It's Saturday morning. Growing up, I'd wake up early, turn on some Saturday morning cartoons, and go to the kitchen. There I would find my dad rummaging through the cupboard, and prepping the counters with bowls and ingredients. He was in charge of pretty much everything, but I was the master stirrer of the dry ingredients and the homemade maple syrup.
Saturday mornings only meant one thing in my house: waffles.
This morning, I woke up in a new house.
I have a new kitchen and a fridge full of groceries, thanks to wonderful friends and family. So for my first Saturday in my new home, I thought it would only be fitting to make some waffles using my dad's recipe. But of course, I added a twist! Ethan's mom's garden has bloomed in the hot Seattle summer, and along with a dozen pears and apples, she gave us two huge zucchini. So I thought to myself, "Zucchini Waffles would be good."
And boy, they sure were. Soft in the middle, crunchy on the outside. Slab on some peanut butter and a little bit of syrup, and you've got yourself one special breakfast.
INGREDIENTS
- 1 small zucchini (or 1/2 of a large one), grated & drained
- 1.75 cup flour
- 1 tablespoon baking powder
- 2 dashes salt
- 2 teaspoons cinnamon
- 1.75 almond milk
- 0.5 cup vegetable oil
- 3 eggs, yolks and whites separated
DIRECTIONS
- Using a cheese grater, grate your zucchini. Place it in a strainer and set something heavy on top of it. Let the zucchini drain for about 30 minutes.
- Get your waffle maker heating on high. Make sure to spray it with some non-stick spray!
- Separate the egg whites, beat them until they turn white and start to form peaks.
- In a separate, large bowl, mix together the egg yolks, oil, and milk
- In a medium bowl, mix together the dry ingredients.
- Add the dry ingredients to the yolk, oil, milk mixture. Mix until almost smooth. You want lumps! Then add the grated zucchini.
- Finally, to the large bowl, add the egg whites slowly and fold them in. Do not over mix. Your batter should look bubbly.
- Once your waffle maker is ready, use a 1 cup measure and spoon in the batter. Cook until golden brown!
Enjoy!
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