Holidays are meant for lazy mornings, cozying up in bed and dreaming up big breakfasts you can casually eat in front of the TV. Like waffles. Waffles are perfect this time of year since you have time to slowly whip up the batter and the leftovers can be had for lunch and/or dinner as you’ll probably be too lazy to go out grocery shopping anyway.
Why not kick your plain old buttermilk waffles up a notch then and go the savory route instead? You’ll be surprised how versatile these can be and you’ll definitely be less bored when you get to your second or third meal. There are limitless possibilities here, but when going savory I have one magic word: Cheese! You can really be creative and try your favorite combinations of cheese and herbs, or if you want a foolproof dish then this cheddar and chives recipe is a guaranteed hit.
Filled with shredded sharp cheddar, chopped chives and whipped egg whites, they cook up to a delightful crispy edge and super fluffy center. They’re hearty enough on their own and their not-too-sweet taste lend itself to a myriad of toppings from the suggested fruit salsa and chutneys (which I can vouch for) to your favorite egg and bacon combo. You can even serve them as a side to fried chicken or use them as sandwich bread in a BLT! So versatile, they’ll become your go-to ‘breakfast-for-dinner’ staple and are every bit as good as their sweet counterparts, so put them in your rotation already!
Cheddar Cheese-Chive Waffles
Recipe from Pancakes & Waffles
Active time: 45 minutes
Total time: 45 minutes
Makes about 8 waffles
1½ cups unbleached all-purpose flour
½ cup rye flour
1 cup (4 oz) grated sharp Cheddar cheese
1/3 cup minced fresh chives
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
2 large eggs, seperated
1½ cups buttermilk
½ cup milk
4 tablespoons (½ stick) unsalted butter, melted
Fruit salsa or chutney for topping
Preheat a waffle iron. In a bowl, whisk together the flours, cheese, chives, baking powder, baking soda, nutmeg, and salt.
In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, milk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Spoon or pour about 1 cup batter onto the hot iron. Close the lid. Bake until the waffle is golden brown, about 4 minutes. Remove with a fork to a warm plate. Serve at once or keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter. Top each waffle with a spoonful of fruit salsa or chutney.
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