Always check the labels of the products you use.
Method
- 1
Mix. Whisk 231 g plain flour, 1 tbsp sugar, 1 tbsp sesame seeds, 1¼ tsp baking powder, ¼ tsp bicarbonate of soda, ⅜ tsp salt and ½ tsp black pepper together, stir in 100 g grated cheese and 4 sliced spring onions, and make a well in the centre.
- 2
Separate. Put 2 egg whites in one bowl, then drop the 2 egg yolks into the well with 300 ml buttermilk and 1 tsp sesame oil and stir gently into a batter without overmixing.
- 3
Whisk. Whisk the egg whites to medium peaks and fold them in gently until just combined, then fold in 60 g melted butter.
- 4
Heat. Heat the waffle iron and brush lightly with butter.
- 5
Cook. Pour a heaped 160 ml batter per waffle and cook until golden and crisp, buttering the iron between batches.
- 6
Serve. Serve as they're ready, or keep warm in a 93 °C oven, topped with a poached or fried egg if you like.
Storage
Best eaten fresh and warm, straight from the iron. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
- Low sugars: 4.6 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 165 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
3.1 g per serving
6.2 % of the 50 g daily maximum · 12.4 % 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
- 2 medium bowls
- whisk or hand mixer
- rubber spatula
- waffle iron
- pastry brush
- 180 ml measure
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 532 kcal |
| Protein | 21.4 g |
| Carbohydrate | 54.1 g |
| of which sugars | 7.6 g |
| of which free sugars | 3.1 g |
| Fat | 25.5 g |
| of which saturates | 14.1 g |
| Fibre | 2.3 g |
| Salt | 2.44 g |
Protein per 100 kcal
4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
