Let’s talk about savory waffles. Savory waffles get no love. They’re the sad cousin of the sweet waffle, who is attention-seeking with her sweetness and colourful berry garnishes, always drowned in maple syrup or fruit compote.
Savory waffles are subtle and understated. Really, you can eat them anywhere you’d eat a piece of toast – and I would suggest that they are even tastier than a piece of toast because you can easily customize their flavour.
Here I’ve made Savory Ricotta Chive Waffles – the outsides are crisp while the insides are soft and fluffy, flavoured with a gentle tang of ricotta and burst of oniony chives.
(Psst, the secret to the fluffiest waffles is separating the egg and whisking your egg whites!)
I served savory waffles alongside Fluffiest Scrambled Eggs and strips of local smoked bacon. And a milky latte, of course.
This breakfast fueled J and I to do many necessary weekend errands (grocery shopping, cleaning the house 🙁 ) and kept us full until it was time to prep dinner. That’s my kind of weekend breakfast.
- 1 egg separated
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon melted butter
- 3/4 cup milk I use 1%
- 1/2 cup ricotta cheese
- 1 tablespoon chives chopped
In a small bowl, beat the egg whites on high until they form stiff peaks. Set aside.
In a large bowl, mix together the flour, baking powder, and salt. Pour in the melted butter, milk, ricotta cheese, and chives and beat ingredients together until smooth.
Gently fold in the beaten egg whites.
Pour your waffle batter into your waffle iron and cook according to the manufacturer's directions.
Recipe yields approx 12 mini waffles (or 6 full-size waffles), serving approx 2 people.