Recipe: Cheddar and Flax Seed Mini Waffles

I am totally adoring my new Silver Dollar Waffle Pan!  Tonight, I made some more mini waffles to make into waffle sandwiches, this time with cheddar cheese and thinly sliced apples. A wonderful dinner - and they'll be a wonderful lunch, too!

I used my King Arthur Flour Vermont Cheese Powder, but you could use some real cheese if you want, shredded finely.  The powder works best, though.


I also used some of the beveri golden flax seed, ground in my spice grinder.  A nice nutrition boost (and again, the review for that flax seed will come soon.  I want to use it for a while before posting a review)

Cheddar and Flax Seed Mini Waffles
 
1/2 c whole wheat flour
1/2 c all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 egg
1/4 c King Arthur Flour Vermont Cheese Powder (or 1/4 c finely shredded cheddar cheese)
1 c buttermilk (I used skim milk mixed with about a tablespoon of vinegar)
1 Tbsp oil
2 Tbsp flax meal (I used beveri Golden Flax seed, milled in my spice grinder)

Preheat silver dollar waffle pan over medium heat, and melt a tiny bit of butter in each waffle indentation.  Brush the butter evenly over the surface of the waffle griddle, to make sure the waffles don't stick.

In a medium bowl, mix dry ingredients together.  Stir in the wet ingredients, and whisk until blended.

Scoop about 2 Tbsp into each cavity in the silver dollar waffle pan, and cook until small bubbles form on top.  Flip carefully with a chopstick or a wooden skewer, and press each mini waffle down with a spatula lightly, to form indentations on the second side.  Continue cooking until golden brown.