Directions

1. Heat a cast iron skillet to medium heat. Drizzle with olive oil and add the leeks and onions. Season with salt and pepper and stir to combine. Cook until the leeks are soft and the onions are translucent.

   

2. Add the garlic and cook for another minute. Adjust the seasoning and remove from the heat. Transfer to a plate and set aside. 

   

3. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside. 

   

4. In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. 

5. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix, some lumps in the batter are okay.

   

6. Heat The Stuffed Waffle Iron to medium heat and brush with a little olive oil. Pour ⅓  cup of the batter into the bottom waffle pan to cover the waffle grids.

   

7. Add the leek mixture and cover with more waffle batter to fill to the rim of the bottom pan. Close the Wonderful and flip. Reduce the heat to medium-low. Cook for 6 minutes on each side.

   

8. Remove the waffle from The Stuffed Waffle Iron using the inserted thongs. Serve immediately.