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‘Vegetarian (or Potentially So)’ Category

  1. 30/30 WTF! #27: Matzo Brei Waffle

    March 6, 2011 by Cas

    I bet a great many of you are truly asking, “WTF?” over this one.

    This is another of my retooled faves from the “Pizza Bagel” files: an Italian Boy making traditional comfort food in the Jewish tradition.

    I cannot credit this one to my kids or my Baby Mama, the beautiful Ms. R. who allowed me to absorb a lovely family culture from her side of our association over the ten years we spent together.

    No, this one goes back to my gorgeous, talented, warm and smart and inner-light bearing friend, Synthia. Literally the only thing I don’t like about Syn is the fact that she lives on the opposite side of the country and if I get to see her once a year it’s a lot. I have been in deep spiritual love with this woman since our sophomore year of High School. Which is when she first taught me the wonders of Matzo Brei.

    Synthia was, in my world, the Amy Irving character of “Izzy” from “Crossing Delancey.” She was (and remains) a goddess to behold, with such a sweet and giving spirit that she was nothing short of captivating. And she even lived (sort of) on the Lower East Side like Izzy, and came from a very traditional Jewish family.

    OK. Back in your pants, weasel. Moving on.

    Syn taught me her family’s way of making matzo brei — a very simple combo of crumbled matzo and egg — noting the addition of a dash of seltzer, like her father always did.

    My first go ’rounds were in pancake form, flattening it and sticking it together in the frying pan. Later I started “scrambling” it. I was always made to think of it as a sweet breakfast, like a regular pancake or waffle, so I ate it either with powdered sugar, cinnamon sugar, or my usual, maple syrup.

    At a recent brunch at a midtown Jewish deli (the sit down with a nasty waitress or old old man waiter kind, famous and worth the trip) the staff looked at me like I was ordering grape jelly for my nova lox. To a lot of people, matzo brei is savory, like an omelette, and salt and pepper or sometimes (egads) ketchup are in order.

    Since I don’t know which way YOU prefer matzo brei (and bonus points if you guessed I couldn’t give a fuck, either), and a great many of you won’t have a preference because you’ve never tasted (or heard of) such a thing, I offer here a Food Daddy Twofer: one recipe, slightly adjustable, for both.

    This will make four waffles. Ish.

    Ess ess, meine kinder!

    Waffle Iron Setting/Cook Time: HIGH

    4 Matzo
    4 Eggs
    1/8 tsp. Salt
    2 Tbsp. Water

    Crush matzo in a mixing bowl. They should be in bits somewhere in size between a Tic Tac and a Chiclet. Oh my God, remember Chiclets? And what about Dentyne? Do they even MAKE that stuff any more?

    Lightly beat the egg, the water and the salt. Pour over crushed matzo and toss vigorously to coat. Let sit 10 minutes.

    FOR SWEET: add 1/4 C sugar.
    FOR SAVORY: fry 1 C chopped white onion in 2 Tbsp. of butter over medium high heat until browned and tender. Add salt and pepper to taste.

    Mix your sweet OR savory add-in to the matzo brei mixture. Grease the waffle iron with nonstick cooking spray, mound batter in each of the wells or wedges and spread slightly toward edges, and close to cook to golden brown.

    Move waffles to serving dish (or dishes if you decide as you should to make both), and serve with the following toppings:

    Cinnamon sugar, maple syrup or jam or preserves for the sweet; Sour cream, or more butter.


    March 5, 2011 by Cas

    I think as many times in my life as I’ve made apple fritters — and I’m going back to my childhood kitchen roots here — I’ve made them in that many different forms.

    I’ve done them like funnel cakes, like miniature cobblers, like mini muffins or like a tempura. But when you walk into a Big Chain Coffee House and see what THEY’RE offering up as apple fritters, the things are as big as your fucking head and so calorically dense that it’s no wonder America can’t zip its jeans without laying on the bed and using a pair of pliers.

    But lest I sound judgmental and insincere (have I been even remotely calorie-conscious in the past 25 of our 30 days?) I offer this: a middle-of the road, “yes it’s indulgent but it’s not going to kill you immediately” waffle version of the apple fritter.

