Savory Waffles

Recipe from "What Chefs Feed Their Kids"

Adapted by Tara Parker-Pope

Updated May 8, 2023

Savory Waffles
Total Time
20 minutes
Rating
4(89)
Comments
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“One thing my kids really love,” says Chef Linton Hopkins, “is when it’s raining outside at lunchtime and we make a batch of savory waffles. Instead of sugar and syrup, we just fold in Parmesan and Gruyère, if I have some sitting in the refrigerator, and salt and pepper. We have a waffle iron that has shapes of animals and a barn, so I ask my kids, ‘Do you want to be the pig today? Or the chicken? Or have a cow?’?” Try adding herbs and other seasonal produce, like pumpkin puree, to the batter instead of cheese. In the springtime you can add sautéed and chopped asparagus to the batter. —Tara Parker-Pope

Featured in: Well's Vegetarian Thanksgiving 2011

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Ingredients

Yield:4 servings
  • 2cups waffle and pancake mix
  • 2eggs
  • 2cups milk
  • 2tablespoons vegetable oil
  • Salt and pepper
  • ¾cup grated rennet-free Parmesan cheese
  • ½cup grated rennet-free Gruyère or similar cheese
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 200 degrees and place a waiting plate to warm inside. Heat a waffle maker until a flick of water beads and bounces around.

  2. Step 2

    In a bowl, add waffle mix, eggs, milk, oil, salt and pepper, and mix until just combined, adding more milk if the mix is too thick. It should be the consistency of pudding. Then fold in the cheeses.

  3. Step 3

    Lightly butter the waffle maker, and spoon judicious dollops of the mix onto the center of the hot waffle iron and spread just a bit. The mix will spread when the lid closes and expand as it cooks, so adding too much will be a bit messy as it bubbles out the sides.

  4. Step 4

    As the waffles finish, use a fork to lift them off and put them in the oven to stay warm while the rest are made. Waffles are best served warm. Freeze any leftover waffles to enjoy later.

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Ratings

4 out of 5
89 user ratings
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Comments

James Lawrence

What waffle mix? You jumped a crucial step it seems.

Alex

Why rennet-free cheese? Fine for vegetarians, but it seems like a strange detail that unnecessarily complicated a recipe, especially one that calls ‘waffle mix’ an ingredient.

Joanna

This recipe worked great, but I would recommend keeping an eye out and taking them out when they're golden. My waffle maker's timer overcooked them a little. Also be sure to tell your spouse that you're making savory waffles early on in the process, or he/she might pour maple syrup on theirs before you can tell them, like mine did!

Craigo

I’m going to call this a fail. We used pancake mix and it turned out confused: sweet and savory? My taste buds couldn’t figure out whether I was having a waffle waiting for whipped cream or something that needed a lot more Gruyère. Still on the hunt for a savory liege…

JVass

Used premade waffle mix to save time per the instructions. Chose a protein-whole wheat brand. Threw in some leftover veggies and cheese and voila it came out as expected. To contrast the savory with sweet I drizzled some hot honey over it and crumbled veggie bacon on the top. It was deliciously sweet and salty. Would be excellent with chicken next time.

Deedub-sf

Why mention using a mix instead of "use a mix or X flour + Y sale + Z baking powder..."? This makes it appear that a mix is required instead of just a shortcut. And why not give a variety of recommended combos, not just parm & gruyere? I'm thinking of an okonomiyaki- or takoyaki*-waffle mash-up. *Takoyaki are these tasty little round waffles with octopus, aonori & shaved fish sold at Japanese street fairs.

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Credits

From "What Chefs Feed Their Kids"

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