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

Ingredients:

2 eggs

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)

Directions:

1. Preheat waffle iron
2. In medium bowl, beat together two eggs
3. Add to same medium bowl the milk, yogurt, and oil.
4. In a larger separate bowl, combine the dry ingredients (flour, baking powder, baking soda, salt)
5. Pour the medium bowl into the larger dry ingredient bowl and mix until evenly moistened
6. Stir in the cheese until it is mixed in.
7. Pour enough batter over the hot iron (about 1/2 to 2/3rds filled in the center)
8. Bake the waffles until the beeper or light indicates done (otherwise stop when crisp and brown)
9. 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
10. 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