Cheddar + Courgette Waffles

When it comes to brunch, I’m usually a fan of anything soaked in maple syrup - french toast, pancakes, waffles…the lot, but these cheesy waffles are enough to swing me over to the savoury side. Whack a fried egg on top and it’s even more of a winner!

Cheddar + courgette waffles

Ingredients;

1 medium courgette 150 g self-raising flour 1 tsp baking powder Generous pinch of salt 1 medium free range egg 250ml milk (I used semi skimmed cows milk but you could use plant based milk if you would prefer) 100g cheddar cheese, grated

Method;

  1. Preheat your waffle maker according to the manufacturer’s instructions. Grate the courgette and tip onto a clean tea towel and squeeze out as much moisture as possible. Spread the grated courgette out over a few sheets or kitchen towel, or a dry tea towel, and leave to dry out further whilst you make the batter.

  2. Sift the flour, baking powder and salt into a mixing bowl. Whisk the egg and milk together in a jug and slowly add to the dry ingredients, whisking as you go to create a smooth batter. Stir in the cheese and grated courgette.

  3. Brush your waffle iron with a little oil then ladle in the batter. Cook for 3-4 minutes or until golden brown and crispy on the edges. Serve immediately.

Tip;

Excess batter can be kept in the fridge for a couple of days in an airtight container. The cooked waffles also freeze well, just leave to cool then freeze in a zip lock bag, pop them in the toaster to reheat.