The book that gave me the recipe for the Walnut and Roasted Pepper Pesto also had a recipe for “savory” waffles that my husband quite liked the look of, and, as it suggested serving them with the Walnut and Red Pepper Pesto, dinner, it seemed, was set.
But… wait! Then I ordered some barbecue pulled pork from our local smokehouse and thought:
“Hmmm, pulled pork and waffles and pesto. It COULD work!” And it did.
Now, I did kinda cheat, and started with a waffle mix I had sitting in the pantry. I mean, flour has been kinda scarce, and I would rather save what flour I have for if (well, when) the mood next hits for another Detroit- Style Pizza, and, c’mon, the mix is not getting any younger.
So, start with your fave mix, or use four own preferred from scratch waffle recipe and add the additional herbs, seasonings, and hot sauce. Heck, even swap out herbs, if you like; I am thinking chives be nice.
•2 tbsp basil
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•2 cups pancake mix
•1-1/2 cup cold water
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tbsp canola oil
Whisk the basil and the dry ingredients together in a large mixing bowl.
In another mixing bowl, lightly beat the egg, then whisk in the water, hot sauce, and canola oil until well blended.
Stir the egg mixture into the flour mixture with a spoon until mixed.
Do not over mix, the batter should be a bit on the lumpy side.
Set the batter aside to rest for a couple of minutes while you apply cooking spray to and preheat your waffle iron, I usually set mine to 4 or 5.
Ladle some batter onto the hot waffle iron, I find that a crêpe paddle really helps to spread the batter out more or less evenly, then close the iron and cook for five minutes or so, until the waffles are golden brown and just a bit crispity.
Remove the waffles from the iron, stash on a rack in a 200º oven to keep warm, and repeat with the remaining batter. With my waffle iron, I had enough batter for three batches, making 12 waffles total.
Serve as you will.
We went with the pulled pork and pesto, but sausage gravy might could work a treat here, too, or, of course, the classic fried chicken, in which case. Mike’s Hot Honey would be a good topping.