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.



Ingredient Checklist


Instructions Checklist
  • Sift together flour, baking powder, and baking soda three times; set aside.

  • 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.

  • 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)

23 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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.