* Exported from MasterCook *
Waffles, Kimchi Cheddar
Recipe By :Kay Chun
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
3/4 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 1/2 cups buttermilk
1 stick unsalted butter -- melted
1 cup napa cabbage kimchi -- chopped
1 cup sharp cheddar cheese -- finely grated
3 scallions -- finely chopped
2 serrano chile peppers -- finely chopped
Vegetable oil spray
Turn your basic waffle batter into a super-savory meal by adding
fiery kimchi and gooey cheddar cheese.
Total: 30 mins
Heat a waffle iron until very hot. In a large bowl, whisk the flour
with the baking powder, baking soda and salt. Using a handheld
electric mixer and in a medium bowl, beat the egg whites at medium
speed until medium-soft peaks form, about 3 minutes; keep chilled. In
a separate medium bowl, mix the egg yolks with the buttermilk,
butter, kimchi, cheese, scallions and chile peppers until well
incorporated. Add the flour mixture and mix until well blended, then
fold in the egg whites.
Coat the waffle iron with vegetable oil spray. Pour 3/4 cup of the
batter onto the iron, spreading it slightly (amount of batter needed
will vary according to machine). Cook until golden brown and cooked
through. Repeat with the remaining batter.
S(Internet address):
https://www.foodandwine.com/breakfast-brunch/waffles/how-make-kimchi-cheddar-waffles
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Per Serving (excluding unknown items): 648 Calories; 38g Fat (52.4%
calories from fat); 22g Protein; 55g Carbohydrate; 2g Dietary Fiber;
254mg Cholesterol; 1236mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2
Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0919