These aren’t technically baked, I guess, but they’re close enough.
We like breakfast for dinner, but I’m not a huge fried egg person, and I’m terrible at pancakes for some reason. I never get the temperature right, and they come out either burned or greasy. So we eat a lot of waffles.
I’ve got a few recipes I like a lot, but this is my favorite. All the flavors of carrot cake, in a not-terribly-sweet waffle. And they come together really fast and easy.
Start by grating two cups of carrots (about 6 carrots or so, depending on their size). I use my food processor to do this fast, but you can do it by hand.
In one bowl, mix all-purpose and whole-wheat flour (or you can use one or the other, as long as the total comes out to 1 1/4 cups), some finely-chopped walnuts, baking powder, and spices – cinnamon, nutmeg, cloves, and ginger. I like mine pretty strongly spiced, but you can play with the amounts of the spices until you get it perfect for your taste.
In a different bowl, mix the brown sugar, buttermilk – I like the full-fat kind, but you can use the low-fat if you feel strongly about it – a bit of oil, vanilla, and 2 eggs.
Then add the wet ingredients to the dry, mix, then mix in the carrots. You get something that looks like this:
It’s easy to get the carrots clumped up, so make sure they’re mixed in well. Drop onto a greased, preheated waffle iron:
And cook for as long as your waffle iron recommends. Mine likes 3 1/2 to 4 minutes:
And you have waffles. They’re good with all sorts of toppings – I like just butter, but they’d be good with whipped cream cheese. Or put a 1-to-1 ratio of cream cheese and butter in your mixer, and beat until combined, then add in honey and cinnamon to taste. Maple syrup works well, too, either beaten into butter or on it’s own.
With the carrots and the wheat flour, they’re actually pretty healthy. And as long as you have a food processor to grate the carrots, mixing them up only takes a few minutes, making them a quick and easy breakfast – or dinner.