Strawberries and whipped cream. I can even have this with low carb waffles when I'm doing that way of eating.

I'd like to try a chicken verde corn waffle...sorta Mexican. But, I've not figured out how to get the mixture thick enough that I'd like the chicken and not end up with a soggy mess that was supposed to be a waffle. Enchilada filing seems too goopy. Any ideas?

Same thing with chili over a corn waffle. I think my chili is not thick enough to not soak through. Somehow, mushy waffles don't sound good. And, I don't care for really thick chili. But, I like the concept. :)

Chicken/Waffles - Plain waffle with fried chicken. Top with maple syrup. I've tried that one. Fun but not something I'd do again.

/tricia

Waffles with fried catfish and strawberry butter is a nice spin on chicken and waffles and would be great with any lake fish or on a Friday nite fish fry.

I'm a butter & maple syrup gal, but DS loves nutella and strawberries on his.

We have waffles once or twice a week - at least once for breakfast and sometimes on Friday night as a meat-free meal option, so I like to use different toppings. I'll be checking this thread for some new ideas. :-) -Grainlady

1. Orange Marmalade Butter
4 T. butter, softened + 2 T. orange marmalade
I mix it in my mini-food processor. You can make it ahead of time, roll into a log in a piece of plastic wrap and refrigerate until needed.

2. Peanut butter (or other nut butter) and sliced bananas.

3. When fresh cranberries are available I'll make pumpkin waffles and top it with "Fresh Cranberry-Orange Relish" (source: "Super Foods" by Steven Pratt, M.D., and Kathy Matthews).

12-oz. bag of fresh or frozen cranberries
1 (well-washed) UNPEELED orange, but into eights and seeded
3/4 c. sugar (or sweetener of choice)

Place half the cranberries and half the orange pieces in a food processor and process until the mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in the refrigerator or freeze until ready to serve.

4. Chunky applesauce made from homemade dehydrated apples, or made with fresh apples. Caramelized apples made with palm sugar and a shot of Boiled Cider and a dab of butter. We also like pear sauce, apricot sauce or peach sauce. I use homemade fruit leather to make a sauce base and add fruit - fresh/frozen/canned/dehydrated/freeze-dried - whatever is handy.

5. Wild Rice Waffles with Mushroom Sauce

6. Cornmeal Waffles topped with fresh, chunky guacamole. I'll also top cornmeal waffles with egg or tuna salad.

7. I can't remember where I found the recipe, but I made Gingerbread Waffles in my heart-shaped waffle iron and I cut them into individual hearts. Served them with homemade cinnamon ice cream sandwiched between two hearts.

Dessert

Our favorite growing up was a hot waffle, vanilla ice cream and chocolate sauce.

I still do it if there are leftovers from breakfast.

Maple syrup, I'm a purist lol

I like crystallized ginger and a little ground ginger in the batter. I use KA's mini bits (see link below) which give just the right amount of heat. The ginger is also wonderful in scones, another breakfast indulgence for me.

Cheryl

Here is a link that might be useful: crystallized mini diced ginger

Ann T told me that she always heat maple syrup before serving it on waffles, which I am going to start doing when I serve syrup. I noticed that a lot of the toppings and fillings listed so far seem to be cold or refrigerated, and so I am wondering how many of you heat up your toppings or fillings before adding them to the waffles. I do not like for my waffles to get cold unless I am making an ice cream cone.

I tend to eat waffles plain, but I use cream for 1/3 of the milk in the batter and generally add a tsp of Vodka to the batter to improve the texture. I do that with pancake also, and I add enough butter that I do not need to serve butter on top. If I did serve butter, I would melt it first, the way my grandmother did. She didn't heat the syrup, but I did not eat syrup as a child.

When I make waffles, I store them in a 200 degree warming oven to keep them from getting cold. I still think I would like them with cold strawberries and whipped cream, which is what I often serve with French Toast or German apple pancakes. Apples sauteed with butter, cinnamon, and sugar would be good on waffles, I think, especially if the apples are served hot.

Lars

Don't make waffles that often, but favorite was is with plenty of butter and REAL Maple syrup!

Usually have niece over for a GIRL'S night around the holidays... decorating, crafting, movies, gabbing, and FOOD! Hauled out rarely used waffle iron, dusted it off, and was ready to get cooking. She had NO IDEA what it was... even after I lifted the lid? Find it sad that someone in mid-teens had only had toaster waffles??

In our area, chicken and waffles are often seen as a weeknight special in diners and family restaurants. They're as described at the link below - waffles covered with a gravy containing chunks of chicken.

I don't particularly care for waffles so never got a waffle iron to make them. I have eaten waffles in restaurants made with small pecan pieces in the batter and served with a hot maple syrup containing more pecans and liked them better than the ones with fruit toppings.

