Waffle

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for these waffles.

These waffles will be much thicker if you’re using a standard waffle maker, and will only yield six squares (1 1/2 whole waffles). In either case, cook them well-done so you get crisp edges.

Norwegian Waffles are the breakfast of Champions in the Foodist's house, where the biggest sporting event isn't the Super Bowl—it’s the Winter Olympics

Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.

These waffles will have your guests lining up at the counter, plates at the ready

Once you make the batter, all you need to do the next morning is plug in the waffle iron.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.