Plain batter cooked golden brown, drenched in melted butter then drizzled in maple syrup.
Your poll options ignored the importance of butter.
That wasn’t me, but I like the sound of that kid.
“Diners, Drive-Ins and Dives”
I love flipping over the waffle iron at a hotel breakfast buffet. I top each quarter with a different topping. It usually ends up being blueberry, strawberry, nuts, and chocolate chips.
Waffle House pecan waffles are delicious.
Jiffy Corn Muffin Mix makes tasty waffles. The recipe is on the box. I haven’t made Jiffy waffles in a good while. Blueberry compote is delicious on top.
Too bad there’s not a voting option for us peanut butter people!
Peanut butter and syrup is the way to go! You can get peanut butter chips at Waffle House now if you ask for them (or chocolate chips). Peanut butter and syrup on pancakes is good too. Hmm, I’m thinking the waffle is just a means to get peanut butter and syrup into my mouth.
I’m not a big fan of waffles at all. When I do eat them, I want them made from plain batter and topped with chicken gravy.
I like waffles of every variety with any combination of toppings and even plain. So I vote for the top three options. This really should have been a multi-option poll.
I have never had peanut butter on waffles. That will be tomorrows breakfast. I am of the opinion that peanut butter makes practically everything taste better.
Plain, Belgian-style with lots of melty butter and maple-flavored corn syrup. I really don’t care for real maple syrup. Probably because we were pretty poor when I was growing up and the brown Caro syrup was good enough for us! I prefer the Log Cabin brand.
Dang it! There you go. I think I might have to make chicken and waffles for dinner!
FYI if any of you are ever in Atlanta, I heartily recommend Gladys Knight’s Chicken & Waffles!
I generally prefer to put a little flavor in the batter and forgo the syrup. It’s the syrup that’s always too sweet.
I do get these frozen waffles that are flavored but not sweetened, so I will use a tiny amount of syrup on them. Powdered sugar for some reason doesn’t work as well–maybe because it doesn’t soak in.
…and now I’ve made waffles two days in a row. Hope you’re proud of yourself, ZipperJJ. (My roommate extends his thanks, though.) 
For the record, this morning, my waffle was whole wheat/oat with pecans in it, and each quarter topped differently: maple syrup, honey, strawberry preserves, and plain butter. All were good.
I AM proud of myself! I have some waffles and a jar of peanut butter and am going to try them together later tonight
I’m not a big waffle eater because of how I like them. Calorically speaking, I can’t afford them very often!
Didn’t vote because nothing quite covered how I prefer them, which is annoyingly specific: Belgian style waffle with enough butter in the batter to make the edges crispy and rich tasting, then liberally spread with butter and homemade black cap raspberry jam.
Dammit. Now I want one. And I has no Belgian waffle maker. :mad:
Slightly overdone - not burnt, just crisp - waffle, with plenty of butter. Maybe a little honey or strawberry jam, but that’s not necessary. No whipped cream/ice cream/nuts/etc. A couple of crisp slices of bacon, a big cup of black coffee. Perfect.
I worked at a Waffle House during college, and my end-of-shift meal was always composed of the breakfast described above, unless the usual third shift cook wasn’t working. Steve knew exactly how to cook my waffle and bacon. No one else got it right, ever.
Just had one for breakfast - mmm! Waffle on a rainy day!
I had Eggo waffles with butter and cinnamon maple sugar last night in honor of this thread.