It’s Sunday morning, and if you aren’t immediately heading to your kitchen to whip of the third place recipe of quarantine, are you even living?
Holy hell, these are incredible and not all that carb heavy. The parmesan brings a umami quality that I cannot even explain. Your kitchen smells incredible and after you eat a waffle, you can’t wait until the you get to eat a second one.
So far, I’ve only made this recipe once and cut it in half and got three waffles, but easily could have gotten four. I’ve eaten these as a base for a runny egg, quarter as a sidecar to a salad, and two quarters to make a grilled cheese. You know, science.
This week, I am going to make them again to use up my buttermilk and will freeze them in quarters. Will update with the results of that experiment.
Chrissy Teigan’s Crispy Parmesan Waffles
Note: this is the full recipe to serve 4 people. You’ll get 6-8 waffles out of this.
- 1 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. freshly ground pepper
- 1/2 tsp. Kosher salt
- 1.25 c. buttermilk (or milk+vinegar. Google it)
- 3 T. melted butter
- 1 egg
- 1.5 c. grated Parmesan
- Heat oven to the lowest warmth so that you can keep your waffles warm and crispy as you make them.
- Whisk together flour, baking powder, baking soda, pepper, and salt. Set aside.
- In another bowl, whisk together the buttermilk, melted butter, and egg until just incorporated.
- Add the wet ingredients into the dry mixture and stir until just incorporated.
- Whisk in the Parmesan.
- Heat your waffle iron and spray with cooking spray.
- Pour a scant 1/2 cup of batter into the hot iron and cook about 5 minutes or until waffle maker tells you they’re done.
- Respray waffle iron and repeat, keeping original waffles warm in oven.