SAVOURY WAFFLES: wallet-friendly, healthy, sugar-free, lower-fat, uses up leftovers

Savoury waffles are an unusual - but tasty - twist on bread/crackers alongside soups, stews and salads.

Crispy-edged Savoury Waffles, puffy, soft and filled with colourful goodies.  
Perfect for dipping into soups & stews or buttered like bread. 
'Oh my!  These are really something else.  More, please!' Taster

These waffles are absoutely brilliant. 

Their crispy crunchy edges enclose puffy soft interiors stuffed with ham, bell peppers, corn & spring onions. 

While the ham & veg make the waffles the delight they are, only small, wallet-friendly amounts are needed.  (67's came from leftovers.) 

And, if you're a busy person, the batter can be part prepared the night before.

Served warm or at room temperature, the waffles can be buttered like bread or scones, or dipped into soup. 

On their own, they are a great afternoon snack or a portable mid-morning treat at the office.  

Cost: £2'ish (depending on leftovers)

Makes: 8-10 1/4 cup single waffles

Ingreds: 

115 g plain white flour +

35 g wholemeal flour (or 150g plain white flour)

2 teaspoons baking powder

pinch salt & pepper

One egg separated

300 mg milk

2 tablespoons light oil

generous 1/3c chopped ham 

1/4 cup red or green bell pepper in small small dice

generous 1/3 cup drained corn niblets

small handful finely sliced green onions

Method:

1. Place flours, baking powder, salt & pepper in a good size bowl; lightly whisk
2. Separate egg, placing white in a clean bowl that has been lightly rubbed with a slice of lemon; add the yolk to the milk & oil
3. Beat whites until med peaks form; set aside 
4. Using the same beaters, mix yolk, milk & oil with dry ingred until throughly  combined.  Stir in corn, ham, peppers & spring onions until evenly distributed
5. Fold egg white into batter (fold: cut through the middle of the batter with a spatula, scrape along the bottom and fold mix over without deflating the egg whites. Turn the bowl to the right; repeat until no more whites are  visible.)
6. Rest at least 20 mins
7. Turn on the waffle iron
8. When waffle iron is ready (see Everything you need to know about waffles), brush lightly with butter or oil
9. Stir batter well; scoop out 1/4 cup and pour each well, nudging it into the corners & sides
10. Cook about 8 mins (depending on your machine) or until crisp and deep golden brown
11. Place waffle on a cooling rack; if serving immediately, keep warm in a low oven
12. Continue until waffle batter is used up

Comments:

I loved the crunchy crispy edges of the waffles and the addition of ham & vegetables in the batter was a great highlight.  I'll experiment with more savoury fillings; it's much better for you than maple syrup!'  Retired writer  

Tips:

• Leftovers freeze well
• Reheat in an air fryer a few minutes both sides OR in the bottom of a med oven 5-10 mins until edges are crispy again
• To part prepare, do not beat egg whites in advance - simply cover and refrigerate until needed.  Meanwhile mix dry ingredients with egg yolk, milk & fat; cover and refrigerate.  When needed, add ham and vegetables to batter; whip egg whites until peaks form and fold into batter.  Proceed as usual. 
• Replace ham with cold chicken or prawns; and some of the veg with cheese

Please leave a comment in the box below

This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.