Corn Flour and Ched­dar Waf­fles

StarMetro Vancouver - - DAILY LIFE -


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

2 eggs

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.

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