Here is my second recipe of my Breakfast in Bed series and it’s these beautifully crispy waffles with salmon!
I decided to make these because I’ve always been interested in mixing savory and sweet together as well as making recipes applicable to both genres. Therefore, this simple and light waffle recipe is slightly sweet and can apply to both the desserts and the savory ingredients!
Compared to the banana waffles which I made a few months back, this is much more lighter and crispier due to the beaten egg whites that helped the aeration of the waffle. Also, I have realized that instead of using plain/AP flour, adding cornstarch in replacement of the flour creates a lighter texture-it is almost like cake flour! The ratio of cornstarch to flour should be 1:3!
I chose to pair these waffles with smoked salmon-seasoned with dill weed and black pepper, because the slight sweetness from the waffle contrasted well against the saltier and herby salmon slices! Overall, I felt this was a great pairing and I would like to present to you the recipe:
3/4 cup flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup milk
5 tbsp vegetable oil and extra for greasing your waffle iron
1 large egg, separated
1 tbsp sugar
1/2 tsp vanilla extract
8 slices of smoked salmon
In a bowl, mix together the flour, cornstarch, salt, baking powder and baking soda.
In a separate small bowl, mix together the milk, buttermilk, oil and egg yolk together.
Meanwhile heat up your waffle iron
Whisk the egg whites to soft peaks and add the sugar and vanilla extract. Then whisk again till stiff peaks.
Add the buttermilk mixture to the dry ingredient flour mixture and whisk till just incorporated.
Fold in the egg whites until well combined.
Pour/ladle your batter onto the waffle iron and cook for the time that your waffle maker recommends/until golden brown and crispy.
Add a slice of smoked salmon on top of each waffle and season will dill and black pepper!
*Do not stack waffles on top of one another when they are done-this will cause them to turn soggy.
Adapted from Pamela Anderson, Fine Cooking