| Ingredients: 295.7 ml All-purpose flour
7.4 ml Baking powder
1.2 ml Dried whole basil
1.2 ml Baking soda
1.2 ml Salt
0.6 ml Coarsely ground pepper
236.6 ml Nonfat buttermilk
236.6 ml Shredded zucchini
118.3 ml No-salt-added cream-style
78.1 ml Sliced green onions
9.9 ml Vegetable oil
1.0 Egg, lightly beaten
0.0 Vegetable cooking spray
0.0 Pimento-Cheese Sauce |
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Cooking Instructions: Combine first 6 ingredients; stir well, and set aside. Combine buttermilk and next 5 ingredients; add to dry ingredients, stirring just until moistened. Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup of batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter. Yield: 8 (4-inch) waffles (serving size: 2 waffles and 1/4 cup sauce). Per serving: 231 Calories; 4g Fat (16% calories from fat); 9g Protein; 41g Carbohydrate; 46mg Cholesterol; 487mg Sodium Serving Ideas : Serve the waffles warm with Pimento-Cheese Sauce. Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997. |
