Toasted Sesame and Spring Onion Waffles
Inspired by techniques from NYT Cooking.
Savoury sesame waffles studded with spring onion and cheese, crisp enough to top with a poached or fried egg.
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Method
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Equipment
- 2 medium bowls
- whisk or hand mixer
- rubber spatula
- waffle iron
- pastry brush
- 180 ml measure
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 532 kcal |
| Protein | 21.4 g |
| Carbohydrate | 54.1 g |
| of which sugars | 7.6 g |
| of which free sugars | 3.1 g |
| Fat | 25.5 g |
| of which saturates | 14.1 g |
| Fibre | 2.3 g |
| Salt | 2.44 g |
Protein per 100 kcal
4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 230 g plain flour
- 12 g caster sugar about 1 tbsp
- 1 tbsp black or white sesame seeds
- 1¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 g fine sea salt or table salt a scant ½ tsp
- ½ tsp black pepper
- 100 g Parmesan, pecorino or white Cheddar, grated
- 4 spring onions, thinly sliced (or 8 g chopped chives)
- 2 large eggs, at room temperature, separated
- 300 ml whole buttermilk
- 1 tsp toasted sesame oil
- 60 g unsalted butter, melted, plus more for the iron
To serve
- 4 poached or fried eggs, to serve (optional)
- 1
Mix. Whisk 231 g plain flour, 1 tbsp sugar, 1 tbsp sesame seeds, 1¼ tsp baking powder, ¼ tsp bicarbonate of soda, ⅜ tsp salt and ½ tsp black pepper together, stir in 100 g grated cheese and 4 sliced spring onions, and make a well in the centre.
- 2
Separate. Put 2 egg whites in one bowl, then drop the 2 egg yolks into the well with 300 ml buttermilk and 1 tsp sesame oil and stir gently into a batter without overmixing.
- 3
Whisk. Whisk the egg whites to medium peaks and fold them in gently until just combined, then fold in 60 g melted butter.
- 4
Heat. Heat the waffle iron and brush lightly with butter.
- 5
Cook. Pour a heaped 160 ml batter per waffle and cook until golden and crisp, buttering the iron between batches.
- 6
Serve. Serve as they're ready, or keep warm in a 93 °C oven, topped with a poached or fried egg if you like.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
