After my parents split, there was little that was lighthearted and fun. Childhood was seemingly over at the age of 7. My father was zombie-like most days I saw him. He'd listen to R.E.M.'s "Everybody Hurts" on repeat and vacuum for 4 hours at a time. But every wednesday we would go to Waffle House. All was perfect in the cigarette filled Southern staple. The jukebox played Hank Williams, I drank chocolate milk and ate waffles. And it was 6:30 at night. I ate waffles for supper and I was a kid again. Grasping to those glimpses happy - I have indulged in a savory and cheesy waffle recipe fitting for morning or evening dining. Top them with avocados, eggs, tomatoes, and cheese. I hope you love them as much as I do and that it spikes your child like nature.
RECIPE: Makes 4 large Belgium sized waffles - adapted from a Chow recipe
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of salt
- 1/2 cup (8 ounces) of melted unsalted butter
- 2 cups milk
- 2 eggs
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon finely chopped thyme
- 1/2 cup of chopped scallions
- 1 tablespoon of melted salted butter
- Heat your waffle iron.
- In a large bowl, mix together the flour, baking powder, and salt.
- Whisk eggs in a second large bowl. Pour milk in the bowl and constantly stir. Slowly pour in the melted unsalted butter and stir constantly. Once combined add cheese, thyme, and scallions. Mix well.
- Combine the wet ingredients with the flour mixture. Mix until combined completely.
- Dip pastry brush in the melted salted butter and brush over the heated waffle iron surface.
- Add waffle batter to iron and close. Cook for 2 - 4 minutes - checking the doneness every once in awhile.
- Remove done waffle and repeat until batter is depleted.