Cooking Instructions
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Step 1
First, prepare the batter. Whisk the
All-Purpose Flour (185 g)
,
Medium Ground Cornmeal (75 g)
,
Baking Powder (7 g)
, and
Salt (6 g)
together in a large mixing bowl to aerate the dry ingredients.
Step 2
In another bowl whisk the melted
Butter (120 g)
,
Milk (360 mL)
, and
Eggs (4)
together until smooth.
Step 3
Pour those wet ingredients into the dry ingredients and whisk it together until it is a thick batter.
Step 4
Switch to a rubber spatula and fold in the coarsely chopped
Fresh Baby Spinach (15 g)
,
Sun-Dried Tomatoes (25 g)
, and
Pecorino Romano Cheese (60 g)
. Cover the bowl and set it in the refrigerator for at least 30 minutes to rest.
Step 5
When you are ready to make the waffles, preheat the iron. Be sure to follow the instructions on your particular waffle iron to get the best results.
Step 6
Grease it well with butter then scoop in just enough batter to fully cover the bottom. Close the iron and cook the waffle for about 5 minutes.
Step 7
Plate it and tent it with foil to keep it hot, and repeat with the remaining batter until you have 4 waffles total.
Step 8
While the waffles cook, make the easy pesto cream sauce. Combine the
Butter (45 g)
and
All-Purpose Flour (25 g)
in a small pot and heat it up over medium high heat.
Step 9
Whisk them together until it is thick, golden and smooth. Keep whisking as you slowly pour in the
Milk (360 mL)
. Let the sauce gently bubble and thicken for 5 minutes, whisking occasionally.
Step 10
When it is done, whisk in the
Basil Pesto (30 g)
!
Step 11
Serve the waffles immediately with the sauce and
Fresh Basil (to taste)
on top to make the plate pretty. Enjoy!
