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Maple Cheddar Potato Waffles

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Potato Type: Russet
Prep Method: BoiledMashed

Dish

Breakfast/BrunchMain Dish

Prep Time

40 Mins

Cook Time

20 Mins

Serving

Serves 4 (makes about 8 4-inch waffles, 2 per serving)

Ingredients

  • 1 1/2 cup whole grain pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon maple syrup
  • 3 eggs, separated into yolks and whites
  • 1 Tablespoon butter, melted and cooled slightly
  • 1 1/2 cups low-fat milk
  • 1 cup cooked, mashed, cooled potatoes (from 1-2 peeled potatoes) about 6 ounces mashed
  • 3 ounces reduced-fat sharp white Cheddar cheese, shredded

Preparation

  1. In a large bowl, whisk together flour, baking powder, salt and sugar. In a medium bowl, whisk egg yolks, melted butter and milk.
  2. Pour into dry ingredients and stir just until combined; stir in potatoes.
  3. In another bowl, beat egg whites until medium-soft peaks form. Fold into batter.
  4. Coat waffle iron with non-stick cooking spray. Pour about 3/4 cup (depending on your waffle iron size) better onto iron.
  5. Scatter 1 heaping tablespoon cheese over batter and close iron lid to cook until golden brown and cooked through. If desired, keep warm in a 200-degree oven while making remaining waffles. Serve with pure maple syrup.

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Nutrition Facts Per Serving

Calories

410

Fat

12g

Sodium

289mg

Cholesterol

165g

Vitamin C

2mg

Carbohydrates

54g

Fiber

5g

Protein

19g

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