I recently acquired a cast iron waffle.. iron.. and I'm totally obsessed. Waffling things is so cool.. and you can just about waffle anything - eggs, burgers, falafels.. Waffalafels. I've been experimenting a bunch which has involved a lot of burnt crap and intense sticking. Most interesting probably was these paleo waffles from coconut flour that ended up so pliable you could probably use it as a swim cap. This recipe written below is the secret to success for waffles with my specific iron. Crispy on the outside, soft on the inside.. doesn't stick. Amazing.
1 1/4 cup flour combo (garbanzo, rice, buckwheat, etc)
1/2 c starch (arrowroot, tapioca, potato)
2 t baking powder
1/2 t salt
1 T flaxseed, ground (or 1 egg)
1 T sweetener (sugar, maple syrup, etc)
1/4 c fat-like non-fat (applesauce, banana, sweet potato, pumpkin)
2 T real fat (coconut oil, avocado oil, etc)
1 c non-dairy milk + a few T more as needed for texture
For sweeter waffles you can up the sweetener to 2 T and for savory waffles it can be omitted altogether. From this base recipe you can add goodies, like fruit or chocolate, or spices - dirty chai waffles anyone? I typically like to make a boring-ish plain waffle then doctor it up with topping. Savory mushroom ragu was a favorite.
Get waffling!
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