| Psst! Would love to get to you know you better, and hear your thoughts on this little newsletter. If you have a few minutes to spare, please fill out our survey! Thank you. 😊 Waffling Every year, around my birthday, I joke with a friend about whether this is the year I'll buy myself a waffle iron. My first (and only) waffle iron was a well-used General Electric model I purchased in the late 1990s at a garage sale for $5. I have no idea how old it was when I bought it, but it served me well for the next 16 years. I pulled it out regularly, for fluffy waffles or — my favorite — crisp-edged yeasted waffles (from Marion Cunningham's "The Breakfast Book"), on special Sunday mornings. I waffled Thanksgiving stuffing and grilled cheese sandwiches, boiled potatoes and stale cinnamon rolls. I made chocolate waffles studded with white chocolate chips and browned butter waffles with a cinnamon-sugar crust. There are so many ways to waffle! But around a decade ago, the old GE went kaput. I moved to New York around the same time, and my tiny kitchen had me waffling about buying another one. Now, I wish I had one, so I could make this recipe, for Cornmeal Waffles With Cheddar, Chipotle and Scallions. (If you're like me and you don't have a waffle maker, don't worry — the batter makes great pancakes, too!) The recipe is from cookbook author Dawn Yanagihara's "Waffles," and it makes an excellent breakfast, brunch, lunch or, yes, dinner. Loaded with flavor and a hint of spice, there are many ways to play around with it.  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Cornmeal Waffles With Cheddar, Chipotle and ScallionsThis recipe was developed using a round waffle iron that makes 6 1/2-inch Belgian-style waffles. However, it will work in any waffle iron. Be sure to follow the manufacturer's instructions for preheating, greasing and how much batter to use for each waffle. Serve these waffles with eggs, butter, syrup, salsa and/or hot sauce. - No waffle iron? >> Turn these into pancakes by thinning the batter with additional buttermilk until it's pourable and frying them on a well-greased cast-iron skillet. If they stick, give them another few minutes before flipping.
- Dislike heat? >> Omit the chipotle in adobo, or use 1 teaspoon mild chile powder, such as paprika, instead.
- Want to make this gluten-free? >> Use a gluten-free flour blend in place of the all-purpose flour.
For easy printing and scaling, view this recipe in our Recipe Finder. Makes: 8 (6 1/2-inch round) waffles
Total time: 40 mins Ingredients - 1 cup (125 grams) all-purpose flour
- 1 cup (120 grams) stone-ground yellow cornmeal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 4 ounces (113 grams) shredded sharp cheddar cheese
- 2 large eggs
- 1 3/4 cups (420 milliliters) well-shaken buttermilk
- 1 tablespoon chipotle in adobo, seeded and finely chopped
- 6 tablespoons (85 grams) unsalted butter, melted and cooled
- 3 to 4 scallions, white and light green parts, thinly sliced
Steps1. Place a baking sheet in the oven and preheat to 225 degrees. Heat a waffle iron. 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. Add the cheese and toss to incorporate, breaking up any clumps. 3. In a large liquid measuring cup, whisk the eggs, then whisk in the buttermilk and chipotle. Gradually whisk in the butter until combined. 4. Pour the liquid ingredients into the flour mixture, and gently whisk until just combined. Using a spatula, fold in the scallions. The batter will be thick. 5. Grease the waffle iron with nonstick cooking oil spray. 6. Pour a generous 1/2 cup of the batter into the center of the heated waffle iron. Spread the batter with a spatula to within 1/2 inch of the edges. Close and bake until deep golden brown, then transfer to the baking sheet. Repeat with the remaining batter. Serve warm. Adapted from "Waffles," by Dawn Yanagihara (Chronicle, 2012). Tested by Bonnie S. Benwick and Becky Krystal. Nutrition information per waffle: Calories: 290; Total Fat: 16 g; Saturated Fat: 9 g; Cholesterol: 95 mg; Sodium: 470 mg; Carbohydrates: 29 g; Dietary Fiber: 2 g; Sugar: 5 g; Protein: 10 g.  | Dessert | 🎧 "Return to Sender" by Elvis Presley.
📰 "Opinion: Musicians, please stop luring your fans into the risky world of NFTs" by Anthony Fantano in The Post.
📖 "What Does Your Dog Really Want?" by Gregory Berns in Scientific American.
👀 She's a star.
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