Spinach Waffles
Nutritionper 1 waffle›
Ingredients
| 50 g | frozen spinach | |
| 1 head | onion | |
| 1 | egg | |
| 200 ml | fresh milk | |
| 1/2 cup | 120 ml | water |
| 20 g | butter | |
| — | curry | |
| — | salt | |
| — | fresh parsley | |
| 1 tsp | 5 ml | baking powder |
| 150 g | flour | |
| — | cheese, for serving |
Instructions
Prep 20 min. Cook 30 min. Total 50 min. Serves 8.
Let the spinach thaw slightly and cut into pieces. Put in a pot and add cleaned, chopped onion. Sprinkle salt to taste (about 1 tsp), curry to taste and chopped fresh parsley. Add butter (20 g) and pour in 1 cup of water. Turn on the stove.
Let the products and spices simmer, and when the liquid boils off, remove from the heat.
Into the mixture pour fresh milk (1 cup of 200 ml) and water (1/2 cup). Add a beaten egg (1), baking powder (1 tsp) and stir.
You can blend it smooth with a hand blender. Gradually add flour, now stirring with a whisk. The batter should be a little thicker than pancake batter.
Bake the waffles in a well-heated waffle iron, greased with fat before baking if necessary.
Spread the finished baked waffles with butter. Serve with cheese.