Easy dinner recipes: Waffles aren’t just for breakfast

Waffles are one of those simple culinary marvels. Baked in a hot iron to crisp and light perfection, these honeycombed breads are made for catching whatever you lovingly ladle on top. While those deep pockets are perfect for holding warm syrup, they’re equally adept at containing glazed fruit, ice cream, and even fried chicken and gravy. It’s a wonder some people only consider the waffle for breakfast.

Sour cream waffles: Like a little tang in your waffle? These extra-light waffles get their airy texture from beaten egg whites and delicate cake flour. But it’s the sour cream that sets these waffles apart. You won’t taste it, but it does brighten the flavors.

Yeast-raised waffles: You can’t go wrong with food legend Marion Cunningham’s yeast-raised waffles. The waffles themselves come together in about 40 minutes, though the starter does need some time to get going -- prepare the starter the night before if you want these for breakfast, or first thing in the morning if you’re planning dinner.

RECIPES: 99 easy dinner ideas in about an hour or less

Cornmeal Belgian waffles: For a little something different, this recipe calls for corn flour and cornmeal in the batter, with shredded cheddar folded into the batter, and red pepper flakes a serrano-chile butter to add a little heat. Hungry yet? Start to finish, these waffles come together in 30 minutes.

You can find all of the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

MORE RECIPES: 99 ADDITIONAL easy dinner ideas in about an hour or less

SOUR CREAM WAFFLES

Total time: About 40 minutes

Servings: Makes 12 to 16 waffles

Note: Adapted from the 1957 edition of “Joy of Cooking”

1 cup cake flour

1 1/2 teaspoons baking powder

Dash salt

1 teaspoon sugar

1 teaspoon baking soda

3 eggs, separated

2 cups sour cream

1. In a medium mixing bowl, whisk together the cake flour, baking powder, salt, sugar and baking soda.

2. In a small bowl, mix the egg yolks and sour cream until smooth and whisk them into the dry ingredients.

3. Beat the egg whites until stiff but not dry. Stir approximately one-third of the egg whites into the sour cream mixture to lighten it, then gently fold the remaining egg whites into the batter. Bake according to manufacturer’s instructions for your waffle maker. Serve immediately; they will soften on standing.

Each of 16 waffles: 108 calories; 3 grams protein; 8 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 52 mg. cholesterol; 162 mg. sodium.

YEAST-RAISED WAFFLES

Total time: About 40 minutes, plus overnight rising time

Servings: Makes 16 waffles

Note: Adapted from Marion Cunningham’s recipe.

1 package active dry yeast

2 cups milk

1/2 cup (1 stick) butter, melted

1 teaspoon salt

1 teaspoon sugar

2 cups flour

2 eggs

1/4 teaspoon baking soda

1. Place one-half cup warm water in a large mixing bowl (the batter will double in volume), and sprinkle in the yeast. When dissolved, stir in the milk, butter, salt, sugar, flour and eggs, and beat until smooth and blended. Cover the bowl with plastic wrap and refrigerate overnight.

2. Just before cooking the waffles, beat in the baking soda. The batter will deflate and become about as thin as soft yogurt. Cook the waffles according to the manufacturer’s instructions for your waffle maker.

Each waffle: 137 calories; 4 grams protein; 14 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 45 mg cholesterol; 187 mg sodium.

CORNMEAL BELGIAN WAFFLES

Total time: 30 minutes

Servings: 6 to 8

Note: Corn flour is available in the natural food sections of some supermarkets.

1/4 cup ( 1/2 stick) butter

1 tablespoon seeded minced serrano chile

2 1/4 cups corn flour

1/2 cup cornmeal

4 teaspoons baking powder

1/4 cup sugar

1 teaspoon salt

1/4 teaspoon red pepper flakes

1 cup half-and-half

1 cup milk

1 cup (4 ounces) shredded

Cheddar cheese

2 egg whites, beaten to soft peaks

1. Melt the butter in a small skillet. Saute the chile in the butter just until tender, about 4 minutes. Set aside to cool.

2. Combine the corn flour, cornmeal, baking powder, sugar, salt and red pepper flakes. Stir in the half-and-half, milk and butter-chile mixture. Stir in the cheese, then fold in the beaten egg whites.

3. Heat a nonstick Belgian waffle iron until hot. Spray the waffle iron with nonstick cooking spray or brush it with oil. Pour the recommended amount of batter onto the hot waffle iron. Close the lid and cook until the waffles are golden brown and release easily from the iron. Repeat until all batter is used.

4. Serve the waffles with Mexican crema and maple syrup. Accompany with pork sausage links.

Each serving: 410 calories; 14 grams protein; 42 grams carbohydrates; 4 grams fiber; 21 grams fat; 12 grams saturated fat; 64 mg. cholesterol; 715 mg. sodium.

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