Savory Golden Waffles with Toasted Sesame, Scallion, and Sharp Cheese

Savory Golden Waffles with Toasted Sesame, Scallion, and Sharp Cheese

This recipe elevates classic waffles by infusing them with toasted sesame, fresh scallion, sharp cheese, and a tingly black pepper notes, creating a light yet robust base for a versatile breakfast or brunch. The complex flavor profile pairs seamlessly with eggs (either fried or poached), and the waffles retain texture when stored, making them ideal for meal prep.

Ingredients (Yields 4–6 waffles)

• Dry Mix:

• 150g all-purpose flour

• 3g baking powder

• 1g baking soda

• 1/4 tsp fine sea salt

• 15g toasted sesame seeds (lightly crushed)

• 30g freshly grated salty cheese (e.g., aged cheddar or Parmesan)

• 1/4 tsp freshly ground black pepper (adjust for “tingly” spiciness)

• 5g fresh scallions, finely chopped (reserve 2 tbsp for garnish)

• Wet Mix:

• 2 large eggs (room temperature)

• 240ml whole milk (room temperature)

• 50g unsalted butter (melted and cooled to room temperature)

• 10ml maple syrup (optional, for subtle sweetness)

Preparation

1. Preheat Equipment: Heat a Belgian waffle iron or traditional waffle maker to 375°F (190°C) until it reaches the desired golden-brown setting.

2. Dry Mix Prep: In a large bowl, whisk together all dry ingredients (flour through black pepper) until evenly distributed. Add the reserved scallion for garnish.

3. Wet Mix Prep: In a separate bowl, lightly beat the eggs, then whisk in milk and melted butter until combined. Add maple syrup if using.

Step-by-Step Instructions

1. Combine Wet & Dry: Slowly pour the wet mix into the dry mix, stirring gently with a silicone spatula until just incorporated (do not overmix—small lumps are acceptable for texture). Let the batter rest for 5 minutes to allow baking powder to activate.

2. Bake Waffles: Fill the preheated waffle iron with ~1/2 cup of batter per section (adjust based on machine size). Close the lid and bake for 5–7 minutes until crisp and golden (check for even browning).

3. Finish: Remove waffles from the iron and transfer to a wire rack to cool slightly. For enhanced flavor, brush tops with a light drizzle of melted butter immediately after baking.

Storage & Reheating

• Fresh Batter: Store prepared batter in an airtight container in the refrigerator for up to 24 hours. Stir briefly before use to restore smoothness.

• Baked Waffles: Cool completely (30 minutes), wrap tightly in parchment paper and aluminum foil, and freeze for up to 2 weeks.

• Reheat: For best results, use a toaster (2–3 minutes) or reheat in a 375°F (190°C) oven for 5–6 minutes until crisp. Frozen waffles can also be poached in simmering water for 1 minute before serving.

Serving Suggestions

• Breakfast/Brunch: Top hot waffles with sunny-side-up eggs (yolk runny), a drizzle of hollandaise sauce, and extra scallions.

• Snack: Enjoy at room temperature, sliced and spread with cream cheese or smoked salmon for a savory bite.

• Flexible: Pair with roasted veggies or a side of roasted potatoes for a hearty, protein-rich meal.

Note: The toasted sesame, scallion, and cheese infuse the batter with layered savory notes, while black pepper adds a subtle warmth. For a milder profile, reduce pepper to 1/8 tsp.