Parmesan-Black Pepper Waffles
Prep: 10 minutes • Cook: 20 minutes • Makes: about 10 (5-inch) waffles
3 large eggs
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons salt
3/4 cup shredded Parmesan cheese (about 3 ounces)
1 tablespoon cracked black pepper
2 cups whole milk
1. Preheat waffle iron as manufacturer directs. In small microwave-safe bowl, heat butter in microwave oven on high 1 minute or until melted; let cool.
2. Meanwhile, in large bowl, with mixer at medium speed, beat eggs 3 minutes or until very pale and foamy. Into medium bowl, sift flour, baking powder and salt; whisk in cheese and pepper until combined. Whisk milk and butter into flour mixture, whisking just until combined; do not over mix (batter will be lumpy). With wooden spoon, fold in eggs.
3. For each 5-inch waffle, with ladle, pour about 1/2 cup batter into waffle iron (enough to just cover surface of waffle iron). Cook waffles as manufacturer directs or until waffles are golden brown and steam is no longer escaping from iron.
Approximate nutritional values per serving: 240 Calories, 14g Fat (8g Saturated), 99mg Cholesterol, 707mg Sodium, 20g Carbohydrates, 1g Fiber, 8g Protein
To keep waffles warm, place them in a single layer on a baking sheet in 200° oven.
Try these topping ideas: poached eggs and crumbled cooked bacon or sausage; bruschetta or tapenade topping; shredded rotisserie chicken or leftover turkey and Alfredo sauce; steamed broccoli and Alfredo sauce; maple syrup mixed with a couple dashes of balsamic vinegar and chopped walnuts.