Sourdough Pimento Cheese Waffles
This recipe took a bit to formulate because I kept making dry, hockey puck waffles! Upon some research, I learned waffles can become dry because it loses steam, aka water, as it cooks. Without water, the waffles become dry! With this knowledge, I decided to use pimento cheese in the waffles instead. I knew the mayo/the fat in the pimento cheese would help keep the waffles soft and fluffy inside because the mayo, made of fat, wouldn't evaporate like water.
If you aren't familiar with pimento cheese, you are missing out! It is an American Southern delicacy, a mix of cheddar cheese, mayo, and diced pimento peppers. I know it sounds like a LOT and it is. But it's such a good fridge staple because you can put it on eggs, make into sandwiches, eat with crackers, etc. While I was living in California, you couldn't find it anywhere, which was a darn shame. But in DC, you can find tubs of pimento cheese at grocery stores...my version of heaven. If you can't find pimento cheese (I'm so sorry for the giant gap in your life, please do try it when you get a chance), consider using shredded cheddar cheese and add in an extra tablespoon of melted butter.
Sourdough Pimento Cheese Waffles
Recipe details
- 2 servings
- Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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