Finally my holiday has begun!!! I got home yesterday evening after my work trip to Bath, and I was exhausted after a really interesting last day and then driving all the way back. I'm not a very confident driver, so the drive was a bit more exhausting than I had expected. But I had a great last day at work with my wonderful colleague, and we got a lot of work done, but we also had time to chat about a lot of things. I got home quite late after trying to finish off a few last things at the office. Then I got home and just enjoyed the incredible sense of relief that the day I have been waiting for so long had finally arrived. And I ended up in bed asleep before 9 pm. So this morning, I woke up an hour earlier than I usually did for work! I had finished my first crafting project before 8 am. I am hoping this holiday will go on and on, but I am trying to focus on enjoying every moment of it instead of worrying about it ending too soon.
After that random rambling, on to today's recipe. I found these savoury waffles on the Kitchenaid blog. As I am very much in love with Claude, my wafflemaker who arrived to our little family a few weeks ago, I am constantly on the lookout for new waffle recipes. And these sounded perfect for a weekend brunch along with some eggs and bacon.
Cornbread waffles (makes 8):
1 1/4 cup all purpose flour
1 1/4 cup cornflour
2 tsp baking soda
1 tsp baking powder
a pinch of salt
1/2 tsp black pepper
1/4 tsp cayenne
2 cups buttermilk
2 eggs, separated
1/4 cup butter, melted and cooled to lukewarm
1 tbsp honey
Mix all the dry ingredients. Add the rest of the ingredients apart from the egg whites. Don't overmix, only mix until batter is smooth. In a separate bowl, whisk egg whites until stiff peaks form, and gently fold into the batter. Cook according to the instructions of your waffle maker. I cooked on about 75% of maximum heat for 6 minutes and the waffles turned out lovely and golden brown. Serve with bacon and eggs.
These were lovely and fluffy waffles. Super quick and easy to make, the batter only takes a few moments to prepare, so they are perfect for breakfast or brunch. They were nicely crunchy on the surface but soft and fluffy on the inside. I think the cornflour adds a nice crunch compared to using only regular flour.
Waffles are not just a sweet treat, there are so many different variations you can make from savoury waffles. As the recipe makes so many waffles, we enjoyed a few for breakfast, and I popped the remaining waffles in the freezer to be enjoyed at a later date.