Waffles don't have to be sweet. These flavour-packed savoury waffles from
Donna Hay are the perfect way to start the day!
Basic Waffle Batter
1½ cups plain flour, sifted
¼ cup cornflour, sifted
1 tsp baking powder, sifted
1 tsp sea salt flakes
1½ cups buttermilk
¼ cup vegetable oil
2 eggs, seperated
Chorizo, Haloumi & Spinach Waffles
280g dried chorizo, skin removed and thinly sliced
3 cups baby spinach leaves, shredded
1 cup haloumi, grated
2 Tbsp chopped chives
1 x batch basic waffle batter
2 tsp extra virgin olive oil
sea salt and cracked black pepper
For the Basic Waffle Batter:
Place the flour, cornflour, baking powder and salt in a large bowl and mix to combine.
Add the buttermilk, oil and egg yolks, whisk until smooth and set aside.
Place the eggwhites in a medium bowl and whisk until stiff peaks form.
Add the eggwhite to the flour mixture and gently fold to combine.
For the Chorizo, Haloumi & Spinach Waffles:
Add the chorizo, spinach, haloumi and chives to the waffle batter and fold to combine.
Preheat a lightly greased waffle maker according to manufacturer’s instructions.
Cook 1 cup of the waffle batter for 6–7 minutes or until golden brown and crisp.
Repeat with the remaining batter to make 4 waffles. Set aside and keep warm.
Heat the oil in a large non-stick frying pan over high heat. Add the eggs and cook for 1–2 minutes or until just cooked.
Divide half of the waffles between serving plates and top each with an egg.
Sprinkle with salt and pepper and sandwich with the remaining waffles to serve.
Recipe from Donna Hay.