Mushroom, Chive and Cheddar Waffles

 

1 cup all-purpose einkorn flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon kosher salt

2 large eggs, separated

1 cup buttermilk

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

1 cup grated aged Wisconsin Cheddar cheese

3/4 cup diced cremini mushrooms

1/3 cup diced chives

Calabrian chili peppers in oil (optional)

Maple syrup or honey (optional)

 

In a small bowl, combine the flours, baking powder, and salt. Set aside. In a medium bowl, whisk the egg whites by hand or with a mixer until soft peaks form. Set aside.

In a large bowl, whisk together the egg yolks and buttermilk. Gradually add the dry ingredients to the egg yolk-milk mixture until combined. Slowly add the butter to the mixture and whisk until fully incorporated, then add 3/4 cup of cold water and whisk just until combined. Do not overmix the batter. If your batter is too thick, add more cold water, 1 tablespoon at a time, until it has a consistency similar to honey. Add the cheese, mushrooms, and chives, then use a rubber spatula to gently fold them into the batter. Finally, add the reserved egg whites and again gently fold them in until your batter is fully combined. Heat your waffle iron. Cook the waffles according to the waffle maker’s directions. For a spicy addition to this savory dish, top each waffle with 1 finely chopped Calabrian chili and 1/4 cup of maple syrup (if using). Serve immediately.