© Guillaume Czerw
For a brunch or a light meal, with a nice salad, it’s the new pancake. All green, plain or with pastrami, bacon melted cheese, they are the new hot items. Excerpted from the book Peas & Love by Catherine Kluger.
PREPARATION : 20 MINUTES
COOKING : 20 MINUTES
I beat the egg whites into tight peaks.
I blanch the spinach (30 seconds to 1 minute) in a pot of boiling water, I refresh them with ice cubes and drain them with absorbing paper.
I mix with a long neck mixer or in a blender at high speed the spinach or the herbs with half the buttermilk or the cream to obtain a liquid and green mixture.
In this mixture I add the egg yolks with the melted butter, the rest of the buttermilk or cream, then I add the flours, yeast, baking soda, pinch of sugar to obtain a homogenous batter.
Then, I delicately incorporate the snow peaked egg whites, then the cheese, and if I add some, the ham or pastrami.
I heat the waffle mould and cook the batter.
When the waffles are cooked, little by little, I place them in the oven at 160 °C to serve them warm accompanied by a nice green salad.
Depending on the season, I adore tasting them with slices of roasted squash, a few sprigs of fresh herbs and an egg, sunny side up or with a Greek salad (tomatoes, cucumber, red onions, mint, feta) and a dash of olive oil.
And if there are any left over (you can always be hopeful !), place it in the toaster for another round !
Peas & Love by Catherine Kluger at the Editions de la Martinière, 25 €.
Also discover the avocado muffin recipe.
