My family is very fond of waffles for breakfast or brunch or dinner. We frequently make and freeze double batches of vanilla bean waffles for my grandchildren. They love them reheated for their breakfast. Unflavoured protein powder is often added to the waffle batter for that extra bit of goodness. I have created Gluten Free and Dairy Free Savoury Crispy Bacon, Cheese and Green Onion Waffles for their parents to enjoy (recipe follows).
Why make waffles? Why not make a pancake? How are waffles and pancakes different? There are actually several factors that differentiate a waffle from a pancake. Waffle batter has more fat and more eggs than a pancake batter. Typically, when making a waffle batter, softly beaten egg whites are folded into the batter, resulting in a lighter and fluffier product. The thick batter is poured onto a heated iron rather than an open pan or griddle. A waffle is cooked from the bottom and the top at the same time making a crisp and light yet a sturdy shell.
Pancakes have always been a breakfast favourite, however, waffles with their unique honeycomb appearance and crispy texture are unbeatable when smothered in maple syrup.