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Ingredients
For the waffles:
- 2 cups flour
- 1/4 red onion, diced
- 3 large eggs
- pint o' buttermilk
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking soda
- dash of vanilla extract (homemade in the pic)
- not pictured: 2 oz butter (salted or nonsalted, your pick here)
For the creme anglaise:
Directions
- If you plan on making the whole spread of these items, toast a good 1/3 of a cup of whole cumin now. Hot pan, no oil, until it's so fragrant that it's... really fragrant. Grind it down nice and fine, all our recipes today account for amounts ground.
- Toss together your ingredients for the waffles (except for the onion) into a large bowl, blending the dry ingredients before incorporating the wet ones until you get a good, smooth batter going. Sweat your diced onions in a bit of oil until they're somewhat soft, then mix them into your batter.
- Heat your iron, spray it with some cooking spray so the waffles don't stick, and start cooking them. Pretty simple operation, ladle 2-3 scoops of batter in the iron, press, let cook until golden brown, repeat.
- Your waffles are going to take a little while to finish up, so this would be a good time to make up your creme anglaise.
- Take your egg yolks and whisk them thoroughly, working in your sugar gradually and dabbing in your vanilla. Heat your half and half in a saucepan to a bit below the boiling point, then remove and pour into your egg mixture VERY SLOWLY, until it's all incorporated. Gradually add your cumin, tasting to see how much you want in there.
- Transport this concoction to a saucepan, gently heating it under medium heat, not allowing it to go over 170 deg. F, until it's thickened to a loose custard consistency. Remove from heat immediately, pour into a bowl.
- Take your waffles that you've been making, using the grand ghetto technique of tossing new ones atop the old to keep the stack warm throughout, plate them and sauce them liberally, adding a little sprinkle of cumin to the top. You'll end up with about 5 or 6 waffles, and more creme anglaise than you'll know what to do with. It'll find it's purpose later, trust me. (See: Cumin/Cinnamon ice cream)
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