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Waffles aren't just for breakfast anymore.

Annie Mahle from the schooner J&E Riggin shares a recipe for any time of day.

Potato Cilantro Waffles with Roasted Tomato, Asparagus, and Poached Egg

Basic Waffle Recipe

2 cups all-purpose flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 eggs, separated

1/2 cup (1 stick) unsalted butter, melted

1 3/4 cups buttermilk

Preheat the waffle iron. In a large mixing bowl, sift all dry ingredients. Mix the egg yolks, butter, and buttermilk in a medium bowl. Combine with the dry ingredients. In a separate bowl – one that is clean and dry – beat the egg whites until they form stiff peaks. Fold into the batter, then follow the directions for your waffle iron.

Makes 10 to 12 waffles

Potato Cilantro Waffles

This recipe is a perfect way to use up leftover mashed potatoes. If the potatoes are cold from the refrigerator, warm them up a little bit in the microwave, and then add in some of the buttermilk slowly, with a potato masher, so you work most of the clumps out. Dill is a perfect substitute for cilantro in this recipe.

Soft-boiled or poached eggs are a perfect match for these waffles. When asparagus is in season, we like to steam it, adding a little sea salt and lemon juice at the end and then layer it with waffles and the eggs making a meal that’s just as good for dinner as it is for breakfast.

To the Basic Waffle recipe

Add: 3/4 pound Yukon Gold potatoes; about 1 medium potato (or 1 cup leftover mashed potatoes)

2 tablespoons minced fresh cilantro 

Peel the potato and cut into large pieces. Boil in salted water over high heat until tender. Remove from heat and drain. Mash the potatoes and cilantro together with a potato masher. Set aside to cool. Combine the buttermilk and potatoes together first. Follow the instructions as listed in the Basic Waffle recipe.

Serve with roasted tomato halves, asparagus, poached eggs, and a dollop of crème fraiche.