Chive N Cheddar Buttermilk Waffles and White Gravy

Gravy

• 6 spring onions chopped using the white and light green
• 6-8 slices thick cut bacon cut into bite size pieces
• 1/4 cup + 2 tbs flour
• 2 1/2 cups half and half or milk
• OPTIONAL: 1/2 tsp chopped rosemary (I like it if I am serving pork chops)

1. Fry the bacon bits in saute pan until browned, remove from pan and save the fat you will use that for the gravy. Turn flame to med/low and add the spring onion (and optional rosemary) and saute until the onions are soft and translucent then add the flour, whisk until it's combined with the fat and let cook for 2 minutes stirring constantly. Whisk in half and half or milk and add the bacon let cook until it thickens, add salt and pepper. Pour over the waffles and garnish with chives.

Waffles

• 2 large eggs separated
• 1 3/4 -2 cup buttermilk (start with 1 3/4 cup if you need more add if too thick)
• 1/2 cup 1 stick melted butter
• 1 cup grated cheddar cheese
• 3 tablespoons chopped chives
• 1 1/2 cup all purpose flour
• 1/4 cup cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. In a medium-sized mixing bowl, beat together the egg yolks, buttermilk and melted butter add the cheddar cheese and chives and stir to combine. In another bowl whisk together the dry ingredients. Whip the egg whites until they form a peak, don't overbeat but they should be quite stiff. Combine the wet and dry ingredients just until almost smooth, now fold in the egg whites. Heat waffle iron, spray with cooking spray or brush with oil or butter and cook the waffles according to the directions for your waffle maker.