We were visiting Tampa, where my sister in law and her family live and where we coincidentally had a wedding to attend. Bonus! This am I decided to entertain my cutie pettutie niece, Chipmunk, by having her be my sous chef. The girl’s got talent. At 4 she can work a butter knife like the best of them (she used it to cut fruit). And pour and stir. I even had her working the beater (with my hand on it) and singing to the eggs to make them beat faster (or so i told her).
What’s the secret? Zucchini and apple and spices–stuff kids don’t necessarily want in their waffles. It had us contemplating selling a line of hidden vegetable froZen kids meals.
2 C all purpose flour
1 C corn meal
4 eggs, separated
2 T yogurt
2/3 C oil
1 med zucchini
1 T cardamom
1 T cinnamon
A pinch of cloves ground
Water as needed to thin batter
Fruit for a topping I used peaches and apples
1. Grate zucchini and apples. Set aside in large mixing bowl
2. Separate eggs
3. Beat egg whites until they resemble what cm said was “fluffy marshmallow clouds”
4.measure out flours and oil into bowl with The zucchinis and apples.
5. Add yolks and yogurt. Mix well.
6. Grind or mortar/pestle the spices and add
7. Fold in egg whites
8. Add water if batter is too thick–shouldn’t be thin
Chop fruit. Put in saucepan add Water cinnamon, cardamom, a T brown sugar and cook down.
Heat waffle iron and add 3 ice cream scoops of bAtter. Cook according to iron. Top with compote and enjoy