Corn Flour and Cheddar Waffles

Corn Flour and Cheddar Waffles

  • Preparation 20 min
  • Cooking 25 min
  • Waiting 10 min
  • Freezes Yes
Featured in RICARDO Magazine WINTER 2016 (p. 35)
  • Végétarien
  • Sans noix
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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

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.

Personal Note