Savory Italian Waffles | A Creative Twist on Belgian Waffles

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast provides a cheesy flavor with fewer calories.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are more affordable and still flavorful.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and widely available.

Pour 1 cup of balsamic vinegar into a small saucepan and bring to a gentle boil over medium heat.

Lower the heat and allow the balsamic to simmer until thickened and reduced in half, stirring periodically.

Measure and add 2 cups of flour to a bowl, followed by 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together to combine.

Melt 4 tablespoons of butter in a small microwave-safe bowl.

Crack and separate 2 eggs, placing the yolks in one bowl and the whites in another.

Use a handheld mixer to beat the egg whites until thick and they can hold stiff peaks.

Add 1 1/2 cups of buttermilk to the egg yolks, pour in the melted butter, and whisk to combine.

Add 2 tablespoons of pesto and whisk again.

Pour in the flour mixture and whisk until no dry flour remains, being careful not to overmix.

Fold in 1 cup of grated Parmesan cheese and 1/4 cup of the chopped sun-dried tomatoes until just combined.

Gently fold in the whipped egg whites until incorporated.

Preheat the waffle iron and coat it with nonstick spray.

Scoop a heaping half cup of the waffle batter onto the waffle iron, close it, and cook for at least 5 minutes until golden brown.

Open the waffle iron and remove the cooked waffle, placing it on a cooling rack.

Continue cooking the remaining batter and remove the waffles when golden, placing them on a cooling rack to keep them crispy.

Plate the waffle, top it with Burrata cheese, and drizzle on the balsamic vinegar reduction.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens