Real maple syrup, or blueberry syrup, and Kerrygold butter. We used to like Land O Lakes but you really can taste the difference the better butter makes.
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.
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.
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.
You can put anything on a waffle. I haven’t made them for years but we overestimated our batter once in college… I def remember having cottage cheese on one
@unksol
yep, sort of like crepes can be sweet or savory filled, waffles are a fantastic launching point for so may dishes (see notes above for examples!)
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
@ybmuG
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!
@ybmuG
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
Grenada Market
1348 East 95th Street
Brooklyn, NY 11236
USA
E-mail: spices@grenadamarket.com
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.
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.
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.
Just maple syrup.
Real maple syrup, or blueberry syrup, and Kerrygold butter. We used to like Land O Lakes but you really can taste the difference the better butter makes.
Peanut butter and chocolate syrup!
I’ll eat them dry if I can get a strong black coffee to wash them down. Otherwise butter is good enough if that’s how they come out.
@show_the_maw they taste better Mickey shaped.
Syrup & home-made peach sauce
Nutella is also pretty damn good.
Just a little butter!
@tinamarie1974 Me too!
@tinamarie1974 me, too, except for the “little” part.
@craigthom well my little does allow for periodic pools of butter in those waffle squares.
I use waffles to build a good breakfast Dagwood sandwich.
@simplersimon More details! And I’ve heard that it isn’t real unless there are photos to document
Peanut butter.
Raspberry preserves or the fake syrup. I prefer Log Cabin.
Not really into maple.
Not into maple. Clinging to my southern roots… Steen’s, Blackburn or Brer Rabbit syrup.
And of course lots of butter.
Blackburn’s has special childhood memories for me since my grandfather grew sugar cane and took it to Blackburn’s in Jefferson, Tx to get pressed
Peanut butter and jelly. Tried chicken n’ waffles recently and was pleasantly surprised. It works.
Sliced up banana and syrup
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.
Belgians! Just run them through the Blendtec for about a minute and they are just the right consistency for waffles.
@yakkoTDI You like to put Belgians on your waffles? Do you make them take off their shoes first?
@ahacksaw No. I have a Blendtec.
@ahacksaw @yakkoTDI
plus the wooden shoes help with the fiber in your diet…
Peanut Butter, maple server, and Canadian bacon. Ok, the bacon is not actually on the waffles.
@hchavers Peanut butter, syrup, and bacon sandwich made with waffles - actually sounds fantastic!
@hchavers I’m gonna try that!
The only waffles I eat are wrapped around scoops of ice cream
Overcook the waffle slightly and top with sardines.
No, really.
@brennyn Really, no.
Fruit (usually banana or strawberries) drizzled with melted peanut butter. Sometimes also with melted chocolate (or chocolate syrup).
Whipped maple cream, and then some fresh fruit on top of that
Strawberries, blueberries and whipped cream. All American.
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.
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.
MmOOOOOre waffles!!!
@ybmuG
Came here to say EXACTLY that!
You can put anything on a waffle. I haven’t made them for years but we overestimated our batter once in college… I def remember having cottage cheese on one
@unksol
yep, sort of like crepes can be sweet or savory filled, waffles are a fantastic launching point for so may dishes (see notes above for examples!)
@chienfou idk that I’d call ours “dishes”. We just started spreading every thing in the fridge/cupboards on.
Which sounds like some college students got high… Just a math mistake. Waffles to condiments. Let’s explore.
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 I could totally do sardines.
@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
@ybmuG
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!
@ybmuG
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
Grenada Market
1348 East 95th Street
Brooklyn, NY 11236
USA
E-mail: spices@grenadamarket.com
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.
@chienfou Thanks! I’ll check it out!
Coffee, underneath my waffle
@bocoroth
SsssTtttRrrrOooooOooooPpppWwwaaaaFfffEeeeLlll @!!!
I prefer only syrup.
I usually use some butter in the waffles, and they come out crispy and buttery enough.
Probably totally weird. But I love peanut butter on my waffles.
@benji7roeth Peanut butter seems to be a huge favorite!
Honey and butter!
I prefer my waffles to be pancakes
You
@xdavzzzxidx123
thanks, butt no thanks. Last time it left little squares on my derriere…
Only REAL Butter… No syrup, ever!
Butter, just butter and a good cup of coffee chaser.
Obligatory
Crunchy peanut butter and real maple syrup! (And I make sourdough waffles from scratch.)
Peanut Butter and syrup!
Just syrup, or raspberry jam.
No butter (there’s butter in my batter) and syrup with chicken! Yum!
Ketchup. We’re talking about fries, right?
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.
@andyw
Chicken and waffles are da bomb!
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.
A menu with a lot of creative toppings from a Waffle restaurant here in Colorado:
@Kyeh I like the idea of spicy boneless chicken in a waffle sandwich
Strawberry or Peach jam.
I can never decide.
I don’t eat waffles! And I don’t eat pancakes either! And I don’t eat donuts!
@gjrupert you poor soul…
With some Funk!
https://funknwaffles.square.site/