Light and fluffy waffles filled with fresh corn, black beans and plenty of Latin spice! Served with the traditional toppings of butter and syrup or as a fully loaded brunch dish, these waffles are for breakfast anytime. If you love a sweet and savory flavor combo, this recipe is for you!
Course Breakfast, brunch
Cuisine American, Mexican
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 12waffles (varies with size)
Ingredients
Waffles
2eggsseparated
1.5Cbuttermilk
⅓Cbuttermelted and cooled
1and ¼ C all-purpose flour
½Cyellow cornmeal
1Tbwhite sugar
2tspbaking powder
1tspbaking soda
1tspcumin
½tspgarlic powder
1tspcoriander
1tspkosher salt
¼tspground black pepper
1Ccanned low sodium black beansdrained and rinsed
1Ccorn kernels*
¼Ccilantro
1jalapeño
Garnish
eggs
lime
sour cream
queso fresco or cojita
agave nectar
butterroom temperature
hot sauce
cilantroroughly chopped
Instructions
Separate the egg whites from the yolks and place whites into a small mixing bowl and the yolks into a large liquid measuring cup. Whip the egg whites with a hand mixer until they reach stiff peaks. Set aside.
To the yolks, add the buttermilk and melted butter and whisk to combine. In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, sugar, salt, black pepper, cumin and coriander. Mix well to combine.
Using a stand mixer with a paddle attachment or by hand, add the yolk mixture to the dry ingredients and combine just until there are no visible dry ingredients left in the batter. A couple of lumps are okay at this stage.
Remove the stem, seeds and ribs from the jalapeño and finely mince the pepper. Rinse the canned black beans well and strain off any remaining liquid. Roughly smash 1C of the beans using a potato masher. Remove the corn from the cob if using fresh corn. Finely chop the cilantro. Add the beans, jalapeño, corn kernels and cilantro to the waffle batter and fold the mix together by hand with a spatula.
Once the ingredients are well combined, gently fold in the beaten egg whites. Try to not overwork the batter but be sure there aren't any pockets of egg white in the mix.
To cook, heat your waffle maker to medium-high heat. Add a heaping ½ C of batter for each waffle (for a 4-waffle iron) and continue to cook through the batter in batches. You can keep the waffles warm in an oven set to 200 degrees while you finish or eat the waffles fresh from the maker and make the remaining batter after you eat.
To serve with "Fully Loaded"
For a sunny side up egg, heat a nonstick pan over medium-low heat and add about 1 Tb of butter per egg. Crack as many eggs as needed into the pan. Season the eggs with salt and pepper to taste.
As the egg white starts to cook, gently move the egg white to expose very small spots of the pan underneath and then allow the uncooked eggs whites to fill the gap. Repeat this process all around the egg white. and cook for a couple of minutes or until the whites are cooked but the yolks are still very soft and runny.
Make the lime crema by combining ½ C of sour cream with 1 Tb of lime juice and a pinch of salt.
Start the plate with two hot waffles and lightly butter each waffle. Drizzle the waffles with agave nectar to suit your preference for sweetness. Next layer on the Salsa Verde Braised Pork, being sure to include some of the cooking liquid over the pork.
Sprinkle the pork with crumbled cojita then top the dish with an egg, a sprinkle of chopped cilantro and a dash of hot sauce. Serve with lime crema on the side.
Feel free to exclude any of the garnishes that don’t suit your taste.
Notes
*If corn on the cob is in season or looks fresh at the store, use fresh kernels cut from the cob. Otherwise, frozen is fine. Just thaw and drain any excess liquid before using.** Leftover waffles can be frozen in a single layer and reheated in a toaster oven or oven until warm and crisp.