, preferred brand Montreal Steak Seasoning
1 cup lingonberry preserves
A couple cloves
1 cinnamon stick
1 tablespoon lemon juice
Splash water
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
A couple pinches salt
2 teaspoons sugar
A little freshly grated nutmeg
3 to 4 tablespoons chopped chives
1 cup milk
1 cup sour cream
2 large free range eggs
4 tablespoons melted butter, divided

1.  Heat the olive oil in a large skillet. Mix the ground meat with fennel, paprika, parsley and grill seasoning. Form 8 small 2 to 3-inch patties and add to the hot skillet, cook 3 to 4 minutes on each side. Keep warm.
2.  Preheat a waffle iron.
3.  Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick
4.  Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs and half the melted butter together then pour into the well. Beat the wet into the dry with a few shift turns but do not over mix the batter.
5.  Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion.
6.  Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top.