HOW AN ENGLISH MUFFIN BECAME A WAFFLE
- 3 eggs
- 3 tablespoons coconut flour
- 1½ teaspoons baking powder
- 1 ml of salt (Omit if adding the grated Parmigiano-Reggiano cheese)
- 1 teaspoon grated Parmigiano-Reggiano cheese depending on taste
- olive oil for your waffle pan
Blend together the coconut flour, baking powder and salt in a bowl.
Add the finely grated cheese and mix in (if you add this, then omit the salt).
Crack one egg at a time and mix through and then add the next.
The dough will be soft and sticky, but that’s totally fine.
Let it rest while you heat up the waffle griddle.
Depending on your own waffle machine, you may wish to add a light coating of oil.
I use a paintbrush dipped into VOO (Virgin Olive Oil) which I keep in the fridge in a separate glass container for this purpose.
Once the griddle is heated, spoon the dough onto the griddle and spread it out slightly, if needed and bake until nice golden color.
Depending on the size of your griddle, you may be able to make one LARGE waffle or two smaller ones.
Serve immediately and top with any savory topping of your choice.
I had leftover dinner from the previous evening (green bean stew with mutton) and only nuked some and spooned it on the waffle and dinner was ready!
Improvisation at its best!
Recipe and photo by Esme Slabs
