Sweet Corn Waffles
Note from the Girl in the Apron:
Since I can remember my Mom has been making my family and I her famous Corn Pancakes. This is a tradition from my Mom’s childhood that she has passed along to us. We always have a can Creamed Corn in the pantry for those impromptu breakfast moments. So I came up with a variation of my Mom’s classic…. Introducing Corn Waffles. It’s a quick and easy recipe that mixes up the breakfast routine and will become an instant favorite. Top these pancakes with fresh blueberries or strawberries, butter or your favorite maple syrup.
Yields: 7 - 6in waffles
1 3/4 C. sifted unbleached all-purpose flour
3 t. baking powder
1 3/4 C. milk
1/2 C. vegetable or canola oil
1 can (14.75 oz) Sweet Corn Cream Style (I use Del Monte)
Preheat waffle iron.
In a large bowl, whisk together flour and baking powder. Continue whisking and slowly pour in the milk. Using this same process, add the eggs, oil and creamed corn. Whisk until combined. Set aside.
Spray waffle iron well with cooking spray.
Using a large ladle, spoon batter (depending on iron, I used about 3/4-1C. batter) onto hot iron. Before closing lid, let batter sit on bottom of iron for 30 seconds before closing the lid. This helps with the batter leaking out the sides. Close lid and cook for 2-3 mins. Remove cooked waffle and repeat process.
When finished, top with your favorite additions and ENJOY!