repurpose any leftover mashed potatoes: Make clam chowder in a pot.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 waffles |
Ingredients
- 8 slices bacon
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ¼ cup grated Parmesan cheese
- 3 tablespoons dried parsley
- 1 tablespoon dried rosemary
- 2 tablespoons dried sweet basil
- 1 tablespoon white sugar
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¾ teaspoons salt
- 1 ⅓ cups milk
- 2 large eggs
- 3 tablespoons butter, melted
- 2 tablespoons Dijon mustard
- ¾ cup sour cream
- 2 teaspoons white sugar
- 1 tablespoon minced onion
Instructions
- Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
- Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
- Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
- Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
- Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 8 g |
| Sodium | 1117 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I’m gonna be honest. It smelled REALLY good. I followed the directions to the letter, but the finished product was not in line with the aroma. I think it was too rich with herbs. They were overwhelming the rest of the waffle. If you decide to make this I would not use anywhere near the amount of herbs it calls for. My wife particularly didn’t like the sauce either. It was a good try though.
I made this for dinner but nobody liked it very much. The herb flavor was overwhelmingly strong and I couldn’t bring myself to eat an entire waffle. I’m sorry to say, I won’t be making it again.
My family couldn’t get enough of these! I omitted the bacon, used only whole wheat flour, and used honey instead of sugar for the waffles and the topping. After tasting the topping, I added a little mustard to help carry the flavor of the waffles! Great recipe!
Because this recipe was so different, I was immediately intrigued. First let me say that I had decided from the get go to kick up the onion sauce. Instead of adding sugar, I brought out the sweetness by chopping the onions and then caramelizing them in my skillet with butter and added black pepper plus onion and garlic powders to the sour cream. So delish and it tasted very much like a yummy dip. My girls tried this before I did and immediately gave it four stars! They said the waffles tasted very similar to when we cut up pieces of Italian bread and mop it up in seasoned bread dipping oil. They were on point with the exception that the seasoning was in the waffle! So good! Altho we all thought this was great, I think this would make a better appy. I would cut the waffles into semi thin wedges and place them in the oven to crisp up. As I said, the sauce is thick enough to be used as a dip and I would just add my bacon into the mix. Paired with a spinach salad, Ash and Ty called this a really fun dinner. Thank you Ashley!!