Well, OK, maybe for breakfast, too. But waffles are perfect in so many other situations that it's a crime to confine them to morning meals. They saved my life when I was first diagnosed with celiac disease. I hated (or hated spending money on) storebought breads and my initial efforts at breadmaking resulted in excellent building materials. But I COULD make waffles successfully, so I did. And that led to my using them for more than what I'd grown up on. I'm happy to share these my new ways with waffles.
First, a basic recipe:
1 3/4 cups all-purpose gluten free flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp sugar
2c nonfat milk
2 eggs, separated
Mix yolks, oil and milk.
In large bowl, mix flour, baking powder, salt, sugar.
Add yolk mix to flour mix.
Beat egg whites till soft peaks form.
Very gently fold egg whites into other ingredients.
Follow waffle maker instructions for amount to use for waffles.
Freeze unused waffles for future use.
Now, exactly why have you been buying waffles when they're so easy to make?
Second, minor adjustments to the basic, sweet:
Add blueberries , chopped pecans.
Third, minor adjustments to the basic, savory:
Add grated cheddar and cayenne, great with bean salad.
Add grated parmesan, oregano, basil, garlic, with mozzarella tomato salad.
Add crushed cumin, powdered coriander, ginger, with curried tempeh salad.
Fourth, further beyond maple syrup and butter:
WBLT: BLT on waffles
WTLT: waffle tomato lettuce and tempeh (barbecued, faux bacon style) sandwich
Grilled cheese on waffles.
Fried egg and cheese on waffles.
Cube savory waffles for salad croutons.
Slice into sticks, toast in oven, use for dips.
Shortcake: stacked waffles with whipped cream or sweetened yogurt, berries.
Caramel crunch: plain or nut waffles with caramel sauce, whipped cream, nuts.
And this is just the beginning of all the waffling you can do!