Top off cornmeal waffles with black beans for an iron-rich breakfast dish.
Here in Portland, we love our waffles. You can get them through a window, at a food cart or for dinner in a fancy restaurant, topped with whipped cream and maple syrup, with a hunk of fried chicken and gravy and even with a virtuous garnish of kale. But let’s face it: Food you’ve made yourself always tastes the best – or food made by someone you love. So slip this recipe from Bob’s Red Mill to the kids for Mother’s Day, and prepare for a savory breakfast in bed, with an unexpected dollop of black beans on top for an extra boost of iron and protein.
2 cups buttermilk
¼ cup oil
2 ¼ cups Bob’s Red Mill cornmeal pancake mix
½ teaspoon ground cumin
¼ teaspoon chili powder
15-ounce can black beans, drained and rinsed
1 cup prepared salsa
Sour cream, sliced avocado and chopped cilantro to garnish
- Preheat a waffle iron to medium-high heat.
- Whisk together buttermilk, eggs and oil in a bowl, then mix in Bob’s Red Mill cornmeal pancake mix, cumin and chili powder.
- Scoop the batter onto the preheated waffle iron, using about ¾ cup batter per waffle. Cook until golden and flip over if needed, about six minutes total. Keep warm in a 200°F oven.
- While waffles cook, mix together black beans and prepared salsa in a small bowl. To serve, top each waffle with about ¼ cup black bean mixture and garnish as desired with sour cream, avocado and cilantro. Serves 4.
Bob’s Red Mill Natural Foods is a stone grinding miller of whole-grain natural foods offering a wide selection of natural, organic and gluten-free flours, cereals, and baking mixes. Visit Bob’s Red Mill at 5000 SE International Way, Milwaukie, OR, with breakfast, lunch and dinner six days a week. They offer family-friendly, free public tours of their manufacturing plant located just down the street at 13521 SE Pheasant Court, too, Monday-Friday at 10 a.m.