Theres one good way to stuff a waffle, and at least two lousy ways to do it.
Thats what I learned today.
You might know this already, but I enjoy pushing classic dishes to a new place.
Hopefully a better place.
(Thats kind of mything.)
Mixing blueberries into waffle batter isnt the end of waffle modification, its the beginning.
I sought to stuff a waffle with slabs of mozzarella, sliced ham, and cookies.
In the case of cheese, this can lead to explosive results.
The problem here is the likelihood of overflowing is oh, so very high.
By dunking the filling into the batter you get complete coverage.
Start by making a thick waffle batter.
Drop your filling into the batter and stir to cover.
I used slices of fresh mozzarella cheese, and a batch with Nilla wafers (which totally rocked).
On the hot, greased waffle maker, quickly spread a small scoop of batter.
It doesnt have to be perfect, just a thin, flattened layer.
I have a square waffle maker and I dont agonize over the corners.
Drop the batter coated filling onto the first layer.
I scooped up my Nilla batter and placed the cookies so I could have two per waffle.
(I think I can fit four next time.)
Then add a dollop of batter on top, in the center.
end the iron and waffle as you normally would.
Anything stuffed inside will warm up.
Which is why Nilla wafers pleasantly surprised me.
Use this method to stuff your waffle with anything thatll fit.
Try adding bacon, ham, swiss cheese, or a lightly fried egg.
