My poor waffle maker has been languishing in my pantry for months, unused since the last batch of chocolate waffles. (Otherwise known as waffle dessert. For waffle breakfast, see here and here.) Dan has been talking longingly of the days when waffles made a regular appearance at breakfast so this weekend we did the decent thing and busted out the maker for some waffles.
Not just any old waffles though. No. These waffles might just be the mightiest of them all. Forget sweet, we went savoury all the way with sharp cheddar, black pepper, chopped chives, parsley, and a decisive crunch of cornmeal. They are so good. You won’t need anything on top in my opinion so long as you have a couple of runny eggs and some bacon, but a dollop of sour cream wouldn’t go amiss.
The dough is pretty thick going into the waffle maker – fear not. The end result is fluffy and perfectly done.
- 1 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/3 cup melted unsalted butter
- 2 large eggs
- 1 1/4 cup buttermilk
- 1/2 cup finely grated cheddar cheese
- 3 tablespoons chopped chives
- 2 tablespoons chopped parsley
- Preheat a waffle maker on medium-high heat according to the manufacturer’s instructions.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, and salt.
- In a medium bowl, whisk together the eggs, butter and buttermilk. Stir in the grated cheese. Add the wet ingredients to the dry ingredients, then add the chives and parsley. Stir until just incorporated. Try not to over-mix the batter.
- Cook according to your waffle machine instructions.
- Garnish with extra chives and parsley and serve immediately with bacon and fried eggs. Add a dollop of sour cream if you wish. Serves two.