50 ml cracked wheat 1/4 cup
1 ml salt 1/4 tsp
250 ml boiling water 1/4 cup
375 ml whole wheat flour 1 1/2 cup
125 ml all purpose flour 1/2 cup
15 ml sugar 1 tbsp
10 ml baking powder 2 tsp
5 ml baking soda 1 tsp
2 ml pepper 1/2 tsp
2 large eggs
375 ml milk 1 1/2 cup
75 ml salsa 1/3 cup
50 ml butter, melted 1/4 cup
250 ml corn kernels 1 cup
sour cream for topping
In a small bowl, combine wheat and salt. Add boiling water. Stir and let stand covered for 5 minutes. Drain and set aside.
In a large bowl, combine whole wheat flour, all purpose flour, sugar, baking powder, baking soda and pepper. Make a well in centre.
In a medium bowl, whisk together eggs, milk, salsa and butter. Add corn and wheat. Stir. Add to well. Stir until just moistened. Batter will be lumpy. Pour batter into lightly greased preheated waffle iron, using 1/2 to 3/4 cup (125 to 175 ml) for each waffle. Cook for 3 to 4 minutes per batch until browned and crisp. Transfer to plate. Cover to keep warm. Repeat with remaining batter. Top with sour cream and more salsa, if desired.
Serves: 5