Happy New Year!!
The perfect way to open the door to a brand new year.
A delicious change from regular pancakes or waffles for breakfast or brunch.
Prep Time: 15 minutes Cooking Time: ½ hour
Yield: 6 or 7 large waffles
300 g (2 cups)all purpose flour
2 1/2 teaspoons (12 mL) baking powder
½ teaspoon (2.5 mL) baking soda
½ tablespoon (7 mL) salt
1/3 cup (85 mL) cornmeal
1 tablespoon (15 mL) granulated sugar
4 large eggs, separated
2 cups (500 mL) buttermilk
1 cup (250 mL) grated parmesan or asiago cheese (or a mix of both)
¼ cup (60 mL) finely chopped fresh flat-leaf parsley
3 tablespoons (45 mL) finely chopped green onions
1/4 teaspoon (1.5 mL) dried herb such as thyme, oregano, or rosemary
2/3 cup (150 g / 165 mL) of melted unsalted butter
Vegetable oil or vegetable spray for waffle iron
1. 1. Preheat waffle iron to a medium-high setting. Preheat oven to 200 0 F.
2. In a small bowl, whisk together dry ingredients – flour, baking powder, baking soda, salt, cornmeal, and sugar.
3. In a separate large bowl, whisk together the egg yolks, buttermilk, grated cheese, and chopped herbs.
4. In another bowl, whip the eggs whites until stiff peaks are formed.
5. Fold the flour mixture into the egg yolk-buttermilk mixture, ensuring that all ingredients are well incorporated. Stir in melted butter.
6. Gently and carefully, fold the whipped egg whites into the mixture – 1/3 of the whites at a time.
7. Brush a little oil on the waffle iron. Use about ½ cup of batter for each waffle. Close lid; and cook until the waffle is golden and crisp (4-5 minutes).
8. Transfer cooked waffles onto a wire rack on a baking sheet and keep warm in the oven while other waffles are being prepared.
9. Top with a little butter, and serve warm with poached or scrambled eggs and bacon. Leftover waffles keep perfectly in the freezer, and then lightly warmed up in the toaster.
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