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Author Jenn

Ingredients

Waffle Batter

  • 2 ¼ Cups All Purpose flour
  • 1 ¾ Cups Buttermilk more if needed
  • ½ Cup Unsalted Butter melted and cooled
  • ¼ tsp baking soda
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp organic raw sugar
  • 1 ¼ Cup Sharp Cheddar Cheese shredded
  • ½ Cup Fresh Spinach Leaves chopped
  • ¼ Cup Fire Roasted Tomatoes chopped

Instructions

  • Combine flour, salt, pepper, sugar, and leavening agents into a medium sized bowl. Hand whisk together.
  • Pour in buttermilk and melted butter. Stir with a wooden spoon until a batter is formed.
  • Add cheese, spinach, and tomatoes. Stir until evenly distributed.
  • The batter will be thicker than regular waffle/pancake batter but if looks very dry, just add some more buttermilk a Tbsp at a time. (Do not add a lot of buttermilk to make it runny. )
  • Spray waffle iron with non stick coconut oil spray.
  • Spoon batter into each waffle section ( or ¾ of entire circle for large single round waffle)
  • Batter will be thick so spread across with spoon to cover enough surface area for waffle.
  • Close lid and let bake for 8-9 min. 
  • Remove waffles and serve warm.