Cheddar Chive Waffles

Ingredients

• 250 g (2 cups)plain flour
• 1 teaspoonkosher salt
• 4 teaspoonsbaking powder
• 360 ml (1 1/2 cups)milk
• 2eggs
• 85 g (6 tablespoons)butter, melted
• 170 g (1 1/2 cups; about 6 ounces)sharp Cheddar, grated
• about 20 g (2/3 cup)fresh chives, finely chopped
• to tasterosemary sausage gravy

Instructions

1. 1

   Mix the batter

   Preheat the waffle iron. Stir together the flour, salt and baking powder, then add the milk and eggs and whisk until combined. Stir in the melted butter, followed by the Cheddar and chives.

2. 2

   Cook the waffles

   Pour batter into the hot waffle iron and cook until lightly browned. Move each finished waffle to a wire rack on the counter.

3. 3

   Make the gravy

   While the waffles cook, prepare the rosemary sausage gravy. Once it is ready, take it off the heat and serve it immediately over the waffles.

What are cheddar chive waffles?

Waffles are cooked in a patterned iron, a format with roots in European wafer-making traditions. This savoury version brings together sharp cheese and fresh herbs instead of the more familiar sweet toppings.

Cheddar adds a salty, savoury richness, while chives give the batter a mild onion flavour. Serving the waffles with rosemary sausage gravy makes them a filling centrepiece for breakfast or brunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 642 calories, 24g protein, 53g carbs, 37g fat.

The waffles’ carbohydrates come mainly from the flour, while butter and Cheddar provide much of their fat; eggs, milk and cheese contribute protein. The sausage gravy will add more energy, fat and protein, but its recipe and quantities are not provided here. To balance the plate, serve a portion with fresh vegetables or fruit.

Choosing the ingredients

Cheddar: A sharp, well-flavoured cheese stands out in the batter. Grate it yourself so it mixes readily with the other ingredients.

Chives: Chop them finely so their flavour is spread through the waffles. Fresh chives keep the herb note bright alongside the rich cheese.

Gravy: The recipe pairs the waffles with rosemary sausage gravy, prepared separately. Have it ready to serve as soon as the waffles are cooked.

Mixing the batter

Dry ingredients: Stir the flour, salt and baking powder together before adding the wet ingredients, helping distribute the raising agent evenly.

Wet ingredients: Whisk the milk and eggs with the dry mixture until combined, then stir in the melted butter. Fold in the Cheddar and chives with a final brief stir.

Cooking and texture

Hot iron: Let the waffle iron preheat before adding batter so the waffles begin cooking as soon as they hit the plates. Follow your iron’s guidance on how much batter to use.

Doneness: Cook until the waffles are lightly browned, as directed. Cooking time can vary between waffle irons, so use the colour and your appliance’s indicator as cues.

Cooling: Set cooked waffles on a wire rack rather than stacking them. The airflow helps keep their surfaces from turning soft while the remaining waffles cook.

Timing the gravy

Overlap the cooking: Start the gravy while the waffles are cooking, as the method suggests. This way, it can be served hot without leaving the finished waffles waiting for long.

Serve promptly: Take the gravy off the heat when it is ready and spoon it over the waffles just before eating. The waffles are best enjoyed freshly cooked.

What to serve alongside

Fresh side: Pair the rich waffles and gravy with sliced tomatoes or a simple green salad for a fresh contrast.

Brunch spread: Fresh fruit can round out the meal, while extra chopped chives make a simple finishing touch.

Recipe notes & tips

• Grate the Cheddar finely so it distributes through the batter.
• Chop the chives just before mixing them in for a fresh flavour.
• Let the waffle iron heat fully before you add the batter.
• Use the waffle iron’s instructions to judge how much batter to pour.
• Keep cooked waffles on a wire rack while the rest finish cooking.
• Serve the gravy as soon as it is ready for the best contrast of textures.

Variations

• Extra herbs: Add a little more chopped chive to the batter for a stronger fresh-herb flavour.
• Different cheese: Swap some of the Cheddar for another well-melting cheese.
• Peppery finish: Add freshly ground black pepper to the batter.
• More rosemary: Stir a little extra finely chopped rosemary into the gravy if its recipe allows.
• Brunch plate: Serve with sliced tomatoes or a green salad for a fresh accompaniment.

Common mistakes to avoid

• Cold waffle iron: The batter may not cook evenly; preheat the iron before starting.
• Overmixing: Too much stirring can make waffles dense; mix until combined and stir in the additions briefly.
• Crowding the iron: Too much batter can spill over; use the amount recommended for your waffle iron.
• Stacking waffles: Trapped steam softens them; set each one on a wire rack instead.
• Waiting to serve: The waffles lose their crisp texture as they sit; serve them with the gravy straight away.

How to store

Refrigerate leftover waffles in an airtight container for up to 3 days, storing the gravy separately. Reheat the waffles in a toaster or oven until hot, and warm the gravy gently on the hob, stirring as needed.

Frequently asked questions