Katie Callis’ Cheddar and Green Chile Waffles with Thyme-Infused Syrup

 

Main dish

Cheddar and Green Chile Waffles with Thyme-Infused Syrup

These, like just about anything else, goes well with bacon, says Katie Callis. Teacher Mercy Vera suggests that if you want to “cheat” you can use a Belgian waffle mix. Follow the instructions to prepare it and then add the cayenne, maple syrup, cheese and chiles before baking as instructed below.

Thyme-Infused Syrup:

2 cups pure maple syrup

2 sprigs fresh thyme

Pinch salt

Waffle Batter:

1 cup all-purpose flour

1/3 cup plus 1 tablespoon cornmeal

2 teaspoons baking powder

1/8 teaspoon cayenne (optional)

1 cup plus 2 tablespoons milk

2 medium eggs, lightly beaten

1 teaspoon pure maple syrup

1/4 cup vegetable oil

1 2/3 cups grated sharp Cheddar cheese

2 serrano chiles, seeded and minced

To make syrup: In a small saucepan, combine the maple syrup, thyme sprigs and salt. Bring to a simmer over medium heat until fragrant. Remove from heat and set aside until serving time.

To make waffles: In a medium bowl, whisk the flour, cornmeal, baking powder and cayenne. In a separate bowl, whisk the milk, eggs, maple syrup and oil. Pour the milk mixture into the flour mixture and stir to combine. Do not overmix; batter may be lumpy. Fold in Cheddar and chiles.

Heat a Belgian waffle maker, spraying it with vegetable oil. Pour a scant 1 cup batter (or amount recommended by waffle iron manufacturer) into the hot iron, and cook until golden brown. Repeat with remaining batter. Serve immediately with Thyme-Maple Syrup. Makes about 4 waffles with 1/2 cup syrup for each.

Source: Adapted from Katie Callis.

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