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35 mins

Cook a savoury waffle with stone fruit salsa
Serves 6 to 8

Come corn season, we work golden sweet kernels into every dish on the menu, starting with our stellar corn-studded savory waffles. We love to serve this waffle topped with a sunny-side up egg, crisp lardoons, toasted hazelnuts, powdered sugar, and our fresh Stone Fruit Salsa (recipe below). If that’s too much, simply drizzle the waffle with maple syrup and enjoy!

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  • Step 1

    Put the wheat berries in a pot with 2 inches of water. Bring the water to a boil, reduce the heat, and simmer until the grain is tender, about 50 to 60 minutes. Drain off theexcess water, and set the grain aside.

  • Step 2

    In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Stir in the buttermilk, butter, and eggs to make a thick batter. Fold in the wheat berries, corn kernels, basil, and thyme.

  • Step 3

    Preheat the oven to 200 degrees fahrenheit. Heat up the waffle iron and lightly brush the cooking surfaces with oil. When the waffle iron is ready, pour in 1 cup of batter. Cook until the waffle is lightly browned, about 5 to 6 minutes. Transfer the waffle to a baking sheet and keep it warm, uncovered, in the oven until ready to serve. Repeat with the remaining batter.

  • Step 4

    Serve each waffle topped with Stone Fruit Salsa (recipe below). Ramp up the toppings by adding a sunny side-up egg, crisp bacon lardoons, powdered sugar, and toasted hazelnuts, or keep it simple and just drizzle on some maple syrup.

    Cook's Note: Farro is also delicious in these waffles. Simply replace the wheat berries with 1⁄2 cup of cooked farro.

  • Step 5

    Stone Fruit Salsa
    Vegan / Gluten-Free — Makes about 4 cups

    Make this with any stone fruit available, including plums, pluots, nectarines, and peaches. Be sure to taste the salsa before adding the honey as you don’t want it to be too sweet.

    Bring a pot of water to a boil, and fill a bowl with ice water. Score a small X in the bottom of each peach. Put 2 or 3 peaches in the pot of boiling water just until the skins start to split, about 15 seconds. Using a slotted spoon, immediately transfer the peaches to the bowl of ice water. Repeat with the remaining peaches. Peel the peaches, then halve them, remove the pits, and chop the fruit into 1-inch chunks.

    In a medium bowl, stir together the peaches, onions, ginger, oil, and lime juice. Taste the salsa, add honey as needed to sweeten, and season to taste with salt and pepper. Serve right away.

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