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Cheese and Marmite Griddle Pan Waffles

Cheese and Marmite Griddle Pan Waffles

Brought to you by: OcadoLife

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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!
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  • 4 tbsp soured cream
  • 2 salad onions, finely sliced
  • 1 tbsp chives, finely chopped
  • 5 large eggs
  • 125g self-raising flour
  • ¾ tsp baking powder
  • 2 tsp Marmite
  • 175ml semi-skimmed milk
  • 50g butter, melted and cooled, plus extra for the pan
  • 60g vintage cheddar, grated
  • ½ tbsp sunflower oil, for frying
  • 1 tsp chilli oil, to serve (optional)


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.

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