Savoury Herb Waffles
These savoury herb waffles bring a fresh twist to breakfast classics, featuring the vibrant flavours of parsley, chives, and thyme. With a crispy exterior and fluffy interior, they’re perfect for are laxed weekend brunch or as the ultimate companion to crispy fried chicken fora satisfying take on chicken and waffles.
Equipment
- Waffle Iron
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic salt
- 2 eggs
- 1¾ cups milk
- ½ cup unsalted butter melted
- ¼ cup chopped fresh herbs such as parsley, chives, dill, thyme, or rosemary etc.
- ½ cup grated cheese such as cheddar, parmesan, or gruyere
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs. Then add the milk and melted butter, and whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter.
- Gently fold in the chopped fresh herbs and grated cheese until evenly distributed throughout the batter.
- Lightly grease the waffle iron with cooking spray or melted butter. Pour enough batter onto the hot waffle iron to cover the waffle grid.
- Close the waffle iron and cook the waffles according to the manufacturer’s instructions, or until golden brown and crispy.
- Repeat with the remaining batter, cooking waffles in batches as needed.
- Serve the waffles warm, topped with additional fresh herbs, savoury toppings or alongside fried chicken for a classic "chicken & waffles" dinner.
Notes
- Cool First: Allow the waffles to cool completely to room temperature before storing them.
- Place the cooled waffles in an airtight container or zip-top bag. Store in the refrigerator for up to 2-3 days.
- To reheat, warm them in a toaster, toaster oven, or oven until heated through.
- For longer storage, freeze the waffles. Arrange the cooled waffles in a single layer on a baking sheet and freeze until solid.
- Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible.
- Frozen waffles can last for 1-2 months. To reheat, toast directly from the freezer or thaw in the refrigerator overnight before reheating.
- When stacking waffles, place parchment or wax paper between each layer to prevent sticking.
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