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Categories:
flour whole wheat flour sugar baking powder baking soda kosher salt buttermilk eggs vegetable oil rice unsalted butter chicken Peppercorn Butter Maple-Horseradish unsalted butter pink honey kosher salt maple syrup horseradish mustard
Viewed: 10 - Published at: 9 years agoIngredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 quart buttermilk
- 4 large eggs
- 1/3 cup vegetable oil
- 1/2 cup cooked wild rice (the rice should be overcooked), well drained
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly, plus more for the waffle maker
- Fried Chicken (page 50)
- Pink Peppercorn Butter (recipe follows), for serving
- Maple-Horseradish Syrup (recipe follows), for serving
- 12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
- 1 teaspoon pink peppercorns, coarsely crushed
- 3 tablespoons clover honey
- Kosher salt
- 1 cup pure maple syrup
- 