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RECIPE
15 INGREDIENTS 11 STEPS 1hr 10min

Sun-Dried Tomato and Spinach Waffles

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.
Sun-Dried Tomato and Spinach Waffles Recipe | SideChef
These sun-dried tomato and spinach waffles are so fluffy, savory and amazing for brunch! The pesto cream sauce is the perfect topping.
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/
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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/
1hr 10min
Total Time
40min
Active Time
$3.17
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2 cups
2 Tbsp
Basil Pesto

Waffles

1/2 cup
Medium Ground Cornmeal
1/2 Tbsp
Baking Powder
1 tsp
1/2 cup
melted and slightly cooled, plus more for greasing
1 1/2 cups
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
to taste
for garnish
Save Time,
Shop Ingredients
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
797
FAT
50.2 g
PROTEIN
25.5 g
CARBS
62.4 g

Cooking Instructions

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Step 1
First, prepare the batter. Whisk the All-Purpose Flour (1 1/2 cups) , Medium Ground Cornmeal (1/2 cup) , Baking Powder (1/2 Tbsp) , 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 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 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!
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Nutrition Per Serving
Calories
797
% Daily Value*
Fat
50.2 g
64%
Saturated Fat
27.7 g
138%
Trans Fat
0.0 g
--
Cholesterol
300.0 mg
100%
Carbohydrates
62.4 g
23%
Fiber
4.6 g
16%
Sugars
13.3 g
--
Protein
25.5 g
51%
Sodium
1267.5 mg
55%
Vitamin D
1.0 µg
5%
Calcium
554.8 mg
43%
Iron
4.4 mg
24%
Potassium
384.1 mg
8%
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