OK, bear with me. Because my cookbook and this blog are all about things that are emphatically not waffle batter. (We already know that waffle batter will waffle.) So far, so great.
But today is International Waffle Day. And I had an idea. And it did involve waffle batter, although it did not stop there. And I figured if there was any time to pay tribute to the original waffled foodstuff — the ur-waffle, if you will — it's on International Waffle Day.
So this begins as a waffle.
And then turns into French toast.
In my book you'll find Waffled French Toast.
Here you have Waffle, French Toasted.
You start with a waffle. I'll let you find your own way on that one.
When I make waffles — yes the waffle iron is capable of so much more, but it is also awfully good at waffles — I usually make extras and freeze them. Here you can start with either frozen waffles or waffles that have sat out a bit.
I'm not writing this one out in recipe form because it is outside of my waffling milieu. But I'll tell you how it's done:
This gives you enough to do about 4 waffles, though your waffling mileage may vary depending on the size of the waffle.
In a shallow bowl or deep plate, whisk together 2 eggs, 1/2 cup milk, a pinch of salt and a bit of vanilla. (You can also do as Molly does and add a bit of nutmeg, cinnamon or sugar.)
Place a nonstick pan or cast-iron skillet over medium heat and melt a generous glob of butter. While the butter melts, soak one side of the waffle in the egg mixture for about 30 seconds. Flip the waffle over and soak the other side for another 30 seconds.
You're about ready to place the soaked waffle in the pan. But before you do that, let the excess batter drip back into the egg mixture. (You may need to tilt the waffle for the batter to escape the nooks and crannies.)
Place the soaked waffle on the pre-heated pan and cook for 2 to 3 minutes on each side. Check up on it after a minute or two to see that it's not getting too brown too quickly. It's ready when the raised parts of the waffle are golden brown and no liquid egg remains.
You've just French-toasted a waffle. Serve it warm with butter and maple syrup.
If at first you thought less of me for waffling waffle batter, I can only hope you think a bit more of me when you bite into one of these.