Savory Waffles

Name: Savory Waffles
Ingredients: 1 cup roasted winter squash pulp (instructions for roasting below); 2 large eggs; ⅔ cup buttermilk; ¼ cup sugar; ¼ cup Lucero Arbequina EVOO; 1 cup all purpose flour; 2 tsp baking powder; ½ tsp salt; 2 cups chopped braising greens (i.e., kale, chard, spinach, etc.); Cheddar cheese for grating over each waffle (approximately ½ oz per waffle)

Breakfast doesn't have to be Sugary

We love waffles in the morning, but as we get older I find we’d rather not start our day with sweet food. These savory waffles have the addition of greens and roasted winter squash to make us feel fuller and more satisfied than with the usual sweet version, and they have a chewy texture that’s satisfying.

You'll notice that Donald uses a two-step process. He starts by cooking the batter in the waffle iron to a light golden color then adds a thin topping of cheese. By closing the iron again a deep golden caramelized cheese layer with just a little crispness develops.

We're not completely anti-sugar, in fact, if you like a little added sweetness maple syrup still works well with this savory waffle. Let me also say that, as a night owl I'm a big fan of "Breakfast for DInner"; chicken and waffles are welcome in our home any time of the day!

A large plate is filled with a round 4-section waffle, 2 pieces of fried chicken, and some green beans. A cup of coffee on a saucer is close on the right, and all is placed in a sunny corner window.

Savory Waffles

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This recipe makes approximately six 5 inch waffles when using a classic 7" diameter round waffle iron. If you use a Belgian waffle iron or one of the larger four-waffle square units the number waffles will vary.

Ingredients

1 cup roasted winter squash pulp (instructions for roasting below)
2 large eggs
⅔ cup buttermilk
¼ cup sugar
¼ cup Lucero Arbequina EVOO
1 cup all purpose flour
2 tsp baking powder
½ tsp salt
2 cups chopped braising greens (i.e., kale, chard, spinach, etc.)
Cheddar cheese for grating over each waffle (approximately ½ oz per waffle)

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Directions

Prepare the roasted squash

Preheat an oven to 350°. Split the winter squash in half and scoop out the seeds. Lightly oil the inside of the squash and place them cut side down onto a sheet pan. Place in the oven and cook for about 45 minutes, depending on the size of the squash, or until the squash is soft to the touch and the pulp offers no resistance when pierced with a butter knife. Cool and scoop out the pulp and discard the skin. The pulp can be refrigerated for about 3 days.

Making the waffles

In a large bowl mix together the squash pulp, eggs, buttermilk, sugar, and olive oil.
Sift together the remaining dry ingredients—flour, baking powder, and salt—into the wet ingredient bowl.
Stir until all ingredients are incorporated and add the chopped greens.
Heat a waffle iron to the lower setting for browning. Drizzle a tablespoon of olive oil on the iron. Add about 1/3rd to a 1/2 cup of batter depending on the size of waffle you are making. Spread the batter into a circle up to 1 inch from the edge of the iron. Cook until the iron shows it is done. If you do not have a light indicating it’s done check after about 3 minutes. You are looking for a light golden color.
Lift the iron and drizzle a little olive oil onto the top of the waffle. Grate a small amount of cheddar cheese onto the top of the waffle and place the iron back onto the waffle. After about 2 minutes carefully lift the top of the iron, making sure the cheese releases from the top of the iron. Once the cheese is caramelized it should release easily. If you lift the top too early the cheese is more likely to stick.

Recipe Note

We sometimes enjoy waffles for dinner along with fried chicken. The history of waffles and chicken is facet of American culinary traditions starting with Harlem jazz clubs in the 1930s. Read more in my essay, Chicken & Waffles from Harlem to Hollywood.