I’m at it again. I’m unable and unwilling to cease! Is there a cooler, hashtag-friendly way to say that? Anyone?
(Music nerd sidenote: I would highly recommend Did you know there was a book? I always get excited when there’s a book for that.)
I think you should consider it, especially if you: (a) like sweet and savory things, and/or (b) have a hungry mouth. Do I hear yes and yes? Excellent.
Feta, in particular, has that groovy, delightful tang. Just a little something unexpected, you feel me? Plus–and this is arguably the very best reason to put cheese in your waffles–it melts, oozes, and browns, creating the most beautiful crispy-cheese spots on the edges.
Fennel is a special touch, for lovers of anise/licorice flavors, and for lovers of new frontiers. I’m both. See, I had a cookie with fennel seeds in it recently, and I’m a new woman… If you liked the old one, I’m sorry, but she is gone. If you didn’t, you probably won’t like this one either–again, sorry! Feel free to skip the fennel seeds. Obviously.
As for the cranberries, I don’t need to explain. Sweet, tart, pure, fruity! Actually, I almost went with dried figs (truer to the life-changing cookie), but that is too many f-words in one waffle, even for me.
Other f-words that come to mind/out of your mouth when you’re eating these for breakfast are not my responsibility. I mean that in the best, most delicious way. Happy f-ing December, you fierce fluffernutters!
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1 cup milk
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup crumbled feta
- 1/2 cup dried cranberries
- Vegetable oil for waffle iron
- Preheat your oven to 250 degrees and preheat waffle iron.
- Combine flour, sugar, baking powder, fennel seeds, and salt in a large bowl. In a separate bowl, whisk milk, melted butter and eggs to combine, then stir this into the flour mixture. Fold in feta and cranberries.
- Brush hot waffle iron lightly with vegetable oil and dump about 1/4 cup of batter into each mold (more or less depending on the size of your iron–I used a Belgian waffle one). Cook waffles according to manufacturer’s instructions until they’re browned and cooked through.
- As you cook them, transfer to a rack in the preheated oven to keep warm and crisp. Continue until batter is gone.