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Sage Waffles

Waffles aren't just for breakfast anymore. Try preparing a savory version with sage, pecans, and Butternut squash.


1 cup flour

1 cup wheat flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3 Tbsp. sugar

3 eggs

2 Tbsp. butter (melted)

16 oz. buttermilk

1/4 cup Markon First Crop Sage (minced)

1/2 cup candied pecans

1 Butternut squash (peeled and cut into slices)

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 Tbsp. vegetable oil


Place dry ingredients in a mixing bowl; combine. Mix eggs, butter, and buttermilk in a separate bowl. Slowly add dry ingredients; once combined, set aside to rest for 10 minutes. Toss squash slices in oil; season with cinnamon and nutmeg; bake at 450 degrees until golden. Cook waffles in waffle iron; garnish with squash and candied pecans. Top with fried sage leaves. Serve.