Savory Waffles with Burrata and Hot Honey
These crispy waffles are a standout in any breakfast spread. The combination of sweet and spicy with cool, creamy cheese is the kind of meal that feels special without much effort. Top with creamy burrata while the waffles are still warm for a temperature contrast that enhances the savory dish.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt plus more to season
- ½ teaspoon freshly ground black pepper plus more to season
- 4 ounces parmesan grated
- 3 tablespoons chopped fresh chives
- 1 teaspoon dried oregano
- 1½ cups buttermilk
- 2 eggs lightly beaten
- 4 tablespoons unsalted butter room temperature
- 1 tablespoon neutral oil or melted butter for greasing
- 2 balls 8 ounces burrata
- 1 cup cherry tomatoes
- 1 cup loosely packed baby arugula
- 10 fresh basil leaves gently torn
- 3 tablespoons hot honey
- 1 tablespoon extra virgin olive oil plus more for dressing
- Flaky salt for finishing
Instructions
- Heat the oven to 200°F and a waffle iron to medium-high.
- Whisk together the flour, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in the parmesan, chives, and oregano until just combined.
- In a separate medium bowl, whisk together the buttermilk, eggs, and butter. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not over mix. (Some lumps are OK and will result in a lighter waffle.) Set aside for 5 minutes.
- Roughly chop the tomatoes and place them in a small bowl. Drizzle with olive oil and season with kosher salt and black pepper. In a second large bowl, lightly toss the arugula with olive oil and set aside for assembly.
- Grease the waffle iron. Pour enough batter to fill the bottom of the iron without covering the grids into the iron and close the lid. Cook until golden brown and crisp, about 4 to 5 minutes. Store fresh waffles on a baking sheet in the warm oven. Repeat until all of the remaining batter is used.
- Place the waffles on a serving board. Gently tear the burrata into pieces and position on top of each waffle, allowing the filling to spill out. Add the tomatoes, arugula, and torn basil leaves. Finish with hot honey and a pinch of flaky salt. Serve immediately.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
