Waffles are the unsung heroes of the breakfast set. Far too many of the ones we encounter stateside are gummy, frozen abominations, especially when compared to a fresh stack of fluffy Belgians swimming in grade A maple syrup and hand-churned butter.
And why are we limiting waffles to breakfast, anyway? Is there any time of day when a light but doughy grid of carbohydrates doesn't taste damn fantastic?
Waffles deserve more, so let's give it to them. This recipe from Melbourne's culinary king Andrew McConnell tops homemade buttermilk-buckwheat waffles in a classy combination of caviar and sour cream.
They'd be as charming at breakfast—maybe alongside a heap of gravlax—as they would be as a late-night snack. (Who doesn't love a hit of caviar at 2 AM?)
Waffles may have squares, but that doesn't mean they're for squares. And yes, we would like a gold-plated waffle iron for our next birthday, thank you very much.