Rosemary Cheddar Buttermilk Waffles | Two Cups Flour
Rosemary Cheddar Buttermilk Waffles
10 mins prepServes 8
Recipe for Rosemary and Cheddar Buttermilk Waffles, a savory breakfast dish topped with a spicy Remoulade sauce. Servings consist of either 8 small square waffles or 2 large Belgium waffles.
Waffle Batter
1 Combine all ingredients into a medium sized bowl. Stir with a wooden spoon until well mixed.
2 The batter will be thicker than regular waffle/pancake batter but if looks very dry, just add some more buttermilk. Do not add so much buttermilk that its runny. (should look like biscuit dough)
3 Spray waffle iron with non stick coconut oil spray.
4 Spoon batter into each waffle section ( or 3/4 of entire circle for large single round waffle).
5 Batter will be thick so press down to cover enough surface area for waffle.
6 Close lid and let bake for 7-8 min. max.
7 Remove waffles and serve warm.
Remoulade Sauce
1 Combine all ingredients together in a small bowl. Whisk thoroughly to create a pinkish mayo like consistency.
