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Zucchini Waffles w/Pimento Cheese Sauce view this recipe in metric
1 1/4 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of dried whole basil
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/8 teaspoon of coarsely ground pepper
1 cup of nonfat buttermilk
1 cup Shredded zucchini
1/2 cup No-salt-added cream-style corn
1/3 cup Sliced green onions
2 teaspoons Vegetable oil
1 Egg, lightly beaten
0 Vegetable cooking spray
Pimento-Cheese Sauce |
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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.
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