Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!

Recipe by Tamar Teitelbaum

Corn Scallion Waffles

()
Leave a Review
Print
Corn Scallion Waffles
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Egg - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

Corn Scallion Waffles are pillowy, savory waffles that taste delicious with sour cream. It’s like a corn muffin, only better. They are perfect for breakfast with a side of eggs or for dinner with some fried fish.

Ingredients

Waffles

  • 3 eggs

  • 1 tablespoon lemon juice

  • 1/4 cup oil

  • 1 cup water

  • 1/3 cup diced scallions (green parts)

  • Glicks Spray Oil

Garnish

  • sour cream

  • additional scallions

Directions

Prepare the Waffles

1.

Preheat your waffle maker. I set mine to the highest setting for crispy waffles.

2.

In a large bowl, whisk together flour, cornmeal, kosher salt, baking soda, sugar and cream of tartar until fully combined. Set aside.

3.

In a medium bowl, whisk together milk, eggs, lemon juice, oil and water until well mixed.

4.

Pour the wet ingredients into the large bowl of dry ingredients. Mix until everything is wet and combined. Do NOT beat out the lumps. Fold in the scallions.

5.

Lightly spray the burners of the waffle iron with oil. Pour in the correct amount of batter according to your waffle iron. Cook the waffle until the waffle maker says done (a minute or so more for extra crispy).

6.

Serve hot and fresh with sour cream and additional diced scallions. These waffles can be frozen or refrigerated. They reheat nicely on a sheet pan in the oven at 425 degrees Fahrenheit for five to six minutes.

Notes:

Waffle makers come in different varieties, different shapes, different metals, different capacities. Always read the user manual, so you will know the batter capacity for your particular waffle maker. I used a standard belgium flip waffle maker. Mine takes one cup of batter to fill. A square waffle iron, that makes four waffles at a time, I would use 1/2 cup of batter per waffle for two cups of batter per batch. Again, please read and follow the capacity for your waffle maker.

Recipe tags

breakfast candidlydelicious corn cornmeal dairy dairy dinners green onions make ahead milchig milchige quick-and-easy savory scallions super easy waffles weeknight dinner ideas weeknight dinners weeknight meals
Corn Scallion Waffles

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image

Related Recipes: