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SAVOURY BUTTERMILK WAFFLES

Recipe by
| Servings: 10 - 12 Squares

SAVOURY BUTTERMILK WAFFLES

With bully beef, cheese and corn. Leftovers will be frozen for next weeks’ lunchboxes.

  • Basic savoury waffle:
  • 500 ml selfraising flour (or 500 ml cake flour plus 10 ml baking powder)
  • 2.5 ml salt
  • 5 ml sugar
  • 3 eggs, separated
  • 400 ml buttermilk
  • 100 ml melted butter
  • Additions:
  • 200 ml coarsely grated strong Cheddar cheese
  • 1 tin bully beef, cut into cubes or small chunks
  • 100 ml corn kernels
  • Variations: 
  • You can add chopped spring onions, salami, Vienna’s, cooked mince, etc.

Combine the flour, salt, sugar in a mixing bowl.
Beat the egg yolks into the buttermilk and add the melted butter.
Pour into the dry ingredients and stir through.
Add your choice from the additional ingredients and stir through.
Beat the egg whites until firm and fold into the wet batter until just blended.
Heat the waffle pan until it reaches the correct heat and spray with non-stick spray.
Spoon enough batter to cover about ⅔ of the surface of the bottom plate.
Close the lid and cook between 3 to 5 minutes depending on the type of waffle pan you use.
The outside should be golden brown and crispy.
Serve immediately as they are cooked or put directly onto oven rack in oven that has been preheated to 100°C until all the waffles had been cooked and then serve with tomato sauce and extra grated cheese.

Recipe and photo: Elsabie Templeton

One Review

  1. Avatar photoMarika

    Elsabie Templeton
    Lockdown day#537
    Probeer gerus hierdie sout weergawe in jou waffelpan. Dis heerlike padkos en vir skool/werk kosblikke.
    Jy kan die boeliebief met blokkies ham of koue vleis vervang asook oorskiet braaivleis, wors of maalvleis.

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