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Herb and Cheese Waffle

Servings 4


  • 3/4 cup flour
  • 1/4 cup corn flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/3 cup melted butter
  • 1 egg
  • 1 tbsp chopped parsley
  • 1 tbsp grated onion
  • 1/3 cup shredded cheddar cheese


  • Mix flour, corn flour, baking powder, baking soda, and salt together in a mixing bowl.
  • Pour in egg and buttermilk, then mix.
  • Add melted butter, parsley, and onion.
  • Mix until JUST combined. Do not overmix.
  • Pour into plastic container, cling wrap, and poke a hole with a toothpick.
  • Leave it in the chiller for 30 mins or overnight for the baking agent to work its magic.
  • When ready to cook, fold in your cheese into the batter.
  • Heat waffle iron on med heat and lightly spray with oil to prevent sticking.
  • When pan is hot, pour in about 1/4 cup batter. cover and allow to cook to desired colour.
  • I cooked mine for 3 minutes each side.
  • Gently remove waffles and place on wire rack to cool. This is an important step if you want your waffle to remain crisp and not soggy.


Adapted from inspiredtaste