Herb waffles

Yield: 4 servings

Measure Ingredient
2 cups All-purpose flour
1 teaspoon Salt
4 teaspoons Baking powder
2 tablespoons Sugar
2 tablespoons Finely sliced chives
1 tablespoon Finely chopped thyme
1 tablespoon Chopped Italian parsley
1 tablespoon Finely chopped fresh sage
5 ounces Unsalted butter
1½ cup Milk
2 Eggs, beaten

Chef Carole Wagner Greenwood of the Tabard Inn says the restaurant will serve these waffles with asparagus and topped with sauteed morels in an herb garlic butter in the spring, when the asparagus comes in season at the Tabard Farm.

Makes 4 large waffles.

Sift dry ingredients together. Stir in chopped fresh herbs. Heat butter and milk until butter is melted. Cool slightly before whisking in eggs. Quickly whisk in dry ingredients.

Make waffles according to waffle iron instructions, greasing iron well - or make as small pancakes in a non-stick skillet.

Per waffle: 481 calories; 13 grams protein; 59 grams carbohydrates; 21 grams fat; 12 grams saturated fat; 188 milligrams cholesterol; 955 milligrams sodium.

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