According to cookbooks of the period, inventive recipes incorporated cornmeal, whole wheat or graham flour, sweet or sour cream and even corn flakes into their batters. Creamed chicken was spooned onto waffles for supper, and chocolate waffle ice cream sandwiches were served for dessert. Matters changed in the 1970s with the creation of packaged frozen waffles that could be served in minutes. Unfortunately the convenience factor eliminated the waffles whole grain flavor, light texture and seductive aroma.
Waffles seem do for a revival.
Some of the recipes in this article update time-honored favorites. Others contribute new serving ideas. For instance, our cornmeal waffles can be savored with maple syrup for breakfast or with a spicy corn topping as a Mexican inspired entree. Frozen waffles aren t the only convenient ones. The food processor makes our homemade batters in seconds, and the waffles themselves can be baked ahead, frozen and reheated in the oven if desired.