Jalapeño and Corn Waffles
- 220 g flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 480 ml buttermilk (kærnemælk)
- 1 tbs vegetable oil
- 1 large egg
- 50 g minced jalapeño peppers
- 300 g canned corn, drained
Method
Coat a waffle iron with a little oil, and preheat.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Place buttermilk, oil, and egg in a medium bowl; stir well with a whisk. Add buttermilk mixture to flour mixture; stir until smooth. Fold in jalapeño and corn.
Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
