Cook some savoury waffles with Dandelion & Driftwood in Hendra, Australia
Cheese & chive waffle served with short cut bacon rashers, rocket, hickory smoked honey and a dollop of creme fraiche, fresh chives
Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.
Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and chives and stir until combined.
Add the milk-cheese-chive mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.
Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.
Cook 3 rashers of bacon until crispy
Garnish 1 waffle with rocket, bacon, dollop creme fraiche, lightly heated smoked honey, fresh chives