Parmesan and chive waffles

  • 10 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print


Parmesan and chive waffles
  • 1 1/2 cup self-raising flour, sifted
  • 1/2 cup grated parmesan
  • 1 1/4 cup milk (can be low-fat)
  • 125 gram butter, melted
  • 2 eggs, separated
  • 2 tablespoon chives
  • 30 gram butter
  • 3 rashers of bacon (rind removed and chopped)
  • 250 gram cherry tomatoes (halved)
  • 100 gram button mushrooms (halved)
  • handful of spinach leaves


Parmesan and chive waffles
  • 1
    Preheat waffle maker on 4 - medium. Spray plates with oil.
  • 2
    Sift flour into a large bowl. Stir in parmesan. In a jug, whisk together milk, butter, egg yolks and chives. Season to taste.
  • 3
    Gradually whisk milk mixture into flour mixture, until smooth.
  • 4
    In a clean bowl, beat egg whites until stiff peaks form. Lightly fold through batter. Pour into a large jug.
  • 5
    Pour batter into waffle maker to fill one half. Close and cook for 4-5 minutes, following manufacturer's instructions. Serve with sauteed tomatoes, bacon, mushrooms and spinach.
Parmesan and chive waffles topping
  • 6
    To prepare topping, melt butter in a frying pan on high. Add chopped bacon, cherry tomatoes, halved button mushrooms and sautee‚ for 3-4 minutes, until tender. Stir in a handful of baby spinach and saute for 1 minute, until just wilted.

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