Ingredients
1 tablespoon honey
1/4 cup unsalted butter, melted and cooled to lukewarm
2 large eggs, separated
2 cups buttermilk
1/4 teaspoon ground cayenne
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
1 1/4 cup stone ground yellow cornmeal
1 1/4 cup all-purpose flour
Step by step
In a large bowl, whisk together flour, cornmeal, baking soda, baking powder, salt, pepper, and cayenne.
Mix in buttermilk, egg yolks, melted butter, and honey until just incorporated. Do not overmix.
In a medium bowl, whisk egg whites until they hold semi-stiff peaks. Fold whites into batter.
Ladle a scant cup of batter into KitchenAid® Waffle Baker, flip and repeat for other side. Cook for about 4 minutes or until waffles are deep golden brown and crisp. Transfer to a baking sheet in a 225ºF oven to keep warm and repeat with remaining batter.
Mix 1 cup of shredded cheese into batter prior to cooking. We like a mix of 1/2 cup white cheddar, 1/4 cup manchego, and 1/4 cup grated parmesan. Top with your favorite hearty chili, sour cream, shredded cheese, and fresh cilantro.
Mix 2/3 cup of chopped fresh herbs such as basil, parsley, and chives into waffle batter. Top with a fried or poached egg and drizzle with creamy hollandaise sauce.
Toss fresh arugula, watercress, or other spicy green with a squeeze of lemon juice, a splash of olive oil, and a dash of salt and pepper. Top each waffle with a handful of greens, crumbled goat cheese, and roasted pistachios.