Savoury Roasted Tomato & Zucchini Waffles
Author: The Adventures of Bob & Shan
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 14 waffles
- 1¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 3 eggs
- ¼ cup butter
- 1½ cups milk
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- Batter mix-ins:
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- 1 cup squeezed and drained shredded zucchini
- ⅓ cup shredded cheese (we used a dry, nutty cheese like Parmesan)
- ¼ cup roasted and dried tomato, chopped (see previous post for recipe)
- ½ cup chopped chives
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- TOPPINGS
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- Toppings are optional, but we sauteed some onions, zucchini, and tomatoes, then topped it all off with a fried egg
- Whisk dry ingredients together, ensuring they are thoroughly mixed.
- In a separate bowl, whisk eggs, softened butter, and milk.
- Make a well in the center of dry ingredients, and pour wet ingredients into the well. Mix until gently combined.
- Sauté drained zucchini in a saucepan with one tbsp butter until softened.
- Add batter mix ins. Do not over mix, as it will cause the batter to become heavy.
- Ensure waffle iron is hot, then spray with nonstick cooking spray
- Use a ¼ cup to pour batter, allowing one heaping scoop for each waffle (this may change depending on how big your waffle maker is)
- Cook waffles until the waffle iron stops steaming, and waffles are lightly browned and crisp
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/roasted-tomato-zucchini-waffles/
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