Add these to your breakfast-for-dinner file. We liked the texture and bits of crisped cheese. To accommodate palates that don’t take kindly to chipotle, stir in that ingredient after half the waffles have been made. You’ll need a round waffle iron that makes 6 1/2 -inch, Belgian-style waffles.
Serve with a fried egg and Hatch enchilada sauce. Adapted from Waffles, by Dawn Yanagihara (Chronicle, 2012).
Cornmeal Waffles with Cheddar, Chipotle and Scallions
3 or 4 scallions
1 tablespoon chipotle en adobo
6 tablespoons unsalted butter
1 cup flour
1 cup stone-ground yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
4 ounces shredded sharp cheddar cheese
2 large eggs
1 3/4 cups low-fat buttermilk
Place a baking sheet in the oven; preheat to 225 degrees. Heat the waffle iron.
Trim the scallions, then cut the white and light-green parts into thin slices. Discard any seeds from the chipotle en adobo, then finely chop. Melt the butter in the microwave on low; cool slightly.
Whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda in a mixing bowl.
Add the cheese and toss to coat and incorporate, breaking up any clumps.
Whisk the eggs in a large liquid measuring cup until blended, then whisk in the buttermilk and chipotle. Gradually whisk in the butter.
Pour the liquid ingredients into the flour mixture, whisking gently until evenly moistened. Use a spatula to fold in the scallions. The batter should be thick.
Grease the waffle iron with nonstick cooking oil spray.
Pour a generous 1/2 cup of the batter into the center of the heated waffle iron. Spread the batter with a spatula to within 1/2 inch of the edges. Close and bake until deep golden brown. Transfer to the baking sheet. Repeat to use all the batter.
Serve warm. Makes about eight 6 1/2 -inch waffles.