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.
2 cups pure maple syrup
2 sprigs fresh thyme
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.