Food with blue corn in it is always popular when family comes to visit. Blue corn tortillas are ubiquitous, and blue corn chicken enchiladas with green chile sauce and a fried egg is one of my all-time favorites. Blue cornmeal pancakes are also good. Add pine nuts and you have a classic New Mexico combination. During her recent visit, Carol specifically requested blue cornmeal waffles, so of course I had to accommodate her.
Blue Cornmeal Waffles with Pine Nuts and Bacon
- 1 cup all-purpose flour
- 1 cup blue corn meal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups buttermilk
- ¼ cup pure maple syrup
- 5 tablespoons, bacon drippings, melted
- 2 large eggs, separated
- ½ cup pine nuts, lightly toasted
- ½ cup crumbled crisp-fried bacon
- In a large bowl, whisk together the flour, corn meal, baking powder, soda, and salt.
- In another bowl, whisk together the buttermilk, syrup, bacon drippings and 2 yolks from the separated eggs
- Pour the wet ingredients into the dry ingredients and stir together until just combined.
- In another bowl, beat the egg whites until they form stiff peaks. Fold in thirds into the batter being careful not to overbeat.
- Fold in the pine nuts and bacon pieces
- Spoon a little more of the batter than recommended by the manufacturer into a hot waffle iron. Bake until golden brown.
- Serve immediately with butter and maple syrup. Eggs and bacon on the side is a nice addition
- Makes about twelve 4-inch square waffles.