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Ingredientes
- 1 Tbsp. Unsalted butter
- 1/2 c. All-purpose flour
- 1/2 c. Cornmeal
- 1 1/4 Tbsp. Double-acting baking pwdr
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/8 tsp Freshly grnd black pepper
- 1 c. Buttermilk
- 1 lrg Egg
- 1/4 c. Minced fresh cilantro
- 1 tsp Finely minced jalapeno pepper
- 2 Tbsp. Corn oil Lowfat sour cream or possibly plain yogurt for additional topping
Direcciones
- Preheat waffle iron. Preheat oven to 200'F. Heat butter; reserve in a large bowl, whisk together flour, cornmeal, baking pwdr, baking soda, salt and pepper to mix. In another bowl, beat together buttermilk and egg till well blended and whisk into dry ingredients.
- Stir in cilantro and jalapeno. Mix in corn oil and melted butter, mixing only till combined.
- Lightly butter or possibly spray grids of your waffle iron, if needed. Brush or possibly spray grids again only if subsequent waffles stick.
- Spoon out 1/2 c. of batter (or possibly amount your waffle maker's manufacturer suggests) onto iron, spreading it proportionately to edge of grids with a metal spatula or possibly wooden spoon. Close lid and bake till golden brown and crispy. Remove waffle from iron and separate into hearts or possibly cut into whatever size pcs you want. Place on a baking sheet, in a single layer, and put into preheated oven. Continue making rest of batch and putting finished waffles on sheet in oven. The waffles should bake in oven for 1 to 1 1/2 hrs, or possibly till they are very crispy. Serve immediately or possibly cold on a rack and serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 8 servings | |
| Calories 129 | |
| Calories from Fat 53 | 41% |
| Total Fat 5.98g | 7% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 31mg | 10% |
| Sodium 154mg | 6% |
| Potassium 81mg | 2% |
| Total Carbs 15.39g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.71g | 1% |
| Protein 3.35g | 5% |
