Savory Waffles with Cheddar and Chives
It's a true testament to my umami love that these savory waffles are the first waffle recipe I've ever posted. They make a wonderful breakfast or brunch but are equally good for dinner. Top each serving with a fried egg and serve with a dollop of sour cream if you like. This recipe makes eight or nine waffles in my waffle iron, which takes ½ cup batter per waffle, but your mileage may vary.
Calories: 486kcal
Equipment
Ingredients
- 1 cup (120 grams) all-purpose flour
- ½ cup (70 grams) yellow cornmeal
- ¼ cup (28 grams) cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups (475 ml) buttermilk
- 2 large eggs
- 4 tablespoons (56 grams) butter, melted and cooled slightly
- 3 ounces (84 grams) extra-sharp cheddar, shredded
- ⅓ cup minced fresh chives
Instructions
- In a medium mixing bowl, stir together the flour, corn meal, cornstarch, baking powder, baking soda, salt, and pepper.
- In a small bowl or glass measuring cup, whisk together the buttermilk and eggs.
- Pour into bowl with dry ingredients and mix gently but thoroughly.
- Pour in the melted butter and stir to incorporate.
- Then stir in the cheddar and chives.
- Preheat oven to 200°F with a rack in the center.
- Preheat waffle iron to medium or medium-dark setting. (Waffle irons vary tremendously, so you may have to experiment a little.)
- Pour in as much batter as your waffle iron's instructions recommend and cook until golden.
- Gently remove each waffle from iron and place directly on oven rack. The waffles will still be slightly soft when they come out of the iron but will crisp up on the outside and stay tender on the inside while they rest in the oven.
- When all waffles are cooked and have had a couple of minutes in the oven, serve with fried eggs on top and a dollop of sour cream if you like.
Video
Notes
- A combination of all-purpose flour and cornmeal creates a savory, flavorful base for the batter. It's the perfect combination of lightness and heft. The brand of cornmeal you use will have some effect on the texture, since some brands are ground more coarsely than others. I developed the recipe with regular yellow cornmeal from the supermarket, which is fairly finely ground. You can use whatever you've got.
- Adding some cornstarch keeps the waffles crisp and light despite their roster of substantial mix-ins.
- A combination of baking soda and baking powder creates just the right, even rise, gentle browning, and combination with the buttermilk. As in all baked goods, don't confuse them or alter the ratio.
- Buttermilk makes a tender crumb and contributes acidity to the batter. It’s an important active ingredient in these waffles. That said, if you don’t have it, you can substitute with two cups whole milk plus two tablespoons apple cider vinegar.
- Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
- Extra-sharp cheddar melts well but still packs a super-savory, creamy punch. Shred it on the large holes of a box grater. You can experiment with other cheeses that have similar properties if you like.
- I love minced fresh chives for their delicate flavor and texture and the pop of color they add. They're so easy to work with.
- If you like, you can make the waffles in advance and simply reheat and recrisp them either in the oven at 200°F (for a big batch) or in the toaster oven for a single serving. Or freeze them for up to a year, if you like. Reheat at 350°F in the oven or toaster oven, straight from the freezer.
Add-ins and substitutions
I think these waffles are perfection the way they are. But you can have a little fun with your own variations if you like. You could:- Add a minced shallot to the batter
- Swap out the cheddar cheese for Gruyere or smoked gouda
- Stir cooked, crumbled bacon into the batter
- Top them with smoked salmon
Nutrition
Calories: 486kcal | Carbohydrates: 52.2g | Protein: 17.4g | Fat: 23g | Fiber: 2.4g