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[edit] Ingredients
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 |
1 ½ |
cups Milk |
2 |
Eggs, beaten |
[edit] Preparation
Step 1 |
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. |
Step 2 |
Makes 4 large waffles. |
Step 3 |
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. |
Step 4 |
Make waffles according to waffle iron instructions, greasing iron well - or make as small pancakes in a non-stick skillet. |
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[edit] About Herb Waffles
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