Add these to your breakfast-for-dinner file. We liked the texture and bits of crisped cheese. To accommodate palates that don't like chipotle, stir it in after half the waffles have been made. The recipe calls for a round waffle iron that makes 6 1/2-inch Belgian-style waffles, but you can make it in a regular waffle iron as well. Serve with a fried egg and Hatch enchilada sauce, if you like.
Total time: 40 mins
Storage Notes: The finished waffles can be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month and reheated in a toaster or toaster oven.
Servings: 8 6 1/2-inch waffles
- 1 cup (125 grams) all-purpose flour
- 1 cup (120 grams) stone-ground yellow cornmeal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 4 ounces (113 grams) shredded sharp cheddar cheese
- 2 large eggs
- 1 3/4 cups (420 milliliters) well-shaken buttermilk
- 1 tablespoon chipotle en adobo, seeded and finely chopped
- 6 tablespoons (85 grams) unsalted butter, melted and cooled
- 3 to 4 scallions, white and light green parts, thinly sliced
Place a baking sheet in the oven and preheat to 225 degrees. Heat the waffle iron.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. Add the cheese and toss to incorporate, breaking up any clumps.
In a large liquid measuring cup, whisk the eggs, then whisk in the buttermilk and chipotle. Gradually whisk in the butter until combined.
Pour the liquid ingredients into the flour mixture, and gently whisk until just combined. Using a spatula, fold in the scallions. The batter will be thick.
Grease the waffle iron with nonstick cooking oil spray.
Pour a generous 1/2 cup of the batter into the center of the heated waffle iron. Spread the batter with a spatula to within 1/2 inch of the edges. Close and bake until deep golden brown, then transfer to the baking sheet. Repeat with the remaining batter.
Adapted from "Waffles," by Dawn Yanagihara (Chronicle, 2012).
Tested by Bonnie S. Benwick and Becky Krystal.
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