Corn waffles with berries and thyme syrup

4 Servings

Ingredients

Quantity Ingredient
2 larges Eggs
½ cup Sugar
6 tablespoons Melted butter
½ cup Water
Or vegetable oil
8 smalls Sprigs fresh thyme
2 cups Buttermilk -- waffles-
2 cups All-purpose flour
Serving-
2 tablespoons Brown sugar
2 cups Assorted fresh berries
2 teaspoons Baking powder
I.e. sliced strawberries
1 teaspoon Baking soda
Black and red raspberries
1 teaspoon Ground ginger
Blackberries -- blueberries
1 teaspoon Cinnamon
¼ cup Blanched fresh corn kernels
¼ teaspoon Salt
Fresh thyme sprigs --
Garnish
1 teaspoon Minced fresh thyme leaves

Directions

2 L

1. For thyme syrup, mix water and sugar in small non-aluminum saucepan.

Heat to boil, stirring until sugar dissolves. Cover and simmer 2 minutes.

Uncover and boil just to thicken slightly, about 3 minutes. Remove from heat; add thyme sprigs. Let seep overnight, then strain. 2. For waffles, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon and salt into a large bowl. Stir in thyme. Mix buttermilk, butter and eggs in small bowl. Stir into flour mixture; whisk just to remove lumps. Do not overmix. Let batter stand for 30 minutes. 3. Heat a waffle iron according to manufacturer's directions. Fold corn into batter. Cook waffles as directed. 4. To serve, mix berries, corn kernels and 3 tablespoons of the thyme syrup in a bowl. Serve berry mixture with on top of waffles and drizzle with more thyme syrup. Garnish with thyme. "Corn is a popular staple for desserts in Southeast Asia," says Andrew Marc Rothschild, chef-owner of The Marc, a new restaurant in Chicago's River North area.

Recipe By :

From: Date: File

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