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Savory Cheese Waffles

Two types of cheeses and rich buttermilk add a tangy and sweet flavor kick to basic waffles in this recipe from Linton Hopkins of Restaurant Eugene in Atlanta. Serve them with his homemade Tomato Soup.

Savory Cheese Waffles

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012

Ingredients

  • 2 cups White Lily flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1 1/2 to 2 1/2 cups whole buttermilk
  • 5 tablespoons unsalted butter, melted
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup grated Gruyere cheese
  • 1 teaspoon sugar
  • Pinch of coarse salt
  • Freshly ground black pepper

Directions

  1. Sift together flour, baking powder, and baking soda three times; set aside.

  2. In a medium bowl, whisk together eggs, 1 1/2 cups buttermilk, and butter until well combined. Add flour mixture and whisk until smooth. Batter should have a pudding-like consistency. If necessary, add more buttermilk, 1/4 cup at a time, until pudding-like consistency is reached. Stir in cheese, sugar, and salt; season with pepper.

  3. Preheat a waffle iron. Add 1/4 to 1/2 cup batter to heated waffle iron; close and cook until dark golden brown, 5 to 6 minutes, depending on your waffle iron. Repeat process with remaining batter and serve immediately.

Reviews (1)

  • lorynlyn 20 Sep, 2013

    I modified the recipe slightly: used whole wheat flour, and added chopped chives & sautéed garlic to the batter. The results are a savory delight. I used them to make sandwiches with steamed spinach, prosciutto, spicy capocollo & whole grain mustard.

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