This recipe is from Chapter Three of The Quick and Easy Breakfast Cookbook
Makes 4 waffles
Ingredients
2 large eggs
1 1/2 cups (375ml) milk
2 tablespoons (30ml) canola oil
2 tablespoons (25g) granulated sugar
2 teaspoons (12g) honey
1 1/4 cups (155g) all-purpose flour
1 cup plus 2 tablespoons (140g) fine cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Scant 1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 cup (55g) finely shredded cheddar cheese
1 medium jalapeño, deseeded and minced
Nonstick cooking spray
Instructions
- Crack the eggs into a large bowl and whisk vigorously until frothy. Add the milk, canola oil, sugar, and honey, and whisk to combine. Add the flour, cornmeal, baking powder, baking soda, salt, and garlic powder, and fold until the wet and dry ingredients are just combined into a thin batter.
- Fold in the shredded cheese and minced jalapeño. Allow the batter to rest while you preheat your waffle iron according to the manufacturer’s instructions.
- Once the waffle iron in hot, spray it liberally with nonstick cooking spray. Pour 1/4 of the batter into the center of the iron, filling it roughly 1-inch short of the edges. Close the iron and cook for about 5 minutes, or until the waffle is lightly browned and crisp.
- Carefully remove the waffle from the iron and transfer it to a large plate. Repeat the above step 3 times with the remaining batter.
- Serve the waffles immediately as is, or top with a fried egg, salsa, and avocado. To freeze, allow the waffles to cool completely, then transfer them to an airtight container and freeze for up to 2 months. Reheat frozen waffles in the toaster directly from the freezer.
