“These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.” - by Deb McMeen
Ingredients
Adjust Servings
Original recipe yields 6 Servings
Directions
- In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
- In another bowl, mix together the egg yolks, buttermilk, sour 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. Serve with creamed beef or chicken.
Nutrition
Amount Per Serving (6 total)
- Calories
- 511 cal
- 26%
- Fat
- 30 g
- 46%
- Carbs
- 40.6 g
- 13%
Based on a 2,000 calorie diet
Share It
Reviews (10)
Rate This Recipe
"This was a great recipe....I don't think the other person who reviewed it understood what to do with the waffles!!!..." See more"
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..." See more 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
