As you can probably tell, I’m a little corn obsessed during the summer. Unfortunately for me, the Midwest is still by far the best place for fresh corn, but the East Coast has put up a pretty good effort over the last couple of months. I’m not even going to bother putting up a recipe for these waffles , since they are extremely similar to these – with the addition of two cups of fresh corn, and the fact that by now I have a little more experience with my camera than previously. I served these for a leisurely breakfast with slices of avocado and fried eggs (mimosas optional), but I think they would also be good with a little ricotta spread over the top.
I love how the fresh corn pops in your mouth and adds such great texture to the waffles. Enjoy!
There probably aren’t too many people who think it’s the best idea to transport a stand mixer in a carry-on bag from Minnesota to New York. I have, however, done this, and to top that I also brought a waffle-maker back to my apartment after Christmas. As you can’t make waffles without one (sad but true), it was something I had been wanting for quite a while and was even willing to give up precious New York cupboard space to house it. For my first official foray into waffle-making, I stuck with the classic Belgian Waffle, from my mother’s recipe archive. This recipe could also easily be made gluten-free by substituting all-purpose flour for a gluten-free mix. I do however, have some grand plans for pumpkin waffles and savory cornmeal waffles sometime in the not so distant future.
(makes 3 large or 6 standard size waffles)
1/4 c butter
2 cups flour
2 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk
1 cup whipping cream
5 large eggs, separated, at room temperature
Heat waffle iron to manufacturer’s directions. Melt butter in microwave or in a pan on the stove and set aside to cool. In a medium bowl, combine flour, sugar, nutmeg & salt and set aside. In a large bowl, beat butter, milk, and cream, then add the egg yolks. Stir in the flour mixture. In a small bowl beat egg whites till stiff peaks form. Fold into waffle batter just till blended. Ladle batter into iron to cover about 2/3 of griddle & cook. (About 3-5 minutes — until steam stops and the waffles are golden brown.) Serve immediately with maple syrup.
Also, as you may have noticed, I changed my header. Thoughts? How do you like the new look? Anyone like the old one better?