Savoury vegetable waffles

Name: Savoury vegetable waffles
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Yield: For 4 family portions
Ingredients: 200 g plain wheat flour; 2 medium eggs; 200 ml milk; 150 g carrots; 100 g courgette; 50 g grated cheese labelled vegetarian; 2 tbsp rapeseed oil for batter; 1 tsp baking powder; 1 small pinch of salt; A little rapeseed oil for the waffle maker

Savoury vegetable waffles: an easy vegetarian family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.

The little story

A little kitchen adventure

A cooled waffle looks like a vegetable heart in Puschel’s paws. Flauschi points at the carrot flecks. Flauschi“With orange freckles!” He admires it before taking a happy bite.

Total: about 90 minutes (using an iron that cooks one waffle at a time; larger irons are faster). Preparation: about 20 minutes · Cooking/baking: about 60 minutes. Times are estimates.

Gluten & lactose

Not gluten-free: The basic recipe contains gluten-containing cereals in flour, bread, pasta, dough or breadcrumbs. It is not gluten-free as written. Substitutions may change quantities, texture and cooking times; do not assume a one-for-one flour swap works in baking.

Lactose-free with changes: The basic recipe is not designated lactose-free. Check milk, cheese for lactose and use explicitly lactose-free products where needed. Aged cheese is not automatically classified as lactose-free without appropriate labelling.

These labels assess the listed recipe ingredients; they do not certify the finished dish. For gluten-free cooking use clean utensils and surfaces and avoid contact with flour or breadcrumbs. Lactose-free does not mean free from milk protein or suitable for a milk allergy.

For 4 family portions

How to make it

In a few words: Mix finely grated vegetables into a savoury batter and cook through in a waffle iron.

Ingredients

200 g plain wheat flour
2 medium eggs
200 ml milk
150 g carrots
100 g courgette
50 g grated cheese labelled vegetarian
2 tbsp rapeseed oil for batter
1 tsp baking powder
1 small pinch of salt
A little rapeseed oil for the waffle maker

Method

Children: Wash vegetables and measure flour and milk.
Adults: Peel carrots and finely grate them and courgette. Gently squeeze courgette.
Adults: Crack eggs and check for shell pieces.
Children: Mix flour, baking powder and salt; whisk in eggs, milk and 2 tbsp oil, then fold in vegetables and cheese.
Adults: Preheat and lightly grease waffle maker. Children stay away from hot plates.
Adults: Add 3–4 tbsp batter, depending on the maker, and cook for 4–6 minutes until golden and cooked through. Do not overfill.
Children: Let waffles cool and serve. Do not taste raw batter containing egg and flour.

Equipment

Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.

Allergens and shopping

Wheat (gluten), egg, milk. Always check the actual ingredient labels and family allergies.

Buy any cheese explicitly labelled vegetarian and without animal rennet; choose pastry without animal lard.

Text & appearance