These savoury waffles combine two of the best things about a savoury breakfast: crisp potatoes and fluffy waffles. Served with a zesty sauce gribiche – say hello to your new weekend brekkie favourite.
Ingredients
Method
1.For sauce gribiche, combine cornichons, capers, mustard, olive oil, vinegar and herbs in a bowl and whisk to combine. Add eggs, season to taste and mix to combine; set aside.
2.Sift flours, baking powder and bicarbonate of soda into a large bowl and mix to combine. Add buttermilk, oil and egg yolks; season and whisk until smooth. Squeeze any moisture from grated potato then add to the batter along with cheese; fold to combine.
3.Whisk egg whites and a pinch of salt in the bowl of an electric mixer fitted with a whisk until stiff peaks form. Add egg white to flour mixture and gently fold to combine.
4.Heat a waffle iron to medium heat and lightly brush with oil. Pour about ¼ cup batter into each section of the iron (depending on its size) and cook waffles until golden brown (4-5 minutes). Repeat with remaining batter.
5.Serve waffles with sauce gribiche, rocket and cracked black pepper.
Pecorino pepato, a sheep’s milk cheese flavoured with whole black peppercorns, is available from cheese shops and select supermarkets.
Notes
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