I know what you're thinking. Don't savoury waffles kind of defeat the purpose of making waffles in the first place? Waffles are just a means to convey large amounts of maple syrup into your belly, right?
(OK, maybe that's just what I'm thinking.)
The thing is, it's worth taking a walk on the savoury side sometimes. I promise, these here waffles are so tender and fluffy and downright delicious that you won't miss the syrup one bit.
This recipe started off as a way to use up a half-finished tub of ricotta and some random fresh herbs that were kicking around in the fridge, but these days I've been known to go out and buy a fresh tub of ricotta just so I can make a batch.
Aside from their lack of compatibility with maple syrup, these waffles are actually surprisingly versatile.
Sometimes I top them with thin slices of rosemary ham and poached eggs for brunch, sometimes I serve them with a bowl of soup in lieu of bread, and sometimes I ladle on a creamy chicken and mushroom stew for a saucier take on chicken and waffles.
(And sometimes, possibly maybe, I snag one and eat it plain right off the waffle iron when no one is looking. Shhh... that'll be our little secret.)
I mean, what's not to love about a waffle that you can literally eat for breakfast, lunch and dinner?
Yup. No complaints here.
- 2 cups flour
- 1 tbsp baking powder
- ¾ tsp salt
- 1¼ cups buttermilk
- ½ cup ricotta cheese
- ¼ cup olive oil
- 2 eggs
- ¼ cup finely chopped fresh herbs
- In a medium-sized mixing bowl, stir together the flour, baking powder, and salt until combined
- In a second bowl, whisk together the buttermilk, ricotta, olive oil, eggs and herbs. Add to the dry ingredients, and stir until you have a smooth, thick batter. Let stand for 5-10 minutes.
- Meanwhile, preheat a waffle iron. Once the waffle iron reaches the desired temperature, spoon batter onto the waffle iron and spread into an even layer (check your manufacturer's instructions to confirm how much batter you should be using - this varies from one machine to another). Cook until waffles are lightly golden and crisp on the outside, and cooked through inside. Keep waffles warm in a 200F oven until ready to serve.
- To assemble, arrange two waffles on each plate, then ladle the chicken marsala overtop. Sprinkle with chopped parsley, and serve immediately.
Kayle (The Cooking Actress) says
I totally love savory waffles and the amount of ricotta in these makes my heart happy :D
Those sound fantastic. I think I'm going to have to buy another waffle iron. Mine seems to be on permanent loan to my mother and who am I to deprive my parents of weekend waffle goodness?
Sofia | From the Land we Live on says
We've been thinking about a waffle maker to make waffle latkes. We love them and want to make them more of a regular ol' thing around here but I just can't make peace with all the oil and frying. Have you tried that? Also have you seen the waffle falafel on My New Roots? A belly full of maple syrup sure has it's place on a Saturday morning but I'm starting to think that there may be more to waffles :) Thanks for sharing you idea and recipe! Love the ricotta base and I'm with Janice...I'd totally put maple syrup on those :) They look delicious...one more for our future waffle maker!
I am salivating at your idea of these savory waffles topped with chicken and gravy... yum!!! Thanks so much for sharing, what a fun and creative change-up!
Nancy @ gottagetbaked says
Daaaaaamn these waffles look incredible! And your photos are gorgeous. I actually love eating waffles 'n pancakes w/o maple syrup (I know, I know, I'm a freaking weirdo) so I would scarf this entire batch of waffles down, no question. Or, to take Janice's brilliant suggestions to another level, drench the waffles in syrup and THEN make a delicious breakfast sammich with them for a sweet/savoury combo. I just ate and I'm drooling over here! Thanks Izz.
Ginni @spicyeggplant says
I have always only ever had savory waffles in England before we came here and I find it hard to adjust my taste buds to sweet waffles even now. Love your recipe and am finally tempted to get a waffle iron to try them out. These look delightfully tempting.....
Mel @ The Refreshanista says
Ohhhh yummy! Love the idea of savoury waffles :) I'd top them with a soft poached egg for sure.
Are they really incompatible with maple syrup? I am pretty sure I'd put maple syrup on these ;)
OR I'd make a waffle sandwich with an egg and bacon in between 2 of them. Maybe I'd put cheese in there too.
Isabelle Boucher says
Yaaaaaaas! Janice, you are an evil genius. (And I mean that in the best possible way.) :)