Cheesy Waffle Pops

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Cheesy Waffle Pops


Scale

Ingredients

  • FOR THE WAFFLES:
    • 2 cups all-purpose flour
    • 1 tbsp sugar
    • 1 tbsp baking powder
    • 1/4 tsp salt
    • 1 ¾ cups buttermilk
    • 2 eggs
    • 1/2 tsp vanilla extract
    • ½ cup Truly Grass Fed Unsalted Butter, melted
  • FOR THE CHEESE SAUCE:
    • 3 tbsp Truly Grass Fed Unsalted Butter
    • 3 tbsp plain flour
    • 1/2 tsp salt
    • 1/4 tsp Dijon mustard
    • 1/8 tsp white pepper
    • 1 1/2 cups milk
    • 1 cup grated Truly Grass Fed Natural Aged Cheddar

FOR THE TOPPINGS:

  • STICKY MAPLE BACON AND PEANUT 
    • 10 slices of bacon
    • 1 tbsp maple syrup
    • 1/4 cup unsalted peanuts, very finely chopped
    • 1 tsp fresh parsley, finely chopped
    • Salt and freshly ground black pepper
  • SAUSAGE AND FENNEL
    • 8 pork sausages
    • 1/2 tsp fennel seeds
    • 2 large cloves garlic, peeled
    • Olive oil
    • Salt and freshly ground black pepper

Instructions

  • FOR THE WAFFLES
    • Preheat a waffle iron.
    • Add flour, sugar, baking powder and salt into a large mixing bowl and stir to combine.
    • Add buttermilk, eggs, vanilla extract and melted butter. Stir until well combined.
    • Cook in a preheated waffle maker.
  • FOR THE CHEESE SAUCE
    • Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt, dijon and pepper.
    • Put the saucepan back on the heat and cook, stirring, for 1 minute.
    • Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for 5 minutes.
    • Add cheese and cook, stirring, until the cheese has melted and the sauce is smooth and well blended.

FOR THE TOPPINGS:

  • STICKY MAPLE BACON AND PEANUT 
    • Preheat oven to 350˚F
    • Line a baking tray with non-stick parchment, lay bacon strips on top and then brush with maple syrup. Bake in oven for 25-30 mins or until crisp, remove and allow to cool thoroughly.
    • Add cooled bacon to the bowl of a food processor and blitz until a find crumb, remove and place in a mixing bowl.
    • Mix in chopped/nib peanuts along with parsley and stir to combine.
    • Cut waffles into triangles, insert a popsicle stick or wooden skewer, dip in cheese sauce and then in bacon/peanut topping.
  • SAUSAGE AND FENNEL
    • Preheat oven to 350˚F
    • Line a baking tray with non-stick parchment, lay sausages and garlic cloves out and bake for 35-40 mins or until golden and cooked through. Turning a few times throughout cooking. Allow to cool fully.
    • While sausages are cooking, heat a small non-stick pan over low-medium heat, add the fennel seeds and toast, moving pan constantly to avoid burning, until aromas are released and seeds lightly toasted. Add to a mortar and grind to a fine powder.
    • Add cooled sausages to the bowl of a food processor and blitz until a find crumb, add fennel power and cooked garlic pulp. Combine well.
    • Cut waffles into triangles, insert a popsicle stick or wooden skewer, dip in cheese sauce and then in sausage topping.

Keywords: unsalted butter, aged cheddar

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