Savoury Cheddar and Parmesan Waffles
Inspired by techniques from King Arthur Baking.
Savoury waffles packed with Cheddar and Parmesan, light enough from whisked egg whites to work as a side or a base for toppings.
Always check the labels of the products you use.
Method
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Equipment
- large bowl
- 2 smaller bowls or a jug
- whisk or hand mixer
- rubber spatula
- Belgian waffle iron
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 451 kcal |
| Protein | 20.1 g |
| Carbohydrate | 36.6 g |
| of which sugars | 4.7 g |
| of which free sugars | 0 g |
| Fat | 26.3 g |
| of which saturates | 15 g |
| Fibre | 4.8 g |
| Salt | 1.6 g |
Protein per 100 kcal
4.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 170 g white wholemeal flour
- 2 tsp baking powder
- 2 tsp dried Italian herb seasoning (or your favourite seasoning blend)
- 2 large eggs, separated
- 340 ml milk
- 57 g unsalted butter, melted
- 57 g mature Cheddar, grated
- 57 g Parmesan, grated
- 1
Heat. Heat the waffle iron.
- 2
Mix. Whisk 170 g white wholemeal flour, 2 tsp baking powder and 2 tsp Italian herb seasoning together in a large bowl.
- 3
Whisk. Whisk 2 egg yolks, 340 ml milk and 57 g melted butter together in a jug, and whisk the 2 egg whites to stiff peaks in another bowl.
- 4
Combine. Stir the yolk mixture into the dry ingredients just until combined, then fold in 57 g Cheddar and 57 g Parmesan followed by the whisked egg whites.
- 5
Cook. Scoop the batter into the hot iron and cook as its instructions say.
- 6
Serve. Serve at once, or keep warm in a 93 °C oven.
Storage
Leftover waffles can be frozen for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
