Waffles get a hearty makeover with the addition of cheddar and chipotle. What a way to wake up!
Courtesy of Alison Kent
ingredients
directions
In a large bowl, whisk flour, cornmeal, sugar, baking powder, baking soda, and half each of the salt and pepper. In a separate bowl, whisk 2 of the eggs, the buttermilk, 2 tbsp (30 mL) of the butter, and the chipotles. Fold in cheese and the green part of the onions. Pour over dry ingredients; stir just until combined.
Heat waffle iron; brush with some of the remaining butter. Using about one-quarter of the batter per waffle (or enough to spread to edges), pour batter onto waffle iron. Close lid and cook until crisp and golden, 3 to 4 minutes. (To keep warm, transfer cooked waffles to baking sheet in 200°F/100°C oven.) Repeat with all but 1 tsp (5 mL) of the remaining butter and the batter.
In a bowl, whisk remaining eggs with 1 tbsp (15 mL) water and remaining salt and pepper; stir in corn and white part of onions. Heat stick-resistant skillet over medium heat; brush with remaining butter. Cook eggs, stirring, until scrambled and set, about 3 minutes. Serve with waffles.