Note: The following recipes have all graced the irons at Wafflerama, and are offered for your consumptive pleasure. However, only a few will be served at any given wafflerama. Don't be so greedy!
No, there is no tart, but yes, there is butter. New for 2010.
Spring Asparagus Waffles
I'm sure some culture, somewhere, considers asparagus an aphrodisiac. Featuring a newly refined recipe for 2010.
The Classic make a return as the most delicate of the confections served in the Frank and Linda Gower Centre for the Culinary Arts. A yeast-based waffle, these are favoured by the waffle purist, who eschews the myriad toppings in favour of a small dollop of whip cream.
Buckwheat Cinnamon Yeast Waffles
A crisp exterior protects the lightest of delectables. As with the Raised Waffles, discretion should be used with the toppings, but the cinnamon-buckwheat combo can support a more aggressive fruit ensemble. Sliced ripe strawberries anyone?
Fanny Farmer would commend these workhorse creations. For those who can't stop at just the Sour Cherry topping when there's a pitcher of Strawberry-Rhubarb, the denser buttermilk waffles can handle the weight and moisture without becoming soggy.
Banana Oatmeal Waffles
Fresh-rolled oats, sliced ripe banana and an unapologetic move away from waffle purism make these babies popular with the kids. First served in 2005.
Crispy Cornmeal Waffles
I'm not a big cornmeal fan, but stoneground maize kicks in a waffle iron! The crisp taste experience is offsite weirdly and wonderfully by fresh orange segments drenched in Grand Marnier. First served in 2006.
Pumpkin Pie Waffles
There is a Great Pumpkin.
Polka Dot Chocolate Waffles
Say goodbye to your diet with these chocolate bombs.
These are in loving memory of the crazy old Rhubarb Lady who raided our patch every year until her assumed death.
The savoury Zucchini waffle that started the fad back in 2004.