Farmer cheese waffles with cheese and green onions
After several sweet waffle recipes, I wanted a savory version. These turned out soft, pleasantly salty and full of cheese flavor. I am gradually learning how to use the multi-baker: lightly oil the plates even when the batter contains oil, and let them reheat between batches so the waffles release easily.
Adjust servings in the full version
Beat farmer cheese, sour cream, eggs, salt, flour, baking powder and vegetable oil with a submersible blender. You should get a homogeneous dough like thick sour cream. It practically does not pour from a spoon; when laying it out, you need to help with another spoon.
Leave the dough to rest for 10 minutes. At this time, turn on the multi-baker to heat up.
Grate the cheese on a coarse grater. Finely chop the green onions. Add cheese and onions to the dough and mix.
When the multi-baker warms up, lightly grease the panels with vegetable oil. Pour the batter into the Viennese waffle pan. Bake for 7-8 minutes.
Place the finished waffles on a plate. Before adding a new portion of dough, let the multi-baker warm up again.
I got 8 waffles from this portion.