Cheddar-Whole Wheat Waffles
Rachel Ray uses these to make a BLT-type sandwich. I would prefer to use them with maple syrup, bacon and an eggs used to top the waffle.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1 tbsp sugar
- 8 slices bacon
- 1/2 tsp kosher salt
- 1 1/2 cups whole milk
- 1/4 cup chopped fresh herbs tarragon, parsley and chives
- 5-6 oz sharp cheddar cheese grated - about 1 1/2 cup
- a few grinds black pepper
- 1 each large eggs plus one per person served
- 1/3 cup melted butter add some to brush waffle
- 5-6 oz sharp cheddar cheese grated (about 1 1/2 cup)
- Carbohydrate 18.0994832807775 g
- Cholesterol 150.489666587039 mg
- Fat 51.7028328643078 g
- Fiber 2.74831245708466 g
- Protein 13.5746182092859 g
- Saturated Fat 28.5934442593152 g
- Serving Size 1 1 Serving (144g)
- Sodium 1127.19156732615 mg
- Sugar 15.3511708236928 g
- Trans Fat 4.1526201964136 g
- Calories 581 calories
Heat oven to 375 F and bake bacon to crisp on a slotted broiler pan (about 20 min). Preheat waffle iron to high (400 degrees). Whisk the dry ingredients together. In a separate bowl, whisk milk egg and melted butter together. Add wet ingredients to dry ingredients and combine. Stir in cheddar cheese and herbs. Brush waffle iron with melted butter and fill iron with batter (1 1/4 cup). Cook waffles to crisp. Keep warm in a low oven until all waffles are made. Cut into 8 waffles. Top waffles with maple syrup, bacon and an egg cooked over-easy.
