This recipe (originally posted here) is prepared for serving as a savory waffle. However, it is still delicious with maple syrup. Our favorite way to eat them is topped with a soft boiled egg, apple smoked cowboy bacon, and sliced tomato. If you like a sweeter batter, simply add some warm spices and a little sugar to the recipe. This waffle recipe is for thinner Scandinavian style waffles. It has not been tested on a deep-holed Belgian style waffle maker…so if you have one of those, let us know how they turn out!
1 Small Butternut Squash, peeled, seeded and grated (about 2 cups)
1 Cup whole wheat flour
1 Cup all-purpose flour
1 Tbs baking powder
½ tsp kosher salt
¼ Cup canola oil
2 Small farm-fresh eggs
2 Cups buttermilk
Combine dry ingredients in a medium bowl. In a separate bowl mix the eggs oil and buttermilk. Pour the wet ingredients onto the flour mixture, along with the grated squash. Stir until combined. The batter should be pourable and not too thick. Add more buttermilk to thin the batter if necessary. Ladle appropriate quantities of batter into a hot waffle iron as directed by the manufacturer. (This recipe has been tested on a thinner, Scandinavian-style waffle maker). Cook until golden brown. Serve immediately with warm maple syrup, or top with a fried egg and bacon. Refrigerate extras and reheat in a toaster oven before serving.
Recipe by Chyela Rowe
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