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
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
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.
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.
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.
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.