Prep Time 30 minutes Cook Time 30 minutes refrigeration time
I've never had a savory waffle before (which is maybe a little shameful because I live in the south - how have I not had chicken and waffles yet?) but when I was making a batch of waffles for the freezer, I remembered we'd had cobb salads the night before, so I tossed together some of the ingredients and dressing on top of the waffles and. It was amazing.
The slight sweetness of the waffles contrasted with the savory toppings, and the waffle holes held all the bacon bits, crumbled blue cheese, and other bits in place. Perfect!
by Janssen Bradshaw
What you'll need
WAFFLE BATTER:
- 3/4 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
DRESSING:
- 2 Tablespoons crumbled blue cheese
- 1/3 cup plain yogurt
- 1 Tablespoon mayonaise
- 1/4 teaspoon black pepper
TOPPINGS:
- 2 cups iceberg lettuce, shredded
- 1/2 pound bacon, cooked and crumbled
- 2 tomatoes, diced
- Extra blue cheese, for sprinkling
How to make it
- Whisk together dry waffle ingredients, then add the wet ingredients and mix until well-combined. Let sit for 15 minutes before cooking in a waffle iron according to manufacturer's instructions.
- Whisk together the dressing ingredients and let sit in the fridge until ready to use.
- Separate the cooked waffles into quarters and top with shredded lettuce, crumbled bacon, diced totomates and blue cheese crumbles. Drizzle the dressing over the top. Serve immediately.
