Rating: 4.5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

These waffles are crisp and interesting on their own or with syrup, but crown them with some Chicken à la King and they become fancy brunch fare.

Recipe by Oxmoor House June 2007

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
12 mins
cook:
10 mins
total:
22 mins
Yield:
16 (4") waffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sift together first 5 ingredients in a large bowl. Stir in cheese and pecans. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.

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  • Spoon a heaping 1 cup batter evenly onto a preheated, lightly greased waffle iron. Cook 5 to 10 minutes or until crisp and done. Repeat with remaining batter.

  • Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.

  • Note: To make Belgian waffles, spoon 2 cups batter into a preheated, greased Belgian waffle iron with 4 square grids. Cook until crisp and done.

Source

Christmas with Southern Living 2007

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