A chipotle sour cream would go a long way
I recommend pico de gallo over other salsas since these waffles need a bit of moisture, a mild salsa that you can use a lot of would be better (I used a really spicy one so couldn’t add much and thus the dish was a bit dry)
Corn kernels (I prefer frozen over canned, fresh if they are in season) in the batter would be a nice, sweet touch
- 1 1/4 cup all-purpose flour
- 1/4 cup cornmeal (fine cornmeal is good, but I love a coarse grind for this recipe)
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/3 cup melted unsalted butter
- 2 large eggs
- 1 1/4 cup buttermilk
- 3 Tablespoons chopped chives
- 2 Tabkespoons chopped parsley
- Salsa and eggs
- In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda, and salt.
- In a medium bowl, whisk together eggs, butter, and buttermilk.
- Add the wet ingredients, all at once to the dry ingredients.
- Add the chives and parsley. Stir until just incorporated. Do not over mix, waffle batter should be a bit lumpy.
- Cook up eggs as desired.
- Serve waffles with eggs and salsa, as well as any other desired toppings such as cheese, sour cream or cilantro.