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David's Southern Waffles
From Jonesborough Locally Grown
<p>David cooked up these waffles at the Market’s August 20 chef demonstration. Topped with Ziegenwald mulberry goat cheese & fresh raspberries from Buffalo Trail Orchard, also Ziegenwald peach chevre and fresh peaches from Andy McIntosh and Honeymoon Acres honey. Another version was a savory waffle with basil in the batter, topped with plain goat cheese and tomatoes.</p>Source: David Phillips, former chef/owner of Dogwood Land Restaurant (Entered by Karen Childress)
Serves: 4
Vegetarian!
Ingredients
1 1.2 cups
all purpose flour (Shell Mill wheat flour used at marketk)
2 tsp
baking powder
1/2 tsp
salt
2 Tbl
sugar
2
eggs, beaten
1 cup
milk
melted butter
toppings of your choice
Step by Step Instructions
- Mix all dry ingredients together in a large mixing bowl.
- Add beaten egg and stir into dry ingredients.
- Add milk and stir until batter is smooth.
- Ladle batter onto preheated waffle iron and cook until golden brown.
- Garnish with combinations of goat cheese, fruit and honey (described above), or chopped pecans, caramelized bananas. Top off with warm maple syrup, honey, or molasses