Lentil Waffles Recipes
SAVORY WAFFLES SIX WAYS
Doctor up basic waffle batter to make these savory versions.
Provided by Food Network Kitchen
Yield 8 to 12 servings
Number Of Ingredients 0
Steps:
- Start with recipe for Top Notch Waffles:
- Whisk 2 cups flour, 1/4 cup confectioners' sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. Whisk 1 1/2 cups milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.
- Sesame, Scallion and Sausage
- Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 teaspoons each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.
- Smoked Salmon and Chives
- Reduce the milk to 1 1/4 cups and add 1/2 cup sour cream. Add 4 ounces chopped smoked salmon, 1/4 cup minced chives and 2 tablespoons chopped tarragon to the batter. Top the waffles with more sour cream and chives.
- Bacon and Almond
- Add 8 chopped cooked bacon slices, 1/2 cup finely chopped marcona almonds and 2 teaspoons each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.
- Goat Cheese and Kale
- Add 4 ounces crumbled goat cheese, 1 cup finely chopped kale, 2 tablespoons chopped mixed herbs (parsley, basil and dill), 1 teaspoon grated lemon zest and 1/4 teaspoon cayenne pepper to the batter. Top the waffles with arugula salad.
- Chili Cornbread
- Replace 1 cup of the flour with cornmeal. Add 1 cup each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 cup chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.
- Salami-Provolone
- Add 1/2 cup each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 teaspoon pepper to the batter. Top the waffles with ricotta and olive oil.
LENTIL WAFFLES
Prep time excludes soaking time. Adapted from Bawarchi.com "Saroj's Cookbook: For Diabetics". The same batter can be used to make dosas (south Indian crepes) or pancakes on a non-stick griddle.
Provided by tamarinda
Categories Breakfast
Time 30m
Yield 9-10 serving(s)
Number Of Ingredients 9
Steps:
- Wash, drain lentils, do not discard skins.
- Add them back to lentils.
- Grind lentils, garlic, ginger, garlic to a paste.
- Add all other ingredients and make a thick batter.
- Heat waffle iron, pour 1 ladleful of mixture in centre.
- Close and allow to cook till done.
- Serve hot with green chutney or curds.
Nutrition Facts : Calories 26.7, Fat 1.6, SaturatedFat 0.2, Sodium 332.4, Carbohydrate 2.9, Fiber 0.4, Sugar 1, Protein 0.7
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- Soak red lentils for 1-2 hours in water. If you would like to have them for breakfast, then soak them overnight no problem. If you worry about lectins (see above for more explanation) then you can also cook them first in plain water.
- When you are ready to make your vegan waffle batter, discard the water and blend the soaked red lentils with non-dairy milk and the optional vanilla extract until smooth.
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- To finish the batter, pour the blended mixture in the bowl, add the flax egg and mix them with a whisk.
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