Here is a link that might be useful: PA Dutch chicken and waffles

Ruthanna, that recipe for chicken and waffles looks so much better than the ones served with syrup and powdered sugar. I would never consider eating chicken with syrup or powdered sugar!

Paula Deen adds pecans and butter to her maple syrup before heating it and serving it on waffles - for some reason I thought she added Bourbon instead of butter. I wonder if Bourbon would be good with maple syrup and pecans. This was the first time I had seen anyone heat syrup for waffles and thought it was the best idea. Then I found out that most people already did this.

Lars

Here is a link that might be useful: Paula Deen waffles

Lars I agree. I like the idea of a savory topping. Sausage and Gravy over a waffle instead of a biscuit. Or fried chicken with chicken gravy , or the recipe that Ruthanna shared. But I know I wouldn't like fried chicken and waffles with syrup.

For breakfast, I am happy with butter and maple syrup.

Ann

I've also seen waffles topped with a classic tuna a la king but haven't tried them. The same restaurant who serves the pecan waffles also has one called a cinnamon bun waffle served "with a warm cinnamon cream sauce".

Pecans in the waffle and maple syrup, unsalted butter, and pecans on top. I like pecans

For breakfast I like them with must maple syrup, but it has to be the real stuff, not that fake "pancake syrup", ugh.

My girls always liked them topped with sliced strawberries and whipped cream and occasionally I'd make chocolate waffles for a dessert to top with a scoop of vanilla ice cream and some hot fudge. Those were also good with the strawberries and whipped cream.

I like chicken a la king over herbed waffles and I like chili over corn waffles. My waffle iron doesn't make a really thick waffles, so I can make them thin and crispy and my chili is pretty thick. I add all kinds of things to chili, from corn to beans to leftover sausage or shredded steak. The waffle is going to get softer, of course, but not as mushy as bread does in those "hot" diner sandwiches or biscuits covered with gravy.

I don't know about a waffle burger but Amanda regularly made peanut butter and jelly sandwiches from waffles and Ashley liked them cold and sprinkled with cinnamon and sugar. I've also topped them with baked beans, kind of a variation on the little used (here at least) breakfast of baked beans on toast.

My favorite way, though? Pumpkin spice or gingerbread waffles with pecans and maple syrup.

Annie

I don't like syrup on my waffles. So for me it would be fruit and whipped cream or custard or creme anglaise. Or a savory topping.
If i had none of those then it would be jam. Just don't like syrup on top of my food. In it...no problem.

I just made the waffle recipe mentioned in another post though i may have mucked it up...we shall see tomorrow. The yeasty crispy recipe. I had to modify a bit. We don't keep or use milk or butter anymore. I usually have a bit in the freezer and often have some organic dried milk powder from the holidays...none to be found. We use non-fat yogurt and oils in place of mayo and butter in everything.
We do have homemade maple syrup, a gallon!, from a friends Catskills farm. I use it in everything from rhubarb bbq sauce to breakfast corn griddle cakes but not really sweet lovers.
We pick a few gallons of wild blueberries every summer and freeze. Two cups heated on the stove with wild thyme, lemon, and cracked pepper is so delish on waffles.
Tomorrows waffles will be savory. Caramelized onions, roasted red pepper, gorgonzola, and proscuitto.
Hoping for success.
I use a cast iron waffler. Ten years ago i stopped even trying to replace elec appliances and now have very few. When they burn up and stop working i am done with it. Blender, toaster, choppers, cuisinart crap. (my blender just died and was only used a few times)
I'm rather surprised at the high ratings for this waffle iron. I've had mine for about five years. Works great but very different from the belgians. Think deep dish pizza vs thin and crispy. I'm going to make two thin waffles, then sandwich my 'fillings' and re-crisp.
Ha, we will see.
Do not buy this waffle iron if you do not understand cast iron! (you will hate me : ) )

Here is a link that might be useful: cast iron waffler

sleevendog, those savory waffles sound really good, although as someone who does not love cheese, I might leave that out.

I agree on most of today's electric appliances, they just do not last. I do love cast iron, and somewhere I have individual waffle irons that were used over a campfire, like those hobo pie makers. Everyone made their own, so I didn't stand and make batches of waffles, and they were very good. Or maybe we were just hungry....

Annie

-Crumbled bacon and cinnamon honey butter
-Strawberries and whipped cream, or most any fruit.
-Rhubarb sauce, with or without whipped cream
-Lightly buttered (no "m" word) and topped with eggs letting the waffle be the "toast"
-Butter Pecan syrup
-Sausage and gravy

Much depends on how I'm eating the meal. If the waffle(s) happen to be the main part then I like more savory but as an accompaniment with eggs, for instance, I kind of like the waffle to be sweet and more like a dessert.

All of these ideas sound great. As the different local fruits ripen, I'll definitely make some fruit toppings. I can also try some more savory, I'm sure they would be good. I may try making a chicken pot pie filling and just spoon it over the waffles.... still thinking.

Nancy