as the bread on a PBJ, with Crunchy Jif, and Grape jelly.
or Butter/Margarine & pancake syrup…neve been a maple fan…
or Crunchy Jif and Pancake syrup…
call me a heathen all you want… I like what I like.
i like fruit (fresh or compote-d) on my waffles, but i also like butter and syrup in addition to the fruit.
i also like fried chicken, again with the butter and syrup. i make my own spicy syrup for chicken & waffles by cutting an X in the bottom of a fresh habanero or scotch bonnet and putting it in a pot of syrup. bring to a simmer and then turn it off and let it sit for a half hour. discard the pepper and pour the syrup back into the bottle for easy dispensing. (i purposely buy a small bottle for this purpose.) the other reason i make my own is…i don’t like real maple syrup or heavily maple flavored stuff. there, i said it and i’m not ashamed. i like the corn syrup stuff.
I use plain real maple syrup. I’d use butter too (which is in the batter) but it adds a lot of calories and fat-not that waffles and pancakes are lo-cal delights. Got to draw the line somewhere! There seems to be a big peanut butter faction here, and while I like PB, I can’t see putting it on waffles. There is an excellent restaurant in Newark, Marcus B&P, that serves waffles with chicken on top for lunch and dinner; I have not tried it yet but it is popular. It is run by a well-known chef, Marcus Samuelsson, but is closed for now due to COVID-19.
My favorite as a little kid (and that I would still find delicious now) was ice cream, whipped cream, chocolate chips, strawberries and blueberries. That’s the ticket right there.
I will also happily accept butter and syrup, and butter and syrup topped with fried chicken.
Now that I think about it, a maple-leaning Nashville-hot-style fried chicken on a waffle sounds absolutely delicious.
Real Belgian waffles home made by a real Belgian (my better half). Then covered in some combination of blueberries, strawberries, raspberries, blackberries, pitted sweet dark cherries, homemade chocolate sauce and whipped cream. That’s how we do it every time.
There isn’t much you could serve on a waffle from the posts above that I would refuse to eat (OK, I might skip the sardines…) One of the things we bring back each time we hit Grenada is nutmeg syrup (made from the pericarp). It is delicious on waffles, pancakes, French toast etc. Also like ginger syrup either alone or with other syrups, such as nutmeg ormaple.
@chienfou Nutmeg is fantastic, especially if you get it whole and grind it fresh. A micro-planer works great. I always put it in the egg mixture for French toast. Nutmeg and ginger is also good in caramel corn. Use a little blackstrap in place of corn syrup…mmmmmmm
yep, agreed on nutmeg fresh planed/grated (esp on top of fresh home made eggnog…!) But the syrup is a whole other beast, made from the pericarp (outside covering, not the seed) of the nutmeg so a different flavor
@chienfou OK, so you got me to search for nutmeg syrup. Found it at a couple places shipped from Grenada for $10-15 for 12 oz which sounds pricy, but worthy of a specialty product, until I found the shipping ($19-25 - ouch!). Well, on to Caribbean markets locally. Maybe I’ll get lucky!
If you check the link in the post there is a distributor listed for the US. Maybe he can hook you up with some stores that carry it.
Mr. Cecil Belfon
1348 East 95th Street
Brooklyn, NY 11236
We typically would bring back a few bottles each time we visited (did 2 Island Windjammer cruises that originated or ended in Grenada). We also brought back a bunch of nutmegs that we vacuum sealed and have been using up as needed.