Yield: 4 servings
|2 cups||All-purpose flour|
|4 teaspoons||Baking powder|
|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|
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.