Waffles For Chicken
- 2 cups self-rising flour
- 2 tsp. granulated garlic
- 1 tsp. salt-free Creole seasoning
- 1/2 cup finely grated Asiago, Romano, or Parmesan cheese
- 6 Tbs. melted butter
- 2 eggs, beaten
- 2 cups buttermilk (or two-percent regular milk)
Mix all the dry ingredients in a small bowl with a whisk.
Mix all the wet ingredients in a larger bowl with a whisk.
Pour the dry ingredients into the wet ingredients and whisk slowly until all the flour is wet. Don't eliminate all the lumps. The batter should be thick enough to flow, but not freely. Add a little water if it's too thick.
When the waffle iron is hot enough to vaporize a drop of water in one second, pour the batter over the grids and close the cover. Bake according to your waffle iron's instructions. (Mine requires about four and a half minutes per waffle.
Waffles are best right off the iron, but they can be frozen for later use. Bring them back with 20 seconds in the microwave oven, then the shortest time possible in a toaster.