Mother’s Day and Father’s Day were waffle days in our home, along with birthdays and other special occasions.
That’s when Mom would pull out the waffle iron and whisk together the flour, baking powder, butter, eggs and milk butter.
We ate them with a pat of butter and maple syrup brought back from Nana’s visits to see her family in Canada, and usually, with bananas or berries and bacon: basic comfort food.
In those days there were no chocolate or pumpkin waffles, no chili-infused maple syrup, no blueberry syrup, no cheddar waffles with jalapeños and tomatoes, no Caprese waffles with basil, cherry tomatoes and mozzarella cheese.
You can make waffles like these for Mother’s and Father’s Day: Check out ideas at the end of this article.
The two recipes that follow both top waffles with the focus ingredient: cheesecake or key lime mousse. They can be served as a sweet breakfast, or as dessert waffles.
Check out the different types of waffles.
It uses a Belgian waffle mix. (Note: That’s Belgian, not Belgium, waffle. The former use is analogous to American waffles, the latter to America waffles.)
What’s the difference between Belgian waffles and regular waffles?
 Cheesecake waffles.  Buttermilk pancake mix (photos courtesy Krustaz).  Cinnamon roll waffles: add some cinnamon to the batter and top with royal icing. Here’s the recipe from A Whisk And Two Wands.
1. BEAT the cream with a hand or a stand mixer until stiff peaks form. Set aside.
2. BEAT the cream cheese in a medium bowl until smooth. Beat in the sugar and vanilla extract. Fold the whipped cream into cream cheese mixture slowly, using a spatula.
3. PREPARE the waffle batter as directed on package, using 3 cups of waffle mix. Cook the waffles as directed.
4. SERVE topped with cheesecake mixture, garnished with berries or other fresh fruit. Serve the sauce on the side.