Ingredients
- 1 1/2 Cup Flour
- 1 1/2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 1/2 Cups Buttermilk
- 1/2 Cup Butter, melted then cooled to room temperature
- 2 Eggs
- 1/2 oz Surgeon Caviar
- 1/2 oz Rainbow Trout Roe
- Crème fraîche
- Chives
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, In a medium bowl, whisk together the buttermilk, butter, eggs and vanilla extract.
- Add half of the wet ingredients into the dry ingredients and mix together with a fork or whisk. Add the other half and gently mix it in with a spatula. Mix until batter is combined, but be sure not to over mix.
- Preheat your waffle maker. Once heated, spray with non-stick cooking spray then add the batter. Close the waffle maker and cook according to the manufacturer's instructions.
- After the waffle is cooked, remove from the waffle maker and place on a wire rack to cool.
- Once waffles have cooled, place on a cutting board and use a knife to trim the edges and cut into sticks.
- Take each waffle stick and fill the pockets alternating between caviar and crème fraîche with chives.
- Serve immediately.
Nutrition
Calories: 400kcal (20%)