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Crunchy Cornmeal Waffles
Makes 5 waffles
INGREDIENTS
1 3/4 cups buttermilk
2 eggs
6 tablespoons melted butter
1 1/2 cups all purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
METHOD
1 Whisk wet ingredients in a bowl until combined.
2 In a separate bowl, whisk dry ingredients together until combined.
3 Pour wet ingredients over dry ingredients and whisk just until combined.
4 Spray preheated Waffle Baker with nonstick baking spray. Scoop up a
slightly rounded cup of batter and pour into the center of the baker.
Using the bottom of the cup, gently but quickly nudge the batter towards
the edges to even it out. Close the lid and flip over. Set timer for 5 minutes
on dark setting.
PRESENTATION
Dress them up with herbs or jalapenos if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
18 17
Pumpkin Praline Waffles
Makes 6 waffles
INGREDIENTS
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 1/2 cups cooked, pureed pumpkin
1/2 cup brown sugar, packed
6 tablespoons melted butter
2 cups buttermilk
1/3 cup toasted, chopped pecans
1/3 cup raisins
4 eggs, separated (whites will be whipped separately)
METHOD
1 In a large bowl whisk together all dry ingredients.
2 Add all wet ingredients minus egg whites. Whisk to combine.
3 In a separate bowl, whisk egg whites to soft peaks (tips curl).
4 Fold whipped egg whites into batter.
5 Spray preheated Waffle Baker with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the batter
towards the edges to even it out. Close the lid and flip over. Set timer
for 5 minutes on dark setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef