Thursday, June 13, 2013

Jalapeño-Cornmeal Waffles

We had breakfast for dinner last week. We love spicy food, so I knew would like these. We all did! Don even said they were 'yummy'! We serve these with eggs, bacon and syrup.

Jalapeño-Cornmeal Waffles

1 cup unbleached all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon ground cumin
3/4 teaspoon baking soda
1 1/2 teaspoon salt
1 1/2 cups buttermilk
2 medium jalapeño peppers -- seeded, minced
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
1 large egg yolk
2 large egg whites

Preheat oven to 200 degrees. Lightly coat waffle iron with cooking spray, and preheat.

In large bowl, whisk together flour, cornmeal, sugar, cumin, baking soda and salt.

In medium bowl, whisk together buttermilk, jalapeño, cilantro, oil and egg yolk. Add buttermilk mixture to flour mixture, whisking just until combined.

In small bowl, beat egg whites until soft peaks form. Gently fold into batter.

Ladle 2/3 cup batter (or amount recommended by manufacturer's directions for your waffle iron) into waffle iron. Close lid and cook until waffles are golden, about 3 to 4 minutes. Gently open lid and remove waffle with fork. Serve immediately or transfer to baking sheet and keep warm in oven. Repeat with remaining batter, lightly coating iron with cooking spray each time.

This recipe yields 12 waffles.

Per Waffle: 104 Cal; 4g Prot; 2g Total Fat (0 Sat. Fat); 17g Carb.; 19mg Chol; 124mg Sod.; 1g Fiber.

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