- serves 6
1 cup store-bought complete pancake mix (250ml)
1 cup cornmeal (250ml)
1 ½ cup water (375ml)
¾ cup finely chopped, broccoli (175ml)
2 Tbsp finely diced, red pepper (30ml)
2 Tbsp finedly diced, yellow pepper (30ml)
2 Tbsp finely diced, zucchini (30ml)
1. Preheat oven to 250F/120C (to keep cooked waffles warm). Preheat waffle maker using manufacturer’s instructions.
2. In a large bowl, whisk together pancake mix, cornmeal and water, until combined. Add broccoli, red peppers, yellow peppers and zucchini. Stir until combined, do not over stir, mixture will be lumpy.
3. Brush inside of waffle maker lightly with vegetable oil. Using a dry measuring cup, pour in a generous 1/3 cup of batter and smooth to edges. Close lid and cook until steam stops, about 4 to 5 minutes. Waffles will be golden brown and crisp. Repeat with remaining batter. Hold waffles in a 250F/120C oven.
4. Serve with maple syrup and butter.
Tips: Pancake mix recommended is a complete mix; add water only. If using other mixes follow manufacturer's instructions and add vegetables.
Waffles can be frozen for up to a month and reheated in a toaster.
Recipe can also be used to make pancakes.