Potato Waffles

NOTE to self:   Your waffle maker isn't just for breakfast!!!

I think the thing I miss most about watching T.V. is that I no longer enjoy all the ideas from the Food Network channel.  This is one of them... Your waffle maker can be used in creative ways!  THINK:  Easy-Bake-Oven.  It's not just for breakfast waffles: waffle ice cream cookies, or prepped cake mix and you have spongy ice cream sandwich layers; leftover mashed potatoes and you have an enormous savory hash brown...  What else can we come up with???  Please comment with anything else you want to add!  

The following recipe will be for the potato waffle.  I  LOVE  IT!  And in my opinion it is the easiest, tastiest, fastest way to reheat and use up any leftover mashed potatoes.  

BONUS:  You don't need a huge amount to feed everyone this side dish.

2 cups mashed potatoes - (i.e.: the leftovers)

3 eggs beaten

1/3 cup Gluten-FREE flour  OR  All-Pourpose flour

1/2 teaspoon Kosher salt

1/2 teaspoon coarse black pepper

Cooking Spray

Waffle Maker

Pre-heat your waffle maker for 10 minutes.

Beat eggs.  Add the flour of your choice, salt and pepper.

(NOTE: Gluten-FREE flour mix recipe at the end of this blog post.)

Flour will be lumpy.  Mix until minimally lumpy.  :0)  

Combine with mashed potatoes and mix throughly.

Spray both the upper and lower portions of the waffle maker.

Scoop 1/4 - 1/3 cup of mixture in to the center of each waffle section.

Cook until golden brown, 8-10 minutes.

Serve with leftover gravy, ketchup OR if y'all are in Texas - Whataburger Spicy Ketchup.

(A recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS

MAMA JO’S CORNMEAL PANCAKES / BOTH Gluten-FREE & All-Purpose Flour Recipes

Greg Schroeder look away... This breakfast item is indeed listed under DINNER and BREAKFAST.

Breakfast for dinner will never be on Greg's "YES!" list, but it is on our's!!!  Especially this one.

This southern recipe was handed over to my mother years and years ago when I was a little girl.  She was taking oil painting lessons from Tom.  I never met him; and I never knew his last name (I still don't!) but this was originally his recipe and called "Tom's Southern Pancakes".

The original recipe was a little too ambiguous on the amounts and I have had to converted it in recent years to a Gluten-FREE version... and then as a waffle version (MAKE  IT  WITH  BACON  PIECES  IN  IT!!!)...

Sssooooooo...  the following is the Mama Jo version(s) of the Tom's Southern Pancakes.

And if your name is NOT Greg Schroeder PLEASE enjoy this for dinner OR breakfast.  I promise you'll love them as much as we do... day or night.   :0)

(Your recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

MAMA  JO’S  CORNMEAL  PANCAKES:  Gluten-FREE

3 cups Gluten-FREE flour mix

2 cups cornmeal 

1/2 cup sugar

2 teaspoons baking soda 

8 egg yolks (Gavin, don't throw these out... )

1/2 cup vegetable oil

5 cups buttermilk

8 egg whites, beaten until foamy

In a LARGE bowl, mix dry ingredients.

Mixing by hand, combine with dry ingredients in the following order:

- Add buttermilk and mix 

- Add oil and mix 

- Add egg yolks and mix.

Mix thoroughly by hand.

Beat egg whites and FOLD into mixture.

Use PAM or some form of cooking spray for your griddle.  

Makes 20-30 pancakes.

FOR  WAFFLES:  

Add 2 additional EGGs (egg yolks/egg whites) and an additional 1-2 cups buttermilk.

RECIPE  WITH:  Un-Bleached  All-Purpose  FLOUR

3 cups flour

2 cups cornmeal 

1/2 cup sugar

2 teaspoons baking soda 

1/2 teaspoon salt

6 egg yolks

1/2 cup vegetable oil

1 quart buttermilk (4 cups)

6 egg whites, beaten until foamy

In a LARGE bowl, mix dry ingredients.

Mixing by hand, combine with dry ingredients in the following order:

Add buttermilk and mix - Add oil and mix - Add egg yolks and mix.

Mix thoroughly by hand.

Beat egg whites and FOLD into mixture.

Use PAM or some form of cooking spray for your griddle.  

Makes 20-30 pancakes.

FOR  WAFFLES:  
Add an additional EGG (egg yolk/egg white) and an additional 1 cup buttermilk.

Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS

My favorite oil painting that my mother did of
Mirror Lake at Mt. Hood, Oregon.
So lovely!