Jer emailed us this NY Times article: "What Chefs Feeds their Kids" and it had this great recipe I had to try...the SAVORY waffle. I bought this Arrowhead Mills Multigrain Pancake and Waffle Mix at Whole Foods. I couldn't stop snacking on the finished product while I was cooking off the rest. I topped the waffle with a sunny side up egg for the kids. I will definitely try bits of bacon in the next recipe or ham or leftover chopped veggies. So good! I froze the rest and will toast them up and make a waffle ham and cheese sandwich for the kids tomorrow. Have fun with this recipe.
2 cups waffle and pancake mix
2 cups milk
2 tablespoons vegetable oil
Salt and pepper
3/4 cup grated rennet-free Parmesan cheese
1/2 cup grated rennet-free Gruyère or similar cheese
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. In a bowl, add waffle mix, eggs, milk, oil, salt and pepper, and mix until just combined, adding more milk if the mixture is too thick. It should be the consistency of pudding. Then fold in the cheeses.
3. Lightly butter the waffle maker, and spoon judicious dollops of the mixture onto the center of the hot waffle iron and spread just a bit. The mixture 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. 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.
Yield: 4 servings.