Cheese and Marmite Griddle Pan Waffles
By OcadoLife
Published on 26 May 2022
Get the day off to a savoury start with this next-level umami brunch – Cheese and Marmite Griddle Pan Waffles from food writer Emily Jonzen. Finish with a little extra chilli oil if you fancy!Time and servings
40 minsTotal time
25 minsPrep time
15 minsCooking time
Ingredients
- 4 tbsp of soured cream
- 2 salad onions, finely sliced
- 1 tbsp of chives, finely chopped
- 5 large eggs
- 125 g of self-raising flour
- 0.75 tsp of baking powder
- 2 tsp of marmite
- 175 ml of semi-skimmed milk
- 50 g of butter, melted and cooled, plus extra for the pan
- 60 g of vintage cheddar, grated
- 0.5 tbsp of sunflower oil, for frying
- 1 tsp of chilli oil, to serve (optional)
Method
Step 1
In a small bowl, combine the soured cream, salad onions and most of the chives. Season to taste and set aside.Step 2
Separate 1 egg and beat just the white in a mixing bowl to stiff peaks.Step 3
Sift the flour and baking powder into a mixing bowl; make a well in the centre.Step 4
Stir the Marmite into the yolk, then pour into the well with the milk. Whisk with the flour to make a smooth batter.Step 5
hisk in the melted butter and the cheddar, then gently fold through the egg white, until just combined.Step 6
Coat a 25cm griddle pan with butter and place on a medium heat. Pour all the batter in and cook for 7-8 mins, until the top is bubbly and the edges are set.Step 7
Slide the waffle onto a plate and use it to help you flip the waffle back into the pan, uncooked-side down. Cook for a further 5-6 mins until cooked through.Step 8
Meanwhile, fry the remaining eggs in oil to your liking. Cut the waffle into quarters and top each triangle with a fried egg, a dollop of the soured cream mixture and a sprinkling of the remaining chives. Spoon over a little chilli oil, if liked, and get stuck in.