We really enjoyed these savory waffles. Not always do we want something sweet in the morning and these were perfect. I used thyme, fennel, parsley, chives and lemon balm but you could use any that you have on hand, growing in the yard or enjoy.
Yield: 8 waffles
for the waffles:
- 1 & 3/4 cups all-purpose flour
- 1/4 cup polenta or corn meal
- 1/4 tsp. salt
- 2 & 1/2 tsp. baking powder
- 1/2 Tbs. sugar
- 3 egg replacements
- 1 & 1/2 cups soy milk
- 7 Tbs. soy margarine, melted
- 2-3 Tbs, fresh herbs, chopped
for the sauce
- 1/2 cup soy yogurt
- 1 Tbs. Italian salad dressing herbs
- 1/2 cup mixed fresh herbs, chopped
- 1 tsp. agave syrup or sweetener
- lemon juice
To make the waffle batter:
- Combine the dry ingredients in a medium-sized bowl.
- Mix the egg replacements into a second medium-sized bowl and beat until frothy.
- Drizzle in the soy milk.
- Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
- Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.
To make the sauce:
- Chop the mixed herbs. (I used thyme, fennel, parsley, chives and lemon balm).
- Place the soy yogurt in a bowl.
- Add the seasonings, lemon juice and sweetener.
- Add the herbs and season to taste with salt and pepper.
To make the waffles:
- Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray.
- Add just enough batter to cover the cooking surface-approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
- Cook for 2 to 3 minutes, depending on your waffle iron. Don’t over-bake – you want it crisp and brown but not too dark.
- It’s okay to peek.
- Place the herb sauce on the waffles and enjoy.