Some times a change up in a waffle is good. This is a pleasant tasting savory waffle. The recipe is from C is for Cooking, Recipes from the Street by Susan McQuillan
This recipe goes well with crisp bacon or grilled ham. A dose of sautéed apples also makes a nice topping.
Makes: 9-11 circle waffles depending (on amount of batter used per waffle) or 12 (4 inch) squares
Preheat your waffle iron now. It only takes about 5-10 minutes to prepare this batter
1 cup low fat milk
1 cup low fat yogurt
1 tablespoon vegetable oil
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded cheddar, swiss, or jack cheese (6 oz)
- Preheat waffle iron
- In medium bowl, beat together two eggs
- Add to same medium bowl the milk, yogurt, and oil.
- In a larger separate bowl, combine the dry ingredients (flour, baking powder, baking soda, salt)
- Pour the medium bowl into the larger dry ingredient bowl and mix until evenly moistened
- Stir in the cheese until it is mixed in.
- Pour enough batter over the hot iron (about 1/2 to 2/3rds filled in the center)
- Bake the waffles until the beeper or light indicates done (otherwise stop when crisp and brown)
- If not using waffles right away, cool on a wire rack so waffles stay crisp. Can keep warm in low heat oven (250) on a baking sheet
- These waffles freeze well for up to two months.
Eggs, milk, yogurt, oil
Add in Dry Ingredients
Add in cheese and stir
Drop bater on waffle iron