Cheese & herb waffles
By Miriam Nice
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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Prep:20 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 276
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fat 14g
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saturates 8g
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carbs 25g
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sugars 2g
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fibre 1g
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protein 12g
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salt 0.7g
Ingredients
- 4 large eggs, separated
- 300g plain flour
- ½ tsp bicarbonate of soda
- pinch paprika
- ¼ tsp mustard powder
- ¼ small bunch of chives, chopped
- 200g cheddar cheese, grated
- 50g butter, melted
- 400ml semi-skimmed milk
Method
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.
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.
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.
