You can make this with or without the cumin and chipotle; it's equally good (wonderful, in fact) either way!
Servings: 2 (or 4 if you're being good)
2 Tablespoons unsalted butter
7/8 Cup buttermilk
1 egg, separated
3/4 Cup all-purpose flour
1/4 Tablespoon corn meal
1/2 Teaspoon salt
1 Teaspoon baking soda
1 Teaspoon Cumin
1/2 Teaspoon Ground Chipotle
1/2 Teaspoon Ginger Powder
1/4 Cup Chopped Pecans
Zest of 1 Orange
- Heat waffle iron
- Melt butter in a silicone or glass measuring cup.
Fill measuring cup up to 1C mark with buttermilk (this is the 7/8 C added to the 2T or 1/8C melted butter).
Whisk egg yolk into the buttermilk and butter mixture (wet ingredients). - Whisk dry ingredients together in a medium bowl.
Add wet ingredients to dry ingredients in thin, steady stream, gently mixing with a rubber spatula. - Beat egg white 'til holds 2" peak. Stir 1/3 of the egg whites into the batter, and then fold the rest of the egg white into the batter.
- Spread the appropriate amount of batter in waffle iron and cook per manufacturer's instructions
- Serve with warmed real maple syrup and crisp bacon
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