Rosemary Cheddar Buttermilk Waffles
Recipe for Rosemary and Cheddar Buttermilk Waffles, a savory breakfast dish topped with a spicy Remoulade sauce. Servings consist of either 8 small square waffles or 2 large Belgium waffles.
sifted all-purpose flour
more if needed
melted and cooled unsalted butter
grated sharp cheddar cheese
chopped fresh rosemary
organic raw sugar
mustard spicy brown mustard
dill pickle juice
Combine all ingredients into a medium sized bowl. Stir with a wooden spoon until well mixed.
The batter will be thicker than regular waffle/pancake batter but if looks very dry, just add some more buttermilk. Do not add so much buttermilk that its runny. (should look like biscuit dough)
Spray waffle iron with non stick coconut oil spray.
Spoon batter into each waffle section ( or 3/4 of entire circle for large single round waffle).
Batter will be thick so press down to cover enough surface area for waffle.
Close lid and let bake for 7-8 min. max.
Remove waffles and serve warm.
Combine all ingredients together in a small bowl. Whisk thoroughly to create a pinkish mayo like consistency.
Keep leftover waffles in an airtight container in fridge for 2-3 days. Store Remoulade sauce in an airtight container in fridge for 2 weeks.