    The key here in likening it to the variety served at the aforementioned, unmentionable chains, is the glaze. And once you try making and using this stuff you’ll realize it can be brushed onto anything for heightened visual and edible pleasure. Brush it on the tops of muffins, pound cakes, cookies, on your cat, your pastor, a Volkswagon — it really doesn’t matter; it’s versatile and delicious. It will set up more quickly on a cooled baked product (or pet, clergyman or automobile) than a warm one, but the warmth will soak up some of this sugar juice and become more moist and flavorful, so you really cannot go wrong.

    1/2 Cup sugar
    1/4 Cup water
    Dash salt

    1 Cup Bisquick
    1/4 Cup sugar
    1/2 Cup milk
    1 Egg
    1 Tbsp. butter, melted
    1/4 tsp. Cinnamon
    1 Large apple, any sweet and tasty baking variety, diced

    Waffle Iron Setting/Cook Time: HIGH

    Mix sugar, water and salt, and bring to a boil in microwave or saucepan. Once the sugar is fully dissolved, continue to boil for one minute. Set aside.

    Mix all remaining ingredients but the apple, beating until smooth. Add the apple and stir to incorporate.

    Grease the waffle iron with nonstick cooking spray. Spoon batter onto griddle leaving room for waffles to spread, and cook until deep golden brown.

    Open griddle, and with a pastry or basting brush, quickly coat the top of the waffles with the sugar glaze syrup. Remove from waffle iron, flipping glazed side down onto a plate, and glaze the other side. Set aside to cool and let the glaze absorb a bit and set up.

    The longer these sit with the more glaze applied (it sounds like we’re refinishing frigging furniture here instead of cooking, doesn’t it?) the more of a sugary “coat” will develop. And that ain’t a bad thing.

    Break ‘em apart, pop ‘em in your mouth, and lick the rest off your fingers.


    March 2, 2011 by Cas

    Food Daddy Foodie Shannon wrote from Colorado to say her mother — too young and hip to be a run-of-the-mill Granny, thus known as “Nana Kitty” — was very fond, having grown up in Cherry territory, of that local fruity favorite. I thought to incorporate cherries into something moist and sweet, and came up with this, pairing it here with white chocolate.

    Now… cherries are a problem, seasonally. You won’t be surprised to learn that the cherry trees on my rooftop just steps off Times Square hadn’t, in this cold and horrid February, bloomed yet. Likewise, you won’t be surprised to learn that I don’t actually keep fucking cherry trees on my roof in midtown Manhattan.

    The Food Emporium will have them in season; the fruit stores and the Farmers Market on Saturdays in Hell’s Kitchen will have them in a few months. But alas… not now.

    Not now.

    So here’s what you do: if you can get fresh, get fresh. And get ‘em ripe and sweet. Measure out your two cups and chop them up for this recipe. If you have to use canned, make sure they’re a brand that won’t be too limp and disappointing. Limp and disappointing… that reminds me I have to return a message from my ex-boyfriend…

    Or if you get dried — the tart Bing variety from Trader Joe’s did VERY nicely in my trials — cover about three quarters the amount you need in EXCRUCIATINGLY hot water to plump them to the two full cups.

    In either of the last two cases, be sure to DRAIN THE HELL OUT OF THEM before adding to the mix or they’ll make it too wet. And in the case of plumping the dried, rinse them in cold water and THEN drain lest you add hot fruit to a mix containing chocolate, and come up with a melted, gooey mess.

    These are really, really good. And I think served warm you’ll find these an ideal dessert.

    Waffle Iron Setting/Cook Time: HIGH

    8 Slices white bread
    2 Cups cherries, chopped
    2 Cups White chocolate (morsels, or bar form, chopped)

    1 Cup sugar
    2 Tbsp. flour
    1/2 tsp.  Salt
    1/4 tsp. Nutmeg

    1/2 Cup orange juice
    4 Large eggs

    Tear the the bread into chunks and place them in a mixing bowl. Add cherries and white chocolate.

    In a separate bowl, mix sugar, flour, salt and nutmeg. Add juice and eggs and mix thoroughly. Pour over bread mixture and toss to coat completely. Let soak 5 minutes.

    Grease waffle iron well with nonstick cooking spray. Scoop waffle mixture onto waffle iron sections or wedges, and close to cook. Check for doneness: waffles should be cooked through and dark golden brown on the outside. You should be able to remove them with minimal fuss; if there is fuss, don’t be a drama queen and just deal with it. A spatula will help and I’m sure you’ll be able to cope.

    I originally thought, “Hmm… powdered sugar for a garnish? Whipped cream? A glaze of some sort, or pastry icing?”

