Savoury Cheddar and Parmesan Waffles
By Joe
Source: King Arthur Baking — Charlotte Rutledge, Savory Cheddar-Parmesan Waffles.
A savory cheddar-parmesan waffles recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat a waffle iron while you prepare this batter. Weigh your flour; or spoon it into a cup and level the top. Beat together the flour, baking powder, Pizza Seasoning, plus cheese powder in a big bowl. Beat together the egg yolks, milk, and butter in a separate bowl or measuring cup. In another bowl, beat the egg whites till stiff peaks form. Blend the egg yolk mixture into the dry ingredients, mixing just till everything is uniformly mixed. Lightly turn in the cheeses followed by the whipped egg whites. Scoop the batter in the hot waffle iron. Heat the waffles as directed in this iron’s instructions. Offer waffles promptly, or keep them warm in a 95°C oven. Freeze any leftover waffles for upwards to 1 month.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.1 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
- Low sugars: 2.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 193 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 464 kcal |
| Protein | 19.1 g |
| Carbohydrate | 38.6 g |
| of which sugars | 4.6 g |
| of which free sugars | 0 g |
| Fat | 25.7 g |
| of which saturates | 14.5 g |
| Fibre | 1.8 g |
| Salt | 1.37 g |
Protein per 100 kcal
4.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
