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Savory Pancetta and Cheddar Waffles #BrunchWeek

Waffle recipe adapted from All Recipes
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 6 waffles
Author: Samantha



  • 2 eggs lightly beaten
  • 2 cups flour
  • 1 3/4 cup whole milk
  • 1/2 cup vegetable oil
  • 1 Tb baking powder
  • 1/4 teaspoon salt
  • 6 ounces pancetta cooked and chopped
  • 1/2-3.4 cup Calbot Extra Sharp Cheddar Cheese
  • 3 green onions chopped

Compound Butter

  • 1 stick of butter softened
  • 1 Tb lemon zest
  • 3-4 basil leaves roughly chopped
  • 1 garlic clove grated

Extra toppings

  • Chives
  • 1 fried egg per serving


  • Pre-heat waffle iron while you make waffle batter.
  • If you haven't already, cook chopped pancetta on medium heat in a skillet until fully cooked and all fat is rendered. Remove from skillet when done and place on paper-towel lined plate. Set aside.
  • In a large bowl, add the flour, baking powder and salt and whisk to combine. Then add the milk, oil and eggs and whisk everything together until a thick but pourable batter forms. Then add pancetta, cheddar cheese and green onions and stir everything together.
  • Spray waffle iron with cooking spray and use a ladle to pour batter into iron. Cook waffle until iron says done or until golden brown.
  • Top with slices of compound butter and a fried egg.
  • To make compound butter, add together the softened butter, lemon zest and grated garlic adn stir together. Then wrap butter in plastic wrap and place back in refrigerator to firm up.