I have a beautiful waffle iron, beaten up and battered though it is. I often put perverse things in it. Try a grilled cheese, or a tuna melt sometime. Or croque monsieur. I don't know why it has never occured to me to put other kinds of grain in there, but I happened to have a cabinet of odd flours leftover from a crepe demo. I don't remember this vast range being available even a few years ago, but the gluten-free craze has caught on. I used amaranth, millet, teff, chesnut. Some came out light and airy, others heavier and nutty. The nicest of all, I think, is chickpea flour. A really delightful crispy edge, akin to farinata. Simple to do, just a cup or so of flour, a little egg (one divided made 5 or 6 waffles) some sugar, baking powder, milk mixed into a thick batter. Butter the surface and pour in the batter. Good with maple syrup but doesn't really need it.
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