Savory Cheddar and Scallion Waffles
March 30, 2012 at 2:28 pm | Posted in breakfast things, pancakes/waffles, savory things | 9 CommentsTags: breakfast, waffles
Usually I don’t work on Fridays. Typically I have the day to myself. Sometimes I do errands or shopping. Occasionally I can find a friend to escape work and have lunch with me. Always I eat breakfast and watch episodes of House Hunters.
Breakfast du jour was a Savory Cheddar and Scallion waffle topped with salsa, sour cream and an egg. I treat myself right, don’t I? Actually I just pulled the waffle out of the freezer and reheated it. It was leftover from a “breakfast for dinner” night earlier in the week. That’s the beauty of a savory waffle…perfect for brekkie or dinner. It’s not weird, trust me. This one has a bit of a Southwestern twist to it– some cornmeal, scallions, cheddar, cilantro and hot sauce (I use a heavy hand with the Crystal). I was worried that the cheese might adhere to the waffle iron and act like superglue…it didn’t. I had beautifully formed, crisp-edged waffles with buttermilk tang and a savory flavor.
I’m trying to use my waffle iron more often. After I get past the annoyance of removing it from its styrofoam and box (yes, OK, I am an original packaging hoarder), making waffles is really fun. And eating them, even more.
Savory Cheddar and Scallion Waffles– serves 2-4 (this made four big waffles in my iron)
adapted from Eating for England (who adapted it from Joy the Baker and Williams Sonoma)
1 1/4 c all-purpose flour
1/4 c cornmeal (coarse, if you have it)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp ground black pepper
2 large eggs
2 tbsp vegetable oil
couple dashes of hot sauce, to taste
1 1/4 c buttermilk
1/2 c finely grated cheddar cheese
1 chopped scallion, white and green parts
2 tbsp chopped cilantro
-Heat your oven to 200°F and heat your waffle iron, according to the manufacturer’s instructions. Grease it with a little vegetable oil if it needs it.
-In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, sugar and salt.
-In a medium bowl, whisk together the eggs, oil, hot sauce and buttermilk. Add the wet ingredients to the dry ingredients, then add the cheese, scallions and cilantro. Stir until just incorporated. Try not to over-mix the batter.
-Cook according to your waffle machine instructions. Hold the finished waffles in the warm oven while you make the rest.
-Garnish as you wish (for me, it was salsa, sour cream, an egg and some extra cilantro) and serve immediately. If you have extra waffles, wrap them well and freeze them…they can be recrisped in the toaster or oven.
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a whisk and a spoon 
That looks delicious!!! I will definitely have to try that one out 😉
Comment by LadiesGoFirst— March 30, 2012 #
I bought myself a Belgian waffle maker a few month’s back, then returned to Weight Watchers. However, I love breakfast for dinner and I’m adding these to next week’s menu. They look delish!
Comment by Arlene— March 30, 2012 #
Yum, love savory waffles. Looks great!
Comment by windykitchen— March 31, 2012 #
yum! you do friday breakfast right!
Comment by rachel @ sweettarte— March 31, 2012 #
This looks great. I love that you made savory waffles for dinner.
Comment by onedomesticgoddess— April 1, 2012 #
nice! waffle dish, and that you keep Fridays for yourself!
Comment by Piebird— April 1, 2012 #
Wow! That looks wonderful. I’m always trying to think of something different for breakfast. What a great idea! And your photos are beautiful.
Comment by Cathleen— April 1, 2012 #
See, here’s the thing. I say I don’t need a waffle maker. In fact, I *don’t* need a waffle maker. And then, then I see pictures like this… 😉
Comment by Rock Salt— April 5, 2012 #
Lovely! Nice photo taken and looks delicious! 😉
Comment by jtan— April 20, 2012 #