Waffle sandwiches are a great way to make the same sandwiches you always eat or pack for your child a little more exciting. I especially like to do these when I run out of bread and don’t have any other ideas for lunch.
I used to serve burgers on waffles when I had the food cart. How it happened was my supplier for bread, and burger buns stopped delivering to my area, so I decided to get creative with the bread products. They ended up being a huge hit!
For these sandwiches, I just made them with peanut butter and honey. To make them safe for a peanut-free school, use sun butter or make any other sandwich with them. Cheddar cheese and ham would be great too!
Something vital I’d like to point out is resting the batter. It will get thicker as it rests, and the flour absorbs the moisture of the wet ingredients. It will give you a more even batter and better-tasting product if you let it rest.
You will want to use a thicker waffle maker if possible. The one I used gives thin waffles, but it can be an issue when it comes to cutting them. I could still make it work fine, but it would have been easier if the waffle maker were designed for a thicker waffle.
For my flour recipe, you can get it here. This will also work well with Bob’s Red Mill 1:1 Flour (NOT All-Purpose Gluten Free Flour).
I paired this with some mini apple cider donuts and sliced apple to complete the meal, but you can serve any sides that your kids like best.
- For the waffles:
- 4 tablespoons butter, melted
- 2 eggs
- 2 tablespoons brown sugar
- 1/2 cup milk
- 1 cup all purpose gluten free flour
- 1 teaspoon baking powder
- For the sandwich:
- peanut butter or sunbutter (sunflower seed butter)
- To make the waffles:
- Mix together the butter, eggs, brown sugar, and milk.
- Add the flour and baking powder.
- Let rest 30 minutes. Then follow the instructions for your waffle maker.