Mmmmm…waffles. We love waffles. In honor of Easter, we added grated carrot and zucchini to our batter and made them a little seasonal. Plus, when you eat veggies in your waffles, they count as health food, right? I’m going to tell myself that as I enjoy seconds.
This recipe will yield enough batter for four big Belgian waffles or 8 smaller waffles.
2 cups All Purpose Flour
2 teaspoon baking powder
pinch of salt
2 tablespoon sugar
1 cup milk
1 egg, lightly beaten
1/2 cup grated carrot
1/2 cup grated zucchini
1 tablespoon cinnamon
Preheat your waffle iron. Lightly spray with cooking spray.
In a large mixing bowl, combine the flour, baking powder, salt and sugar with a whisk. In a second large mixing bowl, combine the milk and egg.
Slowly whisk the wet ingredients into the dry ingredients. Combine but do not over mix. Once all combined, stir in your grated veggies and cinnamon.
Ladle batter into hot waffle iron and bake to your liking.
Remove and serve with your favorite maple syrup.
These waffles were made for your Saturday. Enjoy!