Spring Onion Cornmeal Waffles
Inspired by techniques from NYT Cooking.
Savoury-sweet cornmeal waffles flecked with spring onion and a touch of chilli, finished with maple syrup and jam.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large bowl
- medium bowl
- whisk
- waffle iron
- ladle
- large baking tray
- tea strainer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 444 kcal |
| Protein | 10.4 g |
| Carbohydrate | 74.2 g |
| of which sugars | 29.9 g |
| of which free sugars | 25 g |
| Fat | 11.8 g |
| of which saturates | 4.4 g |
| Fibre | 2.3 g |
| Salt | 0.82 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 140 g fine white cornmeal
- 65 g plain flour
- 24 g dark brown sugar about 2 tbsp
- 1 tsp baking powder
- ¼ tsp chilli flakes
- 1 g fine sea salt or table salt a pinch
- 2 large eggs
- 320 ml whole buttermilk
- 4 spring onions, cut on an angle into 2 cm pieces
- 1 tbsp extra virgin olive oil
For cooking
- 1 oil spray for the iron, as needed
To serve
- 60 ml maple syrup, to serve
- 12 g icing sugar, for dusting about 1 tbsp
- 40 g berry jam
- 20 g butter, to serve
- 1
Mix. Whisk 140 g cornmeal, 65 g plain flour, 2 tbsp dark brown sugar, 1 tsp baking powder, ¼ tsp chilli flakes and a pinch of salt together in a large bowl.
- 2
Whisk. Beat 2 eggs well, then stir in 320 ml buttermilk, the sliced spring onions and 1 tbsp olive oil, and pour this into the dry mix, whisking to combine.
- 3
Heat. Heat the waffle iron and spray lightly if needed.
- 4
Cook. Ladle in about 180 ml batter and cook until cooked through and golden.
- 5
Serve. Move the cooked waffles to a tray and serve warm with maple syrup, a dusting of icing sugar, and a little berry jam and butter.
Storage
The waffles can be made ahead, cooled and frozen, then reheated in a 200 °C oven for 5 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
