< Savoury waffles

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Yield: 6 waffles

Time: 20 minutes

Notes: Add any combination of finely chopped peppers, mushrooms, spianch, grated cheese, sweetcorn. Serve with humous, fried egg, sour cream and hot sauce or other favorite topping.Freeze and defrost in toaster.

Ingredients

• 4 cup loosely packed baby spinach, roughly chopped
• 1/2 cup finely chopped pepers
• 1/4 cup chopped mushrooms
• 1 cup grated cheese
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1 teaspoon mixed herbs
• 1 pinch chilli flakes
• 2 pinches salt
• 1 to 1 1/4 cup milk
• 2 eggs beaten
• 4 tbsp melted butter
• oil spray

Method

• Preheat the waffle iron.
• In a large mixing bowl, combine all veg you’re including and cheese.
• Add the flours, baking powder, herbs and salt. Toss together roughly with kitchen tongs.
• Pour in beaten eggs, milk and melted butter and toss everything with kitchen tongs to moisten. The batter will be on the thick side.
• Add more milk if you prefer a looser batter—but this is not a batter that you pour.
• Oil spray the hot waffle iron if needed. Cook until golden and cris
• Gently take the waffle out of the iron and place on a wired rack.
• To keep these waffles warm, keep them in a warm 80˚C oven while you cook the next one.
• Make sure to place the waffles on a wire rack to prevent them from getting soggy.