Description
Eight savory cheddar-chive waffles from a two-waffle iron.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 2 eggs Large eggs
- 1 3/4 cups Cultured buttermilk
- 4 tablespoons Unsalted butter, melted and cooled
- 1 cup Sharp cheddar, finely shredded
- 1/4 cup Fresh chives, chopped
Instructions
- Preheat a two-waffle iron according to its instructions. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1/4 tsp pepper. In a second bowl whisk 2 eggs, 1 3/4 cups buttermilk and 4 tbsp cooled melted butter.
- Stir wet mixture into dry just until combined; fold in 1 cup finely shredded sharp cheddar and 1/4 cup chopped chives. Avoid overmixing, and do not let all the cheese settle at the bottom.
- Portion batter to suit the iron's capacity and cook two waffles at a time, approximately 5–6 minutes per batch, until steam slows and both faces are golden with crisp edges. Make four batches for an estimated eight square waffles.
- Place finished waffles on a rack rather than stacking, then serve warm. Note actual batter volume, iron model, filling quantity, cheese browning and final count in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: four two-waffle iron batches at approximately six minutes each; iron preheat excluded.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
Nutrition
- Serving Size: One roughly 4-inch square waffle