Anybody else have a whole lot of Thanksgiving leftovers on their hands this morning? If your fridge is also stuffed to the brim, then I’m going to humbly suggest putting some of those leftovers to good use by making these savory waffles for breakfast.
I happened to have leftover butternut squash puree on hand to make these, but you could easily swap in sweet potatoes, pumpkin, or even mashed potatoes. Any would make a tasty combination with this cheesy cornmeal waffle base. The egg whites are whipped, making these extra light and airy. The squash is sweet, the parmesan and cornmeal savory, and the whole thing is perfectly snackable. Part of the beauty of the recipe is its adaptability; if you don’t have parmesan, swap in asiago or cheddar; if you don’t have cornmeal, throw in some whole wheat flour for a heartier taste. This is a recipe to keep and play with whenever you are craving a good waffle (which for me is pretty much always).
To make the batter, stir the dry ingredients together separately in a large bowl.
Separate the eggs, and beat the whites until they form stiff peaks. In another bowl, whisk the buttermilk and egg yolks. Stir in the butternut squash puree, along with the melted butter and the cheese. Stir the wet ingredients into the dry, until they’re just combined. Fold in the egg whites with a spatula until no white streaks remain.
Preheat your waffle iron, and when it’s ready, start making your waffles. Place a ladleful of the batter in the iron and cook. To keep these waffles crispy, place them on a baking sheet when they’re done and keep them in a 200°F oven until you’re ready to eat. I like mine with loads of butter, but if you want a sweet-and-savory combination, add some maple syrup.
Or any leftover whipped cream from your pumpkin pie, because that’s how we do brunch.
- 1 ⅓ cups all purpose flour
- ⅓ cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 3 large eggs, separated
- 1 cup mashed butternut squash
- 4 tablespoons butter, melted and cooled
- ½ cup grated parmesan cheese
- Combine the flour, cornmeal, baking powder, baking soda, and salt in a large bowl.
- In a medium bowl, whisk the buttermilk and egg yolks together. Stir in the butternut squash, melted butter and parmesan cheese. Preheat a waffle iron.
- In a separate bowl, beat the egg whites with an electric mixer (or a whisk and some elbow grease) until they hold soft peaks. Stir the wet ingredients into the dry ingredients, then fold the egg whites gently into the batter with a spatula until no white streaks remain.
- Spread a ladleful of batter onto the waffle iron and bake until the waffle is done. Repeat with the remaining batter. Keep the waffles on a baking sheet in a 200°F oven until ready to eat. Top with butter, maple syrup, or your topping of choice.