Sun-Dried Tomato and Spinach Waffles

15 INGREDIENTS • 11 STEPS • 1HR 10MINS

Sun-Dried Tomato and Spinach Waffles

Recipe

4.5

2 ratings

These sun-dried tomato and spinach waffles are so fluffy, savory and amazing for brunch! The pesto cream sauce is the perfect topping.

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Sun-Dried Tomato and Spinach Waffles

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

These sun-dried tomato and spinach waffles are so fluffy, savory and amazing for brunch! The pesto cream sauce is the perfect topping.

1HR 10MINS

Total Time

$3.24

Cost Per Serving

Ingredients

Servings

4

us / metric

1 1/2 cups

2 Tbsp

Basil Pesto

Waffles

1 1/2 cups

All-Purpose Flour

1/2 cup

Medium Ground Cornmeal

2 tsp

Baking Powder

1 tsp

1/2 cup

melted and slightly cooled, plus more for greasing

1 1/2 cups

4

1/2 cup

Fresh Baby Spinach, roughly chopped

1/2 cup

Sun-Dried Tomatoes, drained, roughly chopped

1/2 cup

Freshly Grated Pecorino Romano Cheese

Pesto Cream Sauce

3 Tbsp

3 Tbsp

All-Purpose Flour

to taste

for garnish

Nutrition Per Serving

VIEW ALL

Calories

742

Fat

45.6 g

Protein

19.8 g

Carbs

65.3 g

Love This Recipe?

Sun-Dried Tomato and Spinach Waffles

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

First, prepare the batter. Whisk the All-Purpose Flour (1 1/2 cups), Medium Ground Cornmeal (1/2 cup), Baking Powder (2 tsp), and Salt (1 tsp) together in a large mixing bowl to aerate the dry ingredients.

step 2

In another bowl whisk the melted Butter (1/2 cup), Milk (1 1/2 cups), and Eggs (4) together until smooth.

step 3

Pour those wet ingredients into the dry ingredients and whisk it together until it is a thick batter.

step 4

Switch to a rubber spatula and fold in the coarsely chopped Fresh Baby Spinach (1/2 cup), Sun-Dried Tomatoes (1/2 cup), and Pecorino Romano Cheese (1/2 cup). Cover the bowl and set it in the refrigerator for at least 30 minutes to rest.

step 4 Switch to a rubber spatula and fold in the coarsely chopped Fresh Baby Spinach (1/2 cup), Sun-Dried Tomatoes (1/2 cup), and Pecorino Romano Cheese (1/2 cup). Cover the bowl and set it in the refrigerator for at least 30 minutes to rest.

step 5

When you are ready to make the waffles, preheat the iron. Be sure to follow the instructions on your particular waffle iron to get the best results.

step 6

Grease it well with butter then scoop in just enough batter to fully cover the bottom. Close the iron and cook the waffle for about 5 minutes.

step 6 Grease it well with butter then scoop in just enough batter to fully cover the bottom. Close the iron and cook the waffle for about 5 minutes.

step 7

Plate it and tent it with foil to keep it hot, and repeat with the remaining batter until you have 4 waffles total.

step 7 Plate it and tent it with foil to keep it hot, and repeat with the remaining batter until you have 4 waffles total.

step 8

While the waffles cook, make the easy pesto cream sauce. Combine the Butter (3 Tbsp) and All-Purpose Flour (3 Tbsp) in a small pot and heat it up over medium high heat.

step 9

Whisk them together until it is thick, golden and smooth. Keep whisking as you slowly pour in the Milk (1 1/2 cups). Let the sauce gently bubble and thicken for 5 minutes, whisking occasionally.

step 10

When it is done, whisk in the Basil Pesto (2 Tbsp)!

step 11

Serve the waffles immediately with the sauce and Fresh Basil (to taste) on top to make the plate pretty. Enjoy!

step 11 Serve the waffles immediately with the sauce and Fresh Basil (to taste) on top to make the plate pretty. Enjoy!

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