Corn Flour and Cheddar Waffles
• 3/4 cup (105 g) unbleached allpurpose flour
3/4 cup (90 g) corn flour
1/4 cup (35 g) cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/4 cup (60 g) lightly packed brown sugar
1/4 cup (60 ml) canola oil
1 1/2 cups (375 ml) buttermilk 2 cups (200 g) sharp cheddar cheese, grated mixer for about 10 minutes or until the mixture doubles in volume and forms a ribbon as it falls from the beaters. Drizzle in the oil.
3. At low speed, gently stir in the dry ingredients alternately with the buttermilk until the mixture is just moistened (a few lumps of flour will remain). Add the cheese. Let rest for 10 minutes.
4. Preheat the waffle iron. Pour about 1/2 cup (125 ml) of batter at a time (or follow the manufacturer’s instructions) and close the device. Cook for 3 to 5 minutes or until the waffles are golden brown. Keep warm. Repeat with the remaining batter.
5. Delicious with eggs and bacon.