Corn waffles with mushroom sauce
Who said waffles have to be sweet? You can make waffles with almost any toppings, choosing the combination that you like the most. Do you want to try these fluffy waffles with juicy corn kernels and aromatic mushroom sauce? Then read the recipe and hurry up to the kitchen to cook.
Information
Ingredients
- Butter70 g
- Egg2 piece
- Flour220 g
- Sour cream150 g
- Dough conditioner1 teaspoon
- Salt1 teaspoon
- Corn150 g
- Mushrooms100 g
- Onion1 piece
- Cream200 ml
Directions
Take the butter for making corn waffles with mushroom sauce out of the refrigerator about 30-40 minutes before cooking, so that it becomes soft. For the dough itself, you will need 50g of butter, while 20g will be used for preparing the sauce. Beat the softened butter until smooth using a whisk.
Continuously stirring, add one egg to the butter. Add the second egg only when the first one is well incorporated.
In the flour, add baking powder and half of the salt. Sift through a fine sieve twice. The recipe calls for a mixture of wheat and whole grain flour in a ratio of 50:50. If desired, you can use corn flour or make the waffles entirely with wheat flour.
Add the flour and sour cream to the butter and egg mixture. First, gently mix with a whisk or spoon, and then beat the batter with a mixer until fluffy.
Cut the corn kernels and mix them into the batter. For this recipe, you can use boiled, grilled, canned, or frozen corn. It is better not to thaw frozen corn beforehand, but to add it directly to the batter.
You can cook the waffles in a waffle iron (following the instructions of your model and the manufacturer's information) or in the oven. In this case, preheat the oven to 180 degrees. Distribute the batter evenly in the mold and bake the waffles for 15-20 minutes. If you do not have a waffle iron or a suitable mold, you can make pancakes from this batter in a frying pan.
While the waffles are cooking, prepare the sauce for the corn waffles with mushroom sauce. Rinse the mushrooms, pat them dry, and cut them into small pieces. You can cut small mushrooms into quarters. Mushrooms can be substituted with any wild mushrooms.
Dice the onion and fry it in the reserved butter until golden brown. Add the sliced mushrooms to the pan and cook for 1-2 minutes. Pour in the cream, add the remaining salt, and simmer over low heat for 10 minutes.
Let the mushroom sauce cool slightly and serve it with the waffles. If desired, garnish the corn waffles with any herbs. The corn waffles with mushroom sauce are ready. Enjoy your meal!
