• ccav on November 01, 2011

  Whole Wheat Cinnamon Raisin waffles: good, easy to make. Nice with cinnamon sugar sprinkled on instead of syrup.

Notes about Recipes in this book

• Mustard waffles with chunky egg salad

  • ccav on February 18, 2013

    surprisingly good.Waffles are thinner than usual.

  • SheilaS on July 12, 2019

    Very tasty, savory waffles. They softened fairly rapidly after coming out of the waffle iron but crisped up nicely in a warm oven. Leftovers froze and reheated nicely. These are great with the arugula, tomato and egg salad as in the book but also good as a snack with a smear of chèvre. Would be a great bread alternative with soup or salad.

• New England clam-hash waffles

  • L.Nightshade on April 24, 2019

    We had clams left over from making the clam and sausage pasta from SFAH (on which I’ve yet to report), so I thought I’d give this a try. The recipe calls for canned clams, but I used cooked, fresh clams. Along with diced potatoes, the hash calls for bacon, onions, parsley, and thyme. This is added to a batter of eggs, clam juice, Worcestershire sauce, and hot sauce. Mr. Nightshade had his with fried eggs on top, I had mine plain. Although they look dry in the photo, that’s just the crispy exterior, they were moist and hash-like inside. I mostly tasted potato and bacon, with only a hint of clam. Next time, more clam. Or next time, a corned beef hash waffle. I served Ottolenghi’s sweetcorn slaw on the side.

• Blueberry-yogurt waffles

  • dianev on August 08, 2015

    Very soft waffles. I used lemon yogurt for added flavor. Released from iron very easily.