It may only be June but I’m calling it; 2017 is the year of the waffle.
Never have I been exposed to so many different varieties of waffles, let alone, waffles. Waffles must be trending. The lowdown so far:
Tater-Tot Waffles @ The Riddler, San Francisco: Featured in Food & Wine Magazine, with a recipe to boot, it is not clear whether these should count as waffles as there is no dough and no batter. Instead, they take defrosted tater tots and smash them in a waffle iron until they happily merge into something like a hash brown yet so unlike a hash brown. Topped with fixings like crème fraiche, prosciutto, and arugula, or my favorite smoked salmon, caviar, and crème fraiche, these waffles are sublime, perhaps even healthy. But at $17 and $22 respectively, it might be more cost effective to simply buy a waffle iron and some tater tots and invite me over for brunch.
Liege Waffles @ Pupfish Café, Bishop: Unlike regular waffles made from batter, Liege waffles are made with a yeast-based brioche dough that gives them a much stronger structure so that they will hold up much better than ordinary waffles. When I asked if they travel well, I was told that they indeed did. And so I put them to the test. I can report that I happily munched on a couple of them while camping later that day in Death Valley; the pearl sugar cast about in the dough providing me with tiny explosions of sweetness as I bit into them. You can make these at home too (recipe here) in case you don’t want to trek to Bishop.
Chicken in Waffles @ Tammy’s Chicken in Waffles, Treasure Island: The setting, the person helming the irons, and the concept of it all are awesome. I mean, who would think to put chicken in the waffles. But be prepared. Tammy is from New York, Long Island to be exact, so if you aren’t strong enough to match up to that kind of personality, you might as well fuhgeddaboudit.