    And then I tasted these and said, “leave perfect alone.”

    To quote “Steel Magnolias”, though, you might consider a scoop of vanilla. In discussing a recipe, Clairee says of the decadent “Cuppa Cuppa Cuppa” dessert, “Sounds AWFULLY rich,” to which Miss Truvy responds, “It is! So I usually serve it with vanilla ice cream — to cut the sweetness.”

    Perfect idea, Truvy.


    March 1, 2011 by Cas

    These work best using the yeast batter, but again, you can use a substitute of 2 Cups Bisquick, 3/4 Cups water, and 1/2 tsp. salt.

    I find these best when cut into triangles and served warm, but not hot, giving the ingredients a chance to set in the center. And so you don’t scald your mouth when diving into them.

    I’m also giving you a variety of options here, to adress the fact that if we went out for actual pizza, none of us would order the same slice given a variety of choices. Get imaginative, but don’t overstuff.

    2 Cups Batter
    1/4 Cup Bisquick
    1/2 tsp. Salt

    1 Cup prepared pizza sauce (or, if you’re like me, your own homemade)
    1 Cup shredded mozzarella (or sliced fresh, or sliced mild provolone or fontina)

    Sliced Pepperoni
    Sliced Ham
    Thinly sliced Tomato
    Whole fresh Basil leaves
    Waffle Iron Setting/Cook Time: MEDIUM (and, admittedly, to be largely ignored)

    Mix Yeast Batter or Bisquick Batter with additional Bisquick and salt.

    Grease waffle iron with nonstick cooking spray.

    Spoon just enough batter onto waffle iron so you can spread it evenly with the back of a spoon or with a silicon spatula to fill the recesses but just barely the tops of the dimples. Close iron and let this bottom layer go through one medium cook cycle. Open to check for doneness; batter should just be set, with no more wet spots.

    Spoon sauce over waffles, leaving about a 1/2 to 3/4″ border from the edges of the individual waffles or wedges. Add cheese and optional fillings, then top with another spoon of batter, smoothing it to the edges and sealing in the filling. Spray top iron again, and close to finish cooking.

    Check for doneness. When waffles are golden brown, leave the iron open for a minute to let them steam off, then carefully remove to a plate to cool.

    Cut into wedges if desired, and serve with additional sauce, shredded or grated parmesan, and if you’re from Brooklyn, it’s customary to have shakers of dried oregano, red pepper flakes and garlic powder on hand.

    Ayyyy, ohhhhhh… dat’s what ah’m tawkin’ ’bout, yo.

  5. 30/30 WTF! #21: S’MORES WAFFLE

    February 28, 2011 by Cas

    Food Daddy Foodie Joanne wrote to tell us how much she and her family loved the original Brownie Waffle. She and her niece, I was told, were hoping to find a S’mores Waffle in their future.

    Be careful what you wish for, Joanne…

    Herewith all the tastes — and heck, all the components — of a campfire S’more, held together for the waffle iron.

    This one took a bit of experimenting, and I went back to the Iron half a dozen times until I came back to my original recipe.

    Once again harking back to “the problem with cake” on a waffle iron, there are considerations of fat and sugar content, moisture of the batter, and blah blah blah. In any event, I wanted something for you gals and guys to try that would be delicious first and foremost, easy enough to make, and the right consistency to cook and hold together. I found that if you cook these until they are just set (there’s really little else to cook but the batter binding it) and turning golden, YOU’LL be golden. So the iron setting I’ve recommended is MEDIUM. And instead of making too delicate a crumb with the addition of fat, we add the fat after it cooks, by brushing on melted butter.

    Umm… YUM, gang.

    2 Sleeves (18 whole) Graham crackers
    1 Cup Bisquick
    1 Cup +2 Tbsp. milk
    1 Egg
    1/2 tsp. Salt
    3/4 Cup brown sugar
    2 Cups mini marshmallows
    1 Cup semi-sweet (or milk) chocolate morsels

    1/2 Stick (4 Tbsp.) butter, melted

    Additional mini marshmallows, or Marshmallow Fluff, ice cream, and chocolate syrup (for garnish, if desired)

    Waffle Iron Setting/Cook Time: MEDIUM

    Break up the graham crackers and set them in a large mixing bowl. In a separate bowl, combine Bisquick, milk, egg and salt just until combined. Add to graham crackers and toss to coat. Let the mixture sit for five minutes.

