Name: Corn Flour and Cheddar Waffles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3/4 cup (105 g) unbleached all-purpose flour; 3/4 cup (90 g) corn flour; 1/4 cup (35 g) cornstarch; 1/2 tsp baking soda; 1/2 tsp salt; 2 eggs; 1/4 cup (60 g) lightly packed brown sugar; 1/4 cup (60 ml) canola oil; 1 1/2 cups (375 ml) buttermilk; 2 cups (200 g) sharp cheddar cheese, grated

Ingredients

3/4 cup (105 g) unbleached all-purpose flour
3/4 cup (90 g) corn flour
1/4 cup (35 g) cornstarch
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup (60 g) lightly packed brown sugar
1/4 cup (60 ml) canola oil
1 1/2 cups (375 ml) buttermilk
2 cups (200 g) sharp cheddar cheese, grated

Preparation

In a bowl, combine the flour, corn flour, cornstarch, baking soda and salt. Set aside.
In another bowl, beat the eggs and brown sugar with an electric mixer for about 10 minutes or until the mixture doubles in volume and forms a ribbon as it falls from the beaters. Drizzle in the oil.
At low speed, gently stir in the dry ingredients alternately with the buttermilk until the mixture is just moistened (a few lumps of flour will remain). Add the cheese. Let rest for 10 minutes.
Preheat the waffle iron. Pour about 1/2 cup (125 ml) of batter at a time (or follow the manufacturer’s instructions) and close the device. Cook for 3 to 5 minutes or until the waffles are golden brown. Keep warm. Repeat with the remaining batter.
Delicious with eggs and bacon, or as Croque Monsieur-Style Waffles.

Note from Ricardo

The batter can be prepared the day before and stored in the refrigerator. But it shouldn’t be left longer than 24 hours as it tends to liquefy.

Corn Flour and Cheddar Waffles

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note