A savoury twist on a classic favourite, these golden cheesy waffles are perfect for breakfast, brunch or even dinner. Pair with Leopard’s Leap Family Collection 2022 Heritage Blend for a cosy and satisfying treat.
Serves 6
Ingredients
Waffle mixture
200 g cake flour
60 g cornflour
10 ml (2 tsp) baking powder
1.25 ml (¼ tsp) fine salt
5 ml (1 tsp) smoked paprika
80 g finely grated mature cheddar
2 large eggs
120 g butter, melted
500 ml (2 cups) buttermilk
To serve
2 ripe avocados, sliced
200 g streaky bacon
10 ml (2 tsp) olive oil
250 g baby plum tomatoes
micro herbs, for garnishing
Method
Sift the flour, cornflour, baking powder, salt and paprika into a mixing bowl. Add the cheese and stir together. In a separate bowl whisk the eggs, butter and buttermilk together. Pour the wet ingredients into the dry ingredients and whisk until just combined. Set the bowl aside in the fridge for 30 minutes.
Preheat the oven to 200ºC and line a baking tray with baking paper. Arrange the bacon on the tray and set aside.
Preheat the waffle iron. Add the batter and cook until the waffles have stopped steaming and are cooked through. Carefully transfer the waffles to a cooling rack and set aside while you cook the remaining batter.
While the waffles are cooking bake the bacon for 15 minutes or until cooked through and starting to crisp. Set aside.
Heat the oil in a frying pan until hot. Add the tomatoes and fry for 4-5 minutes until blistered. Set aside.
Arrange the waffles on serving plates and top with bacon and avocado. Add the tomatoes and sprinkle with micro herbs. Serve immediately.
Cheesy Waffles with Avo & Bacon
A savoury twist on a classic favourite, these golden cheesy waffles are perfect for breakfast, brunch or even dinner. Pair with Leopard’s Leap Family Collection 2022 Heritage Blend for a cosy and satisfying treat.
Serves 6
Ingredients
Waffle mixture
200 g cake flour
60 g cornflour
10 ml (2 tsp) baking powder
1.25 ml (¼ tsp) fine salt
5 ml (1 tsp) smoked paprika
80 g finely grated mature cheddar
2 large eggs
120 g butter, melted
500 ml (2 cups) buttermilk
To serve
2 ripe avocados, sliced
200 g streaky bacon
10 ml (2 tsp) olive oil
250 g baby plum tomatoes
micro herbs, for garnishing
Method
Sift the flour, cornflour, baking powder, salt and paprika into a mixing bowl. Add the cheese and stir together. In a separate bowl whisk the eggs, butter and buttermilk together. Pour the wet ingredients into the dry ingredients and whisk until just combined. Set the bowl aside in the fridge for 30 minutes.
Preheat the oven to 200ºC and line a baking tray with baking paper. Arrange the bacon on the tray and set aside.
Preheat the waffle iron. Add the batter and cook until the waffles have stopped steaming and are cooked through. Carefully transfer the waffles to a cooling rack and set aside while you cook the remaining batter.
While the waffles are cooking bake the bacon for 15 minutes or until cooked through and starting to crisp. Set aside.
Heat the oil in a frying pan until hot. Add the tomatoes and fry for 4-5 minutes until blistered. Set aside.
Arrange the waffles on serving plates and top with bacon and avocado. Add the tomatoes and sprinkle with micro herbs. Serve immediately.
