I am a big fan of a savory breakfast. These buttermilk, cheddar, and chive waffles do just the trick for a weekend morning as the weather turns cool. I served them topped with an over-easy egg and butter on the side. Syrup would make for a sweet addition! This ended up making about four waffles, but that could vary depending on your waffle maker. We’ve had ours forever, and it’s not my favorite since the plates aren’t removeable which makes cleaning it a task. If you’re up for making an investment, one with dishwasher-safe removable plates are my recommendation.
Pro tip: Cut the fresh chives with kitchen scissors directly into the batter. This tip works well when you have to cut fresh herbs, as well as scallions.
Buttermilk cheddar and chive waffles
- September 19, 2020
- 4
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Ingredients
- 1 1/2 cups self-rising flour
- 1 cup Cabot Lite 50 sharp white cheddar cheese
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp fresh chives + extra for garish
- 2 eggs
- 1 1/4 cup buttermilk (I used Kate's Real Buttermilk)
Directions
- Step 1
- Mix the flour, cheese, vanilla, salt and eggs in a large bowl.
- Step 2
- Slowly add in the buttermilk, stirring to incorporate.
- Step 3
- Let mixture stand for a few minutes while you pre-heat the waffle iron.
- Step 4
- Pour approx. 1/4th batter on waffle iron and cook until golden brown.
