Huguenot Waffles

Preparation info

  • Makes


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

I named these waffles after the famous Charleston dessert, the Huguenot Torte, because they are filled with the same nuts and apples that distinguish the cake.


  • 2 large eggs, separated
  • 2 cups unbleached (all-purpose) flour
  • ½ teaspoon


Preheat the waffle iron. Beat the egg whites until they form soft peaks and set aside. Sift the dry ingredients together into a mixing bowl, then make a well in the center of the mixture. Beat the egg yolks into the buttermilk, then add the melted butter and mix in thoroughly. Pour the mixture into the well in the dry ingredients, mixing them in quickly with a wooden spoon. Do not mix the batte