Last Christmas, I received a Cuisinart Griddler. I love it! It is great for Panini’s, cooking meat like chicken or burgers and even grilling veggies like zucchini and asparagus. I found that I could purchase waffle plates to swap out and since I didn’t oven a waffle iron, I decided to make the purchase. These savory waffles were actually my first time using them. I’m not a huge breakfast fan (unless it is a taylor ham, egg and cheese) so of course I would first decide to try a savory dish. Well, they came out great. The rosemary is not overpowering and the parmesan adds just enough cheesiness. Now, I would imagine that not everyone owns the Cuisinart Griddler with waffle plates and might actually just own a true waffle iron. So my suggestion is to double check with the manufacturer’s directions on actually cooking the waffles. I give times for what worked for me, but feel free to adjust for your own appliance.
These waffles act great as the bread of a sandwich or even served alongside eggs during brunch. They are light and fluffy and have just enough of a savory flavor to satisfy that craving. So, enjoy, and make the first bite count!
Total Time: 40 minutes
Servings: 16 waffles
2 cups all-purpose flour
1 teaspoon sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh rosemary
2 large eggs, lightly beaten
2 cups milk (I used skim)
1/2 cup olive oil
Non-stick cooking spray
1. Preheat oven to 350 degrees.
2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt and pepper. Add the Parmesan and rosemary and stir to combine.
3. In a small bowl, combine the eggs and milk and whisk to combine. While whisking, slowly add the olive oil to blend.
4. Add the wet ingredients to the dry ingredients and whisk until smooth.
5. Lightly coat your waffle iron with non-stick cooking spray and set it to heat up according to the manufacturer’s instructions.
6. When the waffle iron is preheated, give the batter a good whisk and add about a cup to the center. Use a heat resistant spatula and spread the batter until all parts are just covered.
7. Close your waffle iron and cook according to manufacturer’s directions. On my appliance, it took about 5-6 minutes to cook through. When waffles are to desired doneness, gently remove them to a baking sheet lined with an oven-proof rack placed on top.
8. Repeat steps 5-7 until all batter has been used. Place baking sheet in oven for about 10 minutes to add that extra crispness to the outside of the waffle. This is also a good way to reheat the waffles if you are not using them right away. Enjoy!
Adapted from Cuisinart Recipe Book