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- Dish type
You will need a waffle iron to make this recipe. These waffles aren't sweet, but savoury. They are light and exceptionally tasty.
21 people made this
- 250g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon garlic granules
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried tarragon
- 175g Bavarian smoked cheese, grated
- 450ml buttermilk
- 3 eggs, separated
- 150ml soured cream
- 125ml vegetable oil
MethodPrep:15min ›Cook:30min ›Ready in:45min
- In a large bowl, stir together the flour, baking powder, bicarbonate of soda, garlic salt, parsley, rosemary and tarragon. Stir in the grated cheese. Set aside.
- In another bowl, mix together the egg yolks, buttermilk, soured cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
- Heat the waffle iron and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid and cook until golden brown. Waffles can be held in a warm oven while the others are cooking.
Reviews & ratingsAverage global rating:(15)
Reviews in English (15)
by Britta Fogerty
I have twice used this recipe as the bread component for Eggs Benedict, and both times I went without the smoked Gouda--didn't have it on hand. I doubled the herbs as well, to thinking that this would make up for the loss of the cheese flavor. The second time I used a Belgian waffle-maker, and that really made the recipe. They were crunchy and flavorful, and they'll be a permanent component of my Eggs Benedict from now on! I really recommend that you try these that way.-04 Nov 2010
This was a great recipe....I don't think the other person who reviewed it understood what to do with the waffles!!!-30 Dec 2003
My family loves these waffles. The first time I made them, I made a creamed ham to go on them. They were fabulous. The next time, I used cheddar instead of the gouda. I made an Italian sausage and mushroom sauce and they were once again great.-21 Mar 2006