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.
Servings 8 square waffles
Calories 283kcal
Ingredients
Waffle Batter
- 2 ¼ cups sifted all-purpose flour
- 1 ¾ cups buttermilk more if needed
- ½ cup melted and cooled unsalted butter
- 1 ¼ cup grated sharp cheddar cheese
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon black pepper
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon organic raw sugar
Remoulade Sauce
- 1 ¼ cups vegan mayonnaise.
- ¼ cup mustard spicy brown mustard
- 1 Tbsp sweet paprika.
- 2 tsps cajun seasoning
- 1 tsp garlic powder
- 2 tsps dill pickle juice
- 2 tsps hot sauce
Instructions
Waffle Batter
- 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 ¾ 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.
Remoulade Sauce
- Combine all ingredients together in a small bowl. Whisk thoroughly to create a pinkish mayo like consistency.
Notes
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.
Nutrition
Calories: 283kcal