Chive Cheddar Waffles with Lox and Veggie Cream Cheese
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Cook time: 
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Serves: 6-7 waffles
  • 1 & ¾ cups all-purpose flour
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped chives
  • ¾ cup shredded extra-sharp cheddar cheese
  • 1 and ¾ cups buttermilk
  • 3 large eggs, separated
  • 5 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 batch homemade cream cheese (or store-bought cream cheese doctored up, see note)
  • 8 oz. smoked salmon
  1. Preheat Belgium waffle maker according to manufacturer instructions.
  2. In a medium bowl, whisk together baking powder, baking soda, salt, chives and cheese. Set aside.
  3. In a large measuring cup, measure buttermilk. Add egg yolks, butter, sugar and vanilla Whisk until combined. Set aside.
  4. Add egg whites to a medium bowl. Use a handheld mixer to beat whites until still peaks form, about 5 minutes.
  5. Add buttermilk mixture to flour. Whisk until combined, but do not over mix.
  6. Use a spatula to gently fold egg whites in to batter.
  7. Fill waffle maker according to manufacture instructions. Cook until golden brown on both sides.
  8. Spread each waffle with cream cheese. Top with smoked salmon. Sprinkle with chives and chopped dill if desired.
If you don't want to make homemade cream cheese, no problem! Just use 8oz store-bought cream cheese and make as stated.

*Waffle recipe adapted from Sally's Baking Addiction
Recipe by Cooking for Keeps at