Waffles. Whenever I hear that word, I envision thin, crispy waffles, loaded with whipped cream and strawberry jam. Growing up, that is how I ate them. Today, waffles are more considered a dessert than a savoury dish but I like them both ways. They make a wonderful breakfast/brunch, whether sweet or savoury.
When we have overnight visitors, I always try to make meals a bit more special. Something extra, more than simply throwing a box of cereal or a loaf of bread on the counter and say, ‘help yourselves.’
Recently, I made these savoury waffles for some friends staying for the weekend. They brought some fresh burrata as a gift and I was thinking of a way to put it to good use. Adding some shredded carrots and chives to the waffle batter made them beautifully moist.
Mowing down on these warm waffles accompanied by fresh lettuce, tomatoes and a creamy burrata cheese I realize this is really is quite nice. I should do this more often—a big proper breakfast. Surrounded by cheers and laughter adds to the moment, but who needs guests for these anyway? So what if it is not a ‘special’ morning? Sometimes it’s important to treat ourselves a little. Think of something delicious to make and make this ordinary, nothing special morning, something to remember.
1 1/2 cups buttermilk
1/2 cup milk
1/2 cup sour cream
2 cups flour
2 tsp baking powder
1 1/2 tsp salt
100g browned butter (unsalted)
1/4 cup finely chopped chives
1 cup grated carrots
Preheat the oven to 200F.
In a large bowl, whisk together buttermilk, milk, sour cream and eggs. In a separate bowl sift flour, baking powder and salt. While whisking, slowly add the flour mixture, a little bit at a time, to the batter then whisk until well blended. Again, while whisking, add the browned butter and the chives and carrots. Stir well.
Bake the waffles according to the instructions on your waffle maker. Transfer waffles to a plate in the oven to keep warm. Serve with a simple tomato salad and shredded burrata cheese, sprinkled with sea salt.