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Recipe Detail Page
Cheddar Herb Waffles
Spring 2014
Crispy on the outside, yet fluffy in the middle, these waffles have a punch of cheddar cheese and fresh herbs.They’re best cooked just before serving, but to make things easier for entertaining, you can cook them a few hours ahead, let them cool on a wire rack and then store in a sealable plastic bag at room temperature. Just before serving, reheat on the rack set over a baking sheet in the oven at 375°F (190°C) for 5 to 10 minutes.
Serves 8
1⅓ cups (330 mL) all-purpose flour
⅓ cup (80 mL) cornmeal
2 tsp (10 mL) granulated sugar
1½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
Salt
¼ tsp (1 mL) freshly ground pepper
4 eggs, separated, whites at room temperature
1¼ cups (310 mL) buttermilk
1 tbsp (15 mL) chopped fresh chives or basil
½ tsp (2 mL) chopped fresh thyme
1 cup (250 mL) shredded extra-old cheddar cheese
Vegetable oil cooking spray or vegetable oil
1 Preheat waffle iron according to manufacturer’s instructions. Place a wire rack on a baking sheet. Preheat oven to 375°F (190°C), if you’ll need to keep waffles warm.
2 Whisk together flour, cornmeal, sugar, baking powder, baking soda, ½ tsp (2 mL) salt and the pepper in a large bowl. Whisk together egg yolks, buttermilk, chives and thyme. Stir in cheese. Pour over flour mixture and stir just until moistened.
3 Beat egg whites and a pinch of salt in another bowl until stiff peaks form. Fold one quarter of the whites into batter until blended.Gently fold in remaining whites just until no white streaks are visible.
4 Spray or brush waffle iron lightly with oil. Scoop batter into waffle iron. Cook for 3 to4 minutes, or according to manufacturer’s instructions, until waffle is golden and crisp. Place cooked waffles on rack on baking sheet and keep warm in oven while cooking remaining waffles. Serve hot.
Serves 8
