I make these cheesy waffles to go with sausage and apples for brunch. They're loaded with Asiago flavor and come out crisp and golden every time. —Suzanne Banfield, Basking Ridge, New Jersey
- 2-1/4 cups pancake mix
- 1 teaspoon dried sage leaves
- 1/2 teaspoon salt
- 2 eggs, separated
- 1 cup 2% milk
- 1/4 cup canola oil
- 1-1/2 cups shredded Asiago cheese
- 1/4 teaspoon lemon juice
- Maple syrup, optional
- In a large bowl, combine the pancake mix, sage and salt. In a small bowl, whisk the egg yolks, milk and oil. Stir into dry ingredients just until moistened. Stir in cheese.
- In a large bowl, beat egg whites and lemon juice until stiff peaks form. Fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with maple syrup if desired. Yield: 14 waffles.
Originally published as Asiago Cheese Waffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p187
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