Serve the waffles with butter and warmed maple syrup, or your favorite waffle topping.
While I probably wouldn’t throw away any leftover waffles, they are really an in-the-moment food, like a soufflé. Wrap and refrigerate leftovers and try toasting them lightly—they have to taste better than a frozen waffle.
Add the finely grated zest of a small lemon to the waffle batter along with the liquids. Make a blueberry sauce by cooking a pint of rinsed and picked-over blueberries with
© 2008 Nick Malgieri. All rights reserved.