cheddar & dried basil waffles

cheddar dried basil waffles

I’m a bit behind in the game of making savory waffles. One bite of these, though, and it was easy to forgive myself, using that “better late than never” excuse. My eternal thanks to Catherine McCord’s new cookbook Weelicious Lunches for inspiring me to make my own version using my All-Purpose Baking Mix.

Cheddar & Dried Basil Waffles

makes 12 four-inch square waffles

Why dried basil? I’ve been more inclined to use dried basil over fresh whenever possible since I started making my own. I tend to have it on hand more often than fresh since I’m inept at keeping window plants alive.

Make It Your Own Swap in an equal amount of Swiss, Provolone or Mozzarella cheese in place of the cheddar.

Recharge Your Lunchbox These savory waffles are a great substitute for plain old sliced bread when making sandwiches.

1 1/2 cups (215 grams) All-Purpose Baking Mix

1 teaspoon dried basil

1 1/2 cups (122 grams) shredded cheddar cheese

1 cup (250 ml) buttermilk

2 large eggs, beaten

2 tablespoons (30 ml) grapeseed oil

In a medium bowl, combine the baking mix, dried basil and cheddar cheese. Stir with a fork until just combined.

In a clean, separate medium bowl, beat the buttermilk, eggs, and oil with a fork until well mixed. Pour over the dry mixture, and stir until just combined, and there are no visible traces of flour.

Let the batter sit for 5 minutes.

Meanwhile, preheat your waffle iron, making sure to grease it if it is not nonstick. Scoop batter onto each waffle mold, filling it by two thirds. The amount of batter you will need depends on the size and type of your waffle iron. Close the waffle maker and cook the waffles according to the manufacturer’s directions. Serve hot.

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