    Add the brown sugar, marshmallows and chocolate, and fold them into the mixture.

    Grease the waffle iron with nonstick cooking spray, and spoon batter into center of waffle segments or wedges, leaving room for the batter to spread slightly. Close iron and cook, checking at medium cook time or about 3 minutes.

    When waffle is set and golden and easily removable (add more cook time if you need), brush melted butter over each, and remove to serving plate.

    Add garnishes of your desire, or serve plain. With a glass of cold milk or hot chocolate. Throw a few pine cones around the living room and watch “Friday the 13th” and you’ll feel like you’re camping in the middle of the woods.

    And someone’s watching you. But throw one of these at him and he’ll be so distracted you’ll be able to make a clean getaway. I freakin’ didn’t see it coming that it could be sweet Betsy Palmer. Whoda thunk it.


    February 26, 2011 by Cas

    I just reread that. “Bananas Foster Waffle”.

    It reads like a WEEKLY WORLD NEWS headline, like some waffle was abandoned in a remote dumpster, and a family of overripe Chiquitas raised it as one of their own.

    Anyway, I had been toying with possible ways of crafting this: Do the bananas and the flavorings go INSIDE the waffle? Do they go ATOP a plain waffle as a syrupy garnish? The answer to both questions turned out to be:

    YES. Yes, indeed.

    The flavors carry through to the waffle itself and flow all over the top, making it not only delicious to eat but to look at. This is barely imaginable without a scoop of ice cream accompanying. It’s the difference between “merely awesome” and “truly awesome” and you should go for the latter. Truly.

    Liberties have been taken for purposes of taste and texture; there is also no flambe-ing, though flaming is completely up to the proclivities of the chef. Also, I’ve given a non-alcoholic option that worked out JUST fine in terms of taste, so don’t even sweat it if you care to go this route. I wanted this relatively easy, universally attainable, and overwhelmingly satisfying. And when I tried my luck and pulled the arm on the slot machine…

    Banana. Banana. Banana.


    2 Bananas
    1/2 Cup brown sugar
    1/4 Cup oatmeal (instant or old fashioned)
    1/4 Cup flour
    1/4 tsp. Salt
    1/4 tsp. Nutmeg

    1 Cup Bisquick
    1 Tbsp. vegetable oil
    1 Egg
    1/2 Cup milk
    1 tsp. Vanilla extract

    1/2 Cup plus 2 Tbsp. brown sugar
    1 Tbsp. corn starch
    1/4 tsp. Salt
    4 Tbsp. unsalted butter
    1/2 Cup rum OR 1-1/2 Tbsp. Rum Extract
    PLUS enough water to make 1/2 Cup

    Ice Cream for garnish, and whipped cream if you really wanna go to hell in a handbasket

    Waffle Iron Setting/Cook Time: MED HIGH

    Cut bananas in half; place one half of one banana in mixing bowl and set aside. Cut remaining bananas in half again, then cut those pieces in half lengthwise, and set aside.

    Mash the half-banana in the mixing bowl, and add the brown sugar, flour, oats, salt and nutmeg. Mix thoroughly and set aside.

    There’s a lot of setting aside in this recipe…

    In a separate bowl, mix Bisquick, oil, egg, milk and vanilla. Stir thoroughly to combine, and set aside. See? Told ya. Lot’s of setting aside.

    In a small saucepan or sautee pan, mix brown sugar, corn starch and salt to combine. Add butter, and melt to bubbling over a medium flame. Add rum flavoring and bring to a gentle boil, stirring frequently. Once the mixture bubbles and thickens, add reserved banana slices. Reduce heat and simmer for two minutes or until bananas are tender. Avoid stirring as much as possible so as not to fracture the bananas. They’re very fragile. They were just dumped and the guy who left them turned them to absolute mush. Don’t you help that state any.

    Grease the waffle iron with nonstick cooking spray. Fold the brown sugar/banana/oat mixture into the main batter, stirring just enough to combine (we want more of a ribbon of the banana mixture, versus mixing it into the waffle mixture). Spoon it in batches onto the waffle iron, leaving plenty of room for spread.

    Remove individual waffles or wedges to serving plates. Top with a scoop of ice cream (vanilla bean or dulce de leche being my favorites, though rum raisin here would not be ill advised); top each serving with a few of the sauteed bananas, and then spoon their syrup over the top.

