SANTA FE BLUE CORNMEAL WAFFLES - HARRY'S ROADHOUSE
Food Network; Diners, Drive-ins and Dives. Recipe courtesy of Harry Shapiro, owner of Harry's Roadhouse in Santa Fe, NM.
Provided by swissms
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients first, cornmeal, flour, baking powder, baking soda, salt and sugar.
- Mix the wet ingredients separately, buttermilk, eggs and melted butter, then fold into dry.
- Do not over mix the batter, or your pancakes and waffles will be tough. Mix until the ingredients are just barely combined.
- Preheat your waffle iron and brush with butter, add batter and cook according to manufacturer's directions.
- Top with butter and maple syrup and serve with your favorite topping such as sliced bananas or strawberries.
Nutrition Facts : Calories 659.4, Fat 24.3, SaturatedFat 12.4, Cholesterol 257, Sodium 805, Carbohydrate 89.9, Fiber 5.2, Sugar 19.7, Protein 20.1
CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA
Steps:
- For the bacon: Preheat the oven to 400 degrees F.
- Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
- Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
- Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
- For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
- For the waffles: Preheat the oven to 200 degrees F.
- Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
- Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
- Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
- Put the egg whites in a medium bowl and beat until soft peaks form.
- Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
- Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
- For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
- Top each waffle with some creamy ricotta, an egg and some bacon.
CORNMEAL WAFFLES WITH BLACKBERRY SYRUP
These cornmeal waffles with blackberry syrup are not your typical breakfast waffles. Cornmeal waffles are a little crispier than the standard variety, and the blackberry syrup adds rich, tangy sweetness. The syrup is quite simple to make and is best served warm. Any leftover waffles can be saved in the fridge and reheated in a toaster oven-restoring them to fluffy perfection!
Provided by Vallery Lomas
Categories main-dish
Time 50m
Yield 4 servings (7 to 8 waffles)
Number Of Ingredients 15
Steps:
- For the cornmeal waffles: Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
- Combine the buttermilk and sour cream in a 2-cup measuring cup. Make a well in the dry ingredients and add the buttermilk mixture, melted butter and eggs. Mix until well combined, then allow to rest for 10 minutes.
- Meanwhile, preheat a waffle iron (to medium-high heat if the waffle iron has a heat setting). Grease the waffle iron with cooking spray. Working in batches, add the batter in 1/2 cup increments or the amount recommended by the waffle iron manufacturer and cook according to the manufacturer's instructions. Transfer to a platter or plates.
- For the blackberry syrup: Put the blackberries and maple syrup in a small saucepan over medium heat and cook until simmering, about 1 minute. Mash the blackberries with a potato masher until broken down and their juices are released. Cook until warmed through, about 1 minute. Stir in the butter and lemon juice and serve warm.
- Serve the waffles with the warm blackberry syrup.
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