Reallly depends on what I ate last as I like to alternate. I was just at Waffle House so voted for pancakes.

[QUOTE=SpurMan;34116732]Is this the Original Pantry? Might have to try that when I get to LA!


Yes!

I voted waffles.
Love waffles. Can do a lot with them.

You don’t go to Waffle House for waffles. You go for the hash browns. And the ambiance. :D

There is nothing quite like the WH in Tuscaloosa early morning after a UA football game. So much...debauchery and grease.

They were just so light and faintly sweet. Not stodgy, and the cream that accompanies them is a subtle counterpoint.

I actually think Reykjavik is not particularly a good food city, but its coffeeshops and bakeries are really a quite good. When I was in the Westfjords, there was a converted fisherman's hut in a small village that made ones that were like pillows.

At about twice the price, though.

There is nothing like the WH when you need to soak up libations - but it is for the hashbrowns. With everything but that gross cheez. I've never been drunk enough to want the cheez. Everything else? Health food at that hour. Their waffles? Maybe after sunrise.

I had waffles and frittatas yesterday... long live the waffle.
On another note, anyone try chaffles? Those are tasty too!

Never tried one before, but often (never gonna say always) willing to try something new.

BTW, heard McGriddles are coming back to McD menus.

I like both, but chose waffles for crunch.

I resisted buying a waffle maker for years but finally got one at the start of this year just so I could make chaffles and other low carb “breads”.

I’ve always had a thing for pancakes, classic crepes, Normandy buckwheat style, American buttermilk, fluffy Japanese style and Hawaiian kinds with coconut. Pancakes with Mochi rice flour are awesome. And I still make all of these as I have a 12 year old who adores pancakes. Shrove Tuesday really is Pancake Day for her, I mix up a bowl of classic batter in the morning and she decides on how she wants her crepes for every single meal that day, savoury and sweet.

Low-carb pancakes? Not so much, alas.

But in a waffle maker? Almond flour, coconut flour, flaxseed/sunflower flour, Lupin flour, oat bran… egg or no egg (sub chia seeds, xantham gum, psyllium husk), cheese or no cheese, everything comes out great. I’m a waffle convert. Can’t imagine not having a waffle maker anymore.

I also love the "aroma" whilst making waffles in the maker. :)

Ah yes, that’s one of the key differences, isn’t it? With a couple of exceptions, one doesn’t generally add vanilla to pancake batters. But to waffle mixtures… mmm, that aroma makes the cooking time seem unreasonably long!


(The other flavourings I use, as well as the aforementioned coconut, are pandan and ube)

Gosh! Too bad there isn’t a WH in California.. Guys, you are driving me crazy for a Good Waffle!