Jul 2, 2013

Parmesan & Black Pepper Waffles

Parmesan & Black Pepper Waffles

I don’t do sweet stuff. You probably know that by now, but that doesn’t mean I can’t transform something that’s usually sweet into something savory. And amazing. And into the best waffle in the world. There, I said it.

I love these waffles! Been trying to come up with more breakfast recipes, especially because J-man is crazy about extensive breakfasts and has helped me out in the kitchen a lot.

These waffles are crispy on the outside yet light and fluffy on the inside. You can fry an egg on top and eat them for breakfast, or you can top them with fried chicken and gravy for a crazy good dinner. What can I say? There’s probably a Southern gal hiding somewhere deep down inside of me.

Now grab this recipe and run with it! Go a little crazy… add herbs, chill pepper flakes, use Gruyère instead of Parmesan. Whatever comes to mind, it’ll work.

 

Ingredients:

1 stick butter (113gr)
1 tsp salt
3 tsp sugar
2 cups milk
1/2 cup warm water
1+ 2/3 tsp instant yeast (or 1 pckg active dry)
2 1/2 cups all-purpose flour
2 large eggs
1 tsp ground black pepper
2/3 tsp vanilla extract
1/2 cup grated Parmesan
1/4 tsp baking soda (heaping)

 

Directions:

Best way to make this recipe is to start the night before.

Any recipe that starts with a stick of butter is alright with me. Slowly melt the butter.
Parmesan & Black Pepper Waffles

As soon as it melts add your milk. Heat it for a few minutes until it’s really warm, but you should still be able to comfortably put your finger in there.
Parmesan & Black Pepper Waffles
 

 
Don’t scald or boil the milk, that will surely kill the yeast, then you’ll have to wait until it cools down. Total waste of time, so stay nearby while warming it.
 

In your mixer bowl you combine the warm water (warm and not hot!) with sugar and yeast. Again, go for warm water that still feels comfortable to touch.
Parmesan & Black Pepper Waffles

Just let it happily bubble away for a while.
Parmesan & Black Pepper Waffles

Pour the milk and butter concoction in with the yeast.
Parmesan & Black Pepper Waffles

Add the flour and salt and whisk until it’s a lump-free batter.
Parmesan & Black Pepper Waffles

Cover the bowl with cling film and let the batter rise (which it does quickly. See photo). Preferably all night.
Parmesan & Black Pepper Waffles

The following morning, after your child wakes you up at the crack of dawn, you grate the Parmesan.
Parmesan & Black Pepper Waffles

 
Okay, so this was more like 3/4 cup. Sue me, I like cheese.
 

The batter will be all fluffy and bubbly, press it down a bit.
Parmesan & Black Pepper Waffles

Add the vanilla and baking soda. The vanilla really adds to the flavour, in my opinion. Feel free to leave it out.
Parmesan & Black Pepper Waffles

Crack the eggs in there. They’ll be sucked in by the batter like there never was an egg.
Parmesan & Black Pepper Waffles

See. Waffle batter quicksand.
Parmesan & Black Pepper Waffles

Mix until the eggs have been taken in completely and stir in the black pepper and Parmesan.
Parmesan & Black Pepper Waffles

Heat your waffle iron and bake the waffles anyway you like it.
Parmesan & Black Pepper Waffles

My guys prefer their waffles really crispy and dark while I like to eat them slightly golden brown, lightly crispy on the outside and soft on the inside.
Parmesan & Black Pepper Waffles

I top mine with a fried egg, some chives, a few drops of hot sauce and I’m happy.
Parmesan & Black Pepper Waffles

You should be happy, too! Waffle, anyone?
 

Parmesan & Black Pepper Waffles
Ingredients
    1 stick butter
    1 tsp salt
    3 tsp sugar
    2 cups milk
    1/2 cup warm water
    1+ 2/3 tsp instant yeast (or 1 pckg active dry)
    2 1/2 cups all-purpose flour
    2 large eggs
    1 tsp ground black pepper
    2/3 tsp vanilla extract
    1/2 cup grated Parmesan
    1/4 tsp baking soda (heaping)

Directions
    Start the batter the night before!

    Slowly melt the butter and add the milk. Heat it for a few minutes until it’s really warm, but you should still be able to comfortably put your finger in there. In your mixer bowl you combine the warm water with sugar and yeast. Again, go for warm water that still feels comfortable to touch.

    Pour the warm milk in with the yeast, add the flour and salt and whisk until it’s a lump-free batter. Cover with cling film and let it rise all night. The following morning you grate the Parmesan. Push the batter down a little, add the vanilla, baking soda and crack the eggs in there. Whisk until the eggs have been taken in. Stir in the pepper and cheese.

    Heat your waffle iron and bake them anyway you like them. Top them with a fried egg!

Meal type: Breakfast, Waffles
Servings: Roughly 14 waffles
Copyright: © kayotickitchen.com

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    10 Comments »

    1. 1

      Savory waffles are really moving to the forefront and this recipe is awesome! Then you mentioned chicken and waffles and was reminded of Roscoe’s Chicken and Waffles, a chain of restaurants in California. Since we have moved to New Mexico, no more chicken and waffles here!

      Bridget on Jul 2, 2013 @ 5:25 pm Reply
      1. They don’t sell them here either! I doubt it’s even a known combination in the Netherlands. I do make them at home, though.

        Kay on Jul 3, 2013 @ 10:16 am Reply
    2. 2

      Aha! There are the square plates with the square food! Does look pretty good …:) But hey there’s always the exception to the rule!

      Simone on Jul 2, 2013 @ 11:59 pm Reply
      1. You do have to toy around with it a lot, tho, I agree!

        Kay on Jul 3, 2013 @ 10:17 am Reply
    3. 3

      These look awesome! I love the idea of savory waffles, yum! :)

      sara on Jul 3, 2013 @ 5:21 am Reply
    4. 4

      What a recipe! It seems delicious!

      Peluche on Jul 3, 2013 @ 10:34 am Reply
    5. 5

      My stomach is growling now, thanks Kay! I hope my coworkers can’t hear it from across the room lol.
       

      Tammi on Jul 3, 2013 @ 2:42 pm Reply
    6. 6

      This recipe looks really good. I can’t wait it give it a try.

      John@ The Bread Makers on Jul 4, 2013 @ 5:53 am Reply
    7. 7

      This will be the reason for me to buy a waffle iron… It looks so delicious!

      Ellen on Jul 22, 2013 @ 9:06 pm Reply
    8. 8

      I make cornbread waffles and serve them with bean-less chili, grated cheese & sour cream for dinner at least once a month.

      Dona on May 22, 2015 @ 8:03 am Reply

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