So I've finally figured out the secret to preventing waffles from getting soggy while you're waiting for the batch to finish cooking. What I did tonight was heat my oven to 170 degrees, then, as each waffle was finished, I placed it inside the oven directly on the rack. When I was finally finished with all 9 waffles, they were crisp and warm and delicious. Here's a new hearty recipe I tried this evening. I found the original at allrecipes.com HERE, but I made a few adaptations to call it my own. Hope you enjoy! Oh, and HERE'S the nutrition data, minus the flax seed meal, as the data wasn't available.
Ingredients
2 | eggs, beaten |
1¾ | cups milk |
¼ | cup canola oil |
¾ | cup grated zucchini |
1 | teaspoon vanilla extract |
1 | cup whole wheat pastry flour |
½ | cup flax seed meal |
¼ | cup oatmeal |
¼ | cup all-purpose flour |
4 | teaspoons baking powder |
1 | tablespoon sugar |
¼ | teaspoon salt |
Directions
1. Blend zucchini in blender until smooth.
2. In a bowl, combine all wet ingredients.
3. Whisk in dry ingredients until smooth.
4. Pour about ¾ cup batter onto waffle iron and cook until browned.
2. In a bowl, combine all wet ingredients.
3. Whisk in dry ingredients until smooth.
4. Pour about ¾ cup batter onto waffle iron and cook until browned.
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