Savoury waffles

The high ratio of wholegrain flour here & egg-free recipe creates a crisp & delicious waffle.

It won out over all other recipes I tried & makes a great snack or dinner.

A few ideas:

• Mozzarella , sundried tomato, oregano & Parmesan for pizza waffles!

• Pecorino & black pepper

• Spinach, feta

• Roasted garlic & parmesan

• Cooked mushrooms, mozzarella, parmigiano & truffle salt or truffle oil

Ingredients

• 250 g Gusto Pancake & Baking Mix (1/2 pack)

• 1 1/4 cup whole milk or plant-based

• 1 tbsp white or apple cider vinegar

• 2 Tbsp melted butter of choice

• 1 cup grated cheddar cheese

• 4 cups chopped baby spinach

• 1/2 tsp salt

• 1 /2 tsp each garlic powder, minced onion & paprika (optional)

Directions

1. Preheat the waffle iron.

2. In a large mixing bowl, combine spinach & cheddar cheese. Add the flour, optional seasonings & salt. Toss together to combine.

3. Pour in milk & melted butter and toss everything with a spoon or tongs to moisten. The batter will be on the thick side. This is not a pourable batter.

4. Oil or spray the hot waffle iron if needed. Put 1/4 of the waffle batter on the hot waffle iron and close the lid. Waffle irons vary in cooking time, so adjust the time by checking the waffles.

5. Gently take the waffle out of the iron and place on a wired rack. Serve the waffles with aioli, sour cream or hot sauce & topping of choice. Great for a sandwich also if “filled” with grilled tofu, chicken or veggie cutlets/burgers. 

6. To keep the waffles warm, store them in a warm 175˚F oven while you cook the remainder. Place the waffles on a wire rack to prevent them from getting soggy.

Note: Precooked & cooled waffles can be placed in a container or ziploc bag & frozen. Reheat in the oven or microwave before serving.