Herb Waffles

(4 servings)

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 Tablespoons sugar
  • 2 Tablespoons chives - finely chopped
  • 1 Tablespoons thyme - finely chopped
  • 1 Tablespoon Italian parsley - chopped
  • 1 Tablespoon fresh sage - finely chopped
  • 5 ounces unsalted butter
  • 1 and 1/2 cups milk
  • 2 large eggs - beaten
Sift dry ingredients together. Stir in the chopped fresh herbs.

In a small saucepan, heat butter and milk just 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.

Serve these waffles with asparagus and topped with sauteed morels in an herb garlic butter in the spring, when the asparagus comes in season.

Mr Breakfast would like to thank dalencaroline for this recipe.

Recipe number 831. Submitted 3/27/2003.