    Oh. Em Gee.

    And no, I won’t be pat and say something about how your guests will go bananas for this. That would be so beneath me.

    And you know, in matters of scathing wit, that I don’t monkey around.

  7. 30/30 WTF! #17: COFFEE ROLL WAFFLE

    February 24, 2011 by Cas

    These are a good, plain, delicious, dip-em-in-your-milk-or-coffee treat.

    The ingredients are few, and though the process has a few stages they’re quick and none too taxing. A few minutes from start to finish is all you’re in for, and if you waffle up a big batch of these, they freeze and warm up really nicely for anytime enjoyment. That alone justifies turning on the kitchen light.

    But truth be told, these are so simple and sweet and basic that they’ll do fine in a jar on the countertop for whenever you feel a proper cup of tea requires a biscuit or some bread and jam. Only you won’t need the jam, because the sweet’s in there already. And I won’t tell a soul if you decide to add a schmear of butter to make it that much more decadent. It’ll be our little secret.

    2 Cups Bisquick
    1/2 Cup sugar
    1/4 tsp. Salt
    1/2 Cup milk
    1 Tbsp. vegetable oil

    1 Stick butter

    1 Can sweetened condensed (NOT evaporated) milk

    Waffle Iron Setting/Cook Time: MEDIUM HIGH

    Mix the dry ingredients to combine, then add milk and vegetable oil to form a smooth dough. Let dough rest in refrigerator.

    Melt the butter and let cool in a larger mixing bowl. Break off pieces of chilled dough with a teaspoon, dropping them into the melted butter, and tossing occassionally to coat after ever few additions.

    Pour sweetened condensed milk over the dough and butter mixture, and toss to combine completely, or until liquid is almost all absorbed.

    Grease waffle iron with nonstick cooking spray. Spoon the waffle mixture over the griddle leaving plenty (and dudes — I do mean PLENTY) of room for spread, and close the lid.

    Check for doneness when the waffle iron or instinct directs you to do so. The outside will have caramelized a bit and taken on a nice golden patina (I’m feeling foody AND poetic), and the waffles should hold together nicely, given a minute to rest in the iron before removing.

    Dunk away…

  8. 30/30 WTF! #15: PEACHES ‘N CREAM WAFFLE

    February 22, 2011 by Cas

    Creamy and smooth.

    That’s not how you’d describe my complexion (“Snow tire with white stubble” comes close).


    Certainly not talking about my disposition.

    Fruity, with a hint of spice.

    OK. This could totally describe me.

    But what ALL of these describe is this waffle. It falls somewhere between a rich, custardy bread pudding, a country “pan betty” and a cobbler. However you slice it (or more accurately, however you shove it whole into your eager mouth) this is a delicious and satisfying dessert waffle all by itself or with any of the optional garnishes. Various textures play all at once, as do sweet versus a bit tart.

    This is just really, really nice.

    Again: so not describing me…

    2 Eggs
    1/2 Cup vanilla pudding
    1/2 Cup Bisquick
    1 Can (15.5 oz) Sliced Peaches in heavy syrup
    1/2 Cup sugar
    1/2 tsp. Nutmeg
    1/4 tsp. Salt
    2 Slices (8-10 oz. total) pound cake, broken into chunks

    Additional pudding, whipped topping, nutmeg and sliced peaches for garnish.

    Waffle Iron Setting/Cook Time: HIGH

    In a mixing bowl, beat together pudding and eggs until blended. Drain peaches, reserving liquid. Finely dice peaches, and set aside. Measure reserved peach liquid, and add water (if necessary) to make 1/2 Cup. Add to pudding mixture along with Bisquick, sugar, nutmeg and salt,  and mix thoroughly.

    Fold in peaches and pound cake until combined. Let sit 5 minutes.

    Grease waffle iron with nonstick spray. Spoon on batter, leaving room for rising. Close griddle and cook until golden.

    Allow cooked waffles to sit and steam off on hot iron for at least a minute, until they can be easily removed without breaking. Move to serving dish, top with more pudding, whipped topping, and a peach slice, plus a sprinkle of nutmeg (flare!) if desired. But honestly, these are so moist and rich it’s like eating a cobbler right out of the oven, and they do just fine all by their lonesome. Though once again, nothing doesn’t benefit from a scoop of ice cream…

  9. 30/30 WTF! #12: MAC-N-CHEESE WAFFLE

    February 19, 2011 by Cas

    Mmmmmm… Macaroni & Cheese. An American staple.

    Kids and adults alike have  a soft spot in our hearts for this classic comfort food. Here I’ve kept it very simple with just the addition of some egg for firmness and ease of removing and serving within the whole waffle iron mindset. This gives it a texture more akin to the traditional baked-in-casserole variety of mac-n-cheese than a straight-from-the-saucepan creaminess; but if it was saucy like the latter it would be a runny mess. Heck, if that wasn’t a concern I could write recipes for pudding and lattes and I could just let you pour them straight from the iron into your mouths.

    That wouldn’t be very nice of me, would it?

    You can also add chopped cooked chicken or ham, crumbled bacon, or diced tomato to this — some of the things I most frequently add to homemade macaroni and cheese. But I’ve left it here for the purists and invite the more adventurous spirits to branch out as they see fit.

    A note about the boxed mac and cheese: pick your favorite. There are so many on the shelf these days its mind-numbing. But use one that has small macaroni so that it will fill the cavities of the waffle iron nicely. I used Kraft mini shells with three cheeses. Basically, from a box, they all TASTE the same; you just want them to work in your favor so (and I don’t believe I’m saying this) you really want to opt for a small noodle.

    1 Box Macaroni & Cheese, prepared
    1/2 Cup shredded cheddar cheese
    1 Egg
    1/2 Tbsp. Flour
    1 Tbsp. Water
    Salt & Pepper to taste

    2 Tbsp. corn flake crumbs OR crushed potato chips

    Waffle Iron Setting/Cook Time: MEDIUM HIGH

    Let prepared macaroni and cheese cool a bit so that additional ingredients won’t be cooked on contact.

    Add shredded cheese and egg. Mix flour and water and add to macaroni mix, along with salt and pepper to taste. Mix until thoroughly combined.

    Grease waffle iron with nonstick cooking spray or melted butter. Spoon mac and cheese mixture over griddle, leaving a bit of room at edges for it to spread. Sprinkle crumbs or chips over top. Cover and cook until golden brown. Allow waffles to sit for a minute until firm enough to handle. Loosen edges and transfer to serving plate.

    These are great hot off the griddle or cooled to room temperature and eaten by hand.

  10. 30/30 WTF! #11: MUD PIE WAFFLE

    February 18, 2011 by Cas

    There’s not much to say about this, other than it takes its inspiration from bread pudding and all things moist, dense and gooey.

    This is probably the most sugar-laden creation I can imagine.

    If ever you find yourself on the battlefield facing a marauding tribe of diabetic huns, forget traditional weaponry and just arm yourself with these waffles. I promise you they will retreat with greater haste and fear than any spear or crossbow or musket could ever inspire. Which is just fine, because it leaves more of these waffles for you to enjoy and not share.

    8-10 oz. (2 thick slices) Chocolate pound cake, broken up
    16 Saltine crackers, crumbled
    1/2 Cup semi-sweet chocolate morsels
    12 Chewy caramel candies, chopped coarsely
    1/2 Cup walnuts, chopped

    2 Tbsp. corn starch
    2 Tbsp. water
    2 Tbsp. vegetable oil
    2 Tbsp. dark corn syrup
    1/4 tsp. Salt

    2 Eggs, lightly beaten

    Chocolate Syrup
    Whipped topping

    Waffle Iron Setting/Cook Time: MEDIUM HIGH

    Combine cake, crackers, chocolate chips, caramel and nuts in mixing bowl.

    In a separate bowl, mix all the wet ingredients (except egg) and salt; add to cake mixture and toss to combine. Add beaten egg and stir to mix evenly. Let mixture sit for 5 minutes (it will resemble a wet, chocolate, bread stuffing).

    Grease waffle iron with nonstick cooking spray. Spread waffle mixture over griddle leaving plenty of room for at edges. Close and cook until top of waffle is set.

    Let the waffle sit on open hot griddle for up to two additional minutes, until it sets up enough to transfer easily. Loosen around edges and bottom and remove to serving plate.

    Immediately top with chocolate syrup, giving it a minute to sink into hot waffle. I use a basting brush to coat it evenly. Top with whipped topping and an additional squiggle of chocolate syrup, and serve.

    A scoop of vanilla or creme de leche ice cream on the side wouldn’t hurt. I’m just sayin’.