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Doctoring up those make your own waffles in a hotel

These are popping up at every cheap hotel--make your own waffles w/ the batter. They're pretty flavorless and bland. The rest of breakfast is typical continental (assorted frozen baked goods, bread, bagels, instant oatmeal packages, fruit, cereal). There is also yogurt, eggs, sausage or bacon. Any ideas on doctoring up the waffles or batter so they're at least palatable? I've been putting on pb but that's getting old.

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    1. I love to make waffles on those flip over hotel waffle makers. I'm happy with the provided syrup and toppings, but maybe these ideas will appeal:

      Sausage and gravy
      Cream cheese and jelly
      Fruit and yogurt
      Egg and sausage or bacon waffle sandwich - fold it up taco style

      1. Bake them in the iron longer than the recommended three minutes. They'll be browner for more flavor development. . . although it holds up the line of people waiting for an additional 90 seconds and you have to put up with those dirty looks.

        If you can figure out a way to melt some butter, drizzle it over the raw batter in the iron. Tastes better baked in than melted on top later.

        10 Replies
        1. re: Melanie Wong

          This seems viable. I'm there early enough that there isn't anyone else around. I could melt butter and sugar on it and then pour batter over it. Or, I could make the waffle, add butter and sugar and press for 30 seconds.

          I agree w/ those who recommend not adding nuts, meats. I'd only add what is already in the waffle batter. I did wonder if I could add cereal for added crunch. If there were berries, I'd feel safe adding that, or even the bananas w/out making a mess. I wouldn't add any common allergens. Thanks for the feedback, everyone.

          1. re: chowser

            Not just for flavor, butter and sugar in the batter will make your waffle crisper. Shoot, maybe you should grab a cereal bowl, melt the butter in the microwave, then beat in some raw batter and extra sugar, then pour that in the iron.

            1. re: Melanie Wong

              This is a great idea. I could also do some sort of streusel w/ butter, sugar, crumbs. I'll let you know how it works out!

              1. re: chowser

                Good idea, and some breakfast buffets have brown sugar and nuts that would be good additions to streusel.

                Yeah, adding butter and sugar to the batter is a better way to enhance browning. Without those, you can cook the waffle longer as I suggested above, but the inside will be drier. You'll get better texture in and out by adjusting the batter.

                I found my old post about hotel waffle technique. I suggested counting to 30 seconds after hearing the first chime of the waffle iron and waiting that long before turning it over.

                1. re: chowser

                  I wonder if I could toss banana w/ butter and sugar and start w/ that for a minute, then add batter.

                  1. re: chowser

                    I'd be afraid that the sugar would burn on the iron and make a mess.

                    You could try making a caramel sauce in the microwave. The corn syrup is mostly for texture and stability, so for something you'd eat on the spot, no harm leaving it out.
                    http://www.gimmesomeoven.com/microwav...

                    1. re: Melanie Wong

                      Agree. Waffle irons can be fussy. Same with the banana in there. I'm picturing a burnt sugar/banana mess seeping out the sides of the iron.

                      But I still say go ahead and try these things and report back, OP.

                2. re: Melanie Wong

                  I gave this a try. Melted butter, sugar, added to batter. About 45 seconds before it was finished, I sprinkled more sugar on top and cooked for 1:30 more. It had a nice crunchy texture; the sprinkled sugar was a good touch. However, it still is poor waffle batter so it was better texture, slightly sweeter but not better taste. Far more edible, though. There is also cream cheese and I'm thinking I might add that to some and try a cream cheese waffle. There is also swiss miss mix--I considered making a chocolate waffle but I don't like swiss miss so don't know if two dislikes make anything good. I'm considering using the waffle maker as a panini press and making egg toast or something along those lines.

                  To address the concern of those about the timing and mess, there is no one else there when I am. There was no mess but had there been, I would have cleaned it up. I wouldn't add anything that is a common allergen or meat or anything that isn't, in some form, in the batter. And I always not only leave a tip but since we stay at this place often, at the end of the season, leave about $20 to thank her. The person stocking makes an effort for us and we appreciate it.

                  1. re: chowser

                    I've been stuck at one of those hotels for an extended period and do not care for their waffles either. I wonder if it would be worth your while to try one of those just-add-water mixes and bring down a cupful of your own batter? (I may just try that if I end up with the extended stay ever again.)

                    Good luck!

              2. re: Melanie Wong

                LOL you just gave me this perfect mental picture of all these grey "suit" hotel travelers just grimacing as the "foodie" holds up the line making an "artisan" waffle. Love it

              3. Hmmm, I'll bet you could put bacon in them.

                2 Replies
                1. re: DebinIndiana

                  I'm not sure that's nice to any vegetarians who might be behind you in line.

                2. If you can sprinkle some nuts or even granola in the batter that would help.
                  Top with yogurt and fruit

                  Or skip to waffles and put pb and banana on oatmeal