Thanksgiving Leftover Waffles

[print-me do_not_print=”img”]INGREDIENTS:


• 2 eggs, separated

• 3/4 cup + 2 tablespoons buttermilk

• 4 tablespoons unsalted butter, melted

• 3/4 cup + 2 tablespoons all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 2 tablespoons granulated sugar

• 2 tablespoons finely chopped fresh parsley

• 1 tablespoon finely chopped fresh sage

• 1 teaspoon finely chopped fresh rosemary


• Cranberry Sauce

• Havarti Cheese Slices

• Sliced Roasted Turkey, warmed

• Gravy, warmed (optional)

• Chopped Fresh Parsley for garnish


Make the waffles: Preheat waffle maker to medium-high heat. Preheat oven to 200 degrees F. In large bowl, whisk together egg yolks, buttermilk and butter. In small bowl, stir together flour, baking powder, baking soda, salt and sugar; whisk flour mixture into buttermilk mixture. In separate medium bowl, whisk egg whites until soft peaks form. Using rubber spatula, fold egg whites, parsley, sage and rosemary into buttermilk mixture until just combined. Do not over mix. In batches, transfer waffle batter to waffle maker and cook until golden brown and crisp, according to waffle maker instructions. Transfer waffles to wire rack set on baking sheet and keep warm in oven while cooking remaining waffles. Serve waffles warm with toppings of choice.

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