Cheese & herb waffles
makes about 10 large waffles
Easy
Prep:
Cook:
A savoury take on the classic fluffy waffle. Chives and cheddar are perfect partners in this really easy recipe. Serve with wilted spinach and a fried egg for a tasty brunch
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- 4 large eggsseparated
- 300g plain flour
- ½ tsp bicarbonate of soda
- pinch paprika
- ¼ tsp mustard powder
- ¼ small bunch of chiveschopped
- 200g cheddarcheese, grated
- 50g buttermelted
- 400ml semi-skimmed milk
Nutrition: per waffle (10)
- kcal276
- fat14g
- saturates8g
- carbs25g
- sugars2g
- fibre1g
- protein12g
- salt0.7g
Method
step 1
Heat the waffle maker according to manufacturer's instructions. Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, paprika, mustard powder, chives and season with salt and black pepper. Stir in the grated cheese then make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon.
step 2
Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the batter has been used up, placing your finished waffles onto a baking tray as you go.
step 3
Once all the waffles are made, transfer to the oven for 5 mins to warm through and crisp. Delicious served with wilted spinach and a fried egg.
