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A wooden board with waffles, white sauce and a tray with more visible in the background

Pierogi Savoury Waffles

Jillian Harris and Tori Wesszer use leftover mashed potatoes to make these crispy, savoury breakfast waffles.
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Ingredients

  • 1½ cups all-purpose flour
  • 1½ cups grated cheddar cheese or vegan cheddar cheese
  • 1½ tbsp baking powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 eggs
  • ½ batch (3 cups) Pierogi Mashed Potatoes warm
  • 1 cup buttermilk
  • ⅓ cup butter or vegan butter melted

For Serving

  • sour cream or vegan sour cream
  • chopped fresh chives and/or dill

Instructions
 

  • Preheat the oven to 200°F (100°C). Heat a waffle iron according to the manufacturer’s directions.
  • In a large bowl, stir together the flour, grated cheese, baking powder, salt and pepper.
  • In a separate large bowl, whisk the eggs. Add the warm mashed potatoes, buttermilk and melted butter and whisk to combine.
  • Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. The batter will be slightly lumpy.
  • Coat the hot waffle iron generously with cooking spray. Using a ladle or measuring cup, scoop about ½ cup of batter into the waffle iron, spreading it to cover the entire surface. Close the iron and cook until the waffle is light golden brown, about 3 minutes. Keep the waffles warm in the oven while you cook the remaining waffles.
  • Serve with a dollop of sour cream and garnish with a sprinkle of chopped chives if desired.

Notes

To make the waffles gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.