Cheddar Twice Baked Potato Wafflecakes
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Cheddar Twice Baked Potato Wafflecakes

Cheddar Twice Baked Potato Wafflecakes

Stir mashed potatoes, cheddar cheese and green onion into the batter for a savory twist on waffles.

Servings: 48 servings
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
5 lb
10 cups
Gold Medal™ Complete Buttermilk Pancake Mix (11827)
5 lb
1 box
Eggs, large
8 oz
4 each
Vegetable oil
8 oz
1 cup
Mashed potatoes, prepared
2 lb
4 cups
Cheddar cheese, shredded
1 lb
4 cups
Green onions, fresh, minced
1 oz
1/2 cup
White pepper, ground
1 tsp
  1. Pour cool water, eggs and oil into a large mixing bowl.
  2. Add full box of pancake mix and white pepper to bowl; whisk until no lumps remain.
  3. Stir in prepared mashed potatoes until blended.
  4. Fold in Cheddar cheese and green onions until blended.
  5. Deposit 4 oz (#8 scoop) of batter into the pre-heated, pre-oiled waffle iron set at 375°-380°F.
  6. Bake 3-4 minutes or until outside is golden brown; serve warm.

  • Tip: Let potatoes cool before adding to batter. If they have been refrigerated, add to the water before the pancake mix to break up the and more evenly distribute them.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
280
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
550mg
23%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
6%
Sugars
6g
Protein
7g
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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