The Best Cheddar And Herb Chaffle Recipes

THE BEST CHEDDAR AND HERB CHAFFLE

Steps:

• Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper.
• Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter.
• Top each chaffle with a pat of butter and drizzle with maple syrup.

CHEDDAR-AND-HERB BOXTY

Steps:

• Melt 2 tablespoons butter in a medium skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, until golden brown and very soft, 25 to 30 minutes. Let cool.
• Meanwhile, place the potatoes in a saucepan, cover with water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain, then transfer to a large bowl, add the milk and mash until smooth. Let cool at least 30 minutes.
• Preheat the oven to 250 degrees F and line a baking sheet with parchment paper. Add the cooked onion, egg yolk, flour, cheese, parsley, 1 teaspoon salt and a few grinds of pepper to the potatoes; stir until combined. Scoop 1/4 cupfuls of the potato mixture onto a lightly floured surface and form into twelve 3-inch pancakes.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, cook the pancakes until golden brown on the bottom, about 4 minutes. Gently flip, adding more butter to the pan if necessary, and continue cooking until browned on the other side, 3 to 4 more minutes. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Top with chives.