Cheddar Waffles

One of the things I will miss most about my parents’ house is their kitchen. It is infinitely nicer to cook when the pantry is well-stocked, when the pots and pans aren’t too jankity, and, most importantly, when there are kitchen appliances! We have a wonderful waffle iron here, which I am determined to use as much as possible before I leave in January. This morning (well, early afternoon, really) I made some really awesome savory waffles (I am a great lover of breakfast food) modified from a recipe from Moosewood Restaurant New Classics, and they were just too good not to share with you. They were great with bacon (organic, from a stand at Reading Terminal Market) and scrambled eggs on top.


Cheddar Waffles


  • 2/3 cup unbleached white flour
  • 2/3 cup whole wheat flour
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 tablespoons minced chives
  • ½ teaspoon Dijon mustard
  • ¾ cup grated Cheddar cheese

In a large bowl, sift together the two flours, baking soda, baking powder, and salt. In a separate bowl, beat the eggs and stir in the milk, butter, chives, mustard, and grated cheese. Add the wet ingredients to the dry ingredients. Let the waffle batter sit for a few minutes until you see some bubbles on top. Makes about 8 waffles.


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