Waffles are not just for breakfast
3 cups all-purpose flour
½ cup fine cornmeal
1 teaspoon salt
2 teaspoon baking powder
¼ cup chopped pecans
3 ½ cups buttermilk
3 eggs, well beaten
4 tablespoons melted sweet butter or shortening
1. Sift all dry ingredients together in a bowl.
2. Add pecans and mix.
3. Add all liquid ingredients together in another bowl.
4. Make a whole in the dry ingredients and pour in liquid ingredients.
5. Fold together just enough to moisten, making sure not to overwork the batter. Set aside at room temperature.
6. Heat the waffle iron according to manufacturer’s directions until the indicator says it is hot.
7. When hot, ladle in a scant cup of batter (adjust amount based on the size of your iron.)
8. Close the iron’s lid and cook for approximately 4-5 minutes. If the waffle does not look fully cooked when you lift the lid, continue to cook one minute more.
9. Serve with any of these topping:
Butter and real maple syrup, honey, jam or fruit chutney
Chicken, mushrooms, peas and onions in a light cream sauce
Ham, shallot, and carrots in a light cream sauce
Smoked salmon, Greek yoghurt, salmon roe and dill
Serves: 6 as a main course or 12 appetizer size
Wine Recommendation: It all depends on your topping, but I would say, when in doubt, make it Champagne!