Rating: 4.4 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

511 calories; protein 19.5g; carbohydrates 40.6g; fat 30g; cholesterol 134.9mg; sodium 1043.5mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 4 stars
11/04/2010
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. Read More
(14)

Most helpful critical review

Rating: 1 stars
07/14/2003
I am sorry to say that we really did not care for the waffles. I made them to go along with spicey fried chicken and was very disappointed. Read More
(6)
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/04/2010
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. Read More
(14)
Rating: 5 stars
03/21/2006
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. Read More
(10)
Rating: 5 stars
12/30/2003
This was a great recipe....I don't think the other person who reviewed it understood what to do with the waffles!!! Read More
(10)
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Rating: 4 stars
10/18/2005
We tried these waffles last night and they were quite enjoyable. They took us much longer than 15min. prep that is suggested but were worth the extra effort. Our gouda was not a really strong gouda and the flavor didn't come out too much. Next time we will try another flavor of cheese. oh-and you really need to oil the waffle iron--our first waffle had to be scraped out! Once we started oiling liberally they turned out perfectly. Read More
(7)
Rating: 4 stars
04/22/2011
I made these with scrambled eggs and they were really good. Next time, I'll try them with an actual creamed dish. And to the person who made them with spicy chicken--did you read the description? Read More
(6)
Rating: 1 stars
07/14/2003
I am sorry to say that we really did not care for the waffles. I made them to go along with spicey fried chicken and was very disappointed. Read More
(6)
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Rating: 5 stars
05/26/2012
These are my new obsession. I ate them with chicken salad and then with beef stew. I do have a non-stick waffle iron and it does need lightly greased when I make these, so follow the directions that say lightly grease. I made the whole batch and froze the waffles. Just as yummy after thawing and putting in the toaster. Read More
(6)
Rating: 5 stars
02/16/2014
I really, really love these. I made them as written minus the tarragon and served them with some lobster newburg over the top. A great change of pace and utterly delicious. They are great plain as a substitute for boring dinner rolls and biscuits. I will make these weekly with different herbs and cheeses. Definitely do grease the waffle iron! Read More
(5)
Rating: 5 stars
02/25/2009
Great recipe! I used whole wheat flour and sharp cheddar cheese. We'll be making these again! Read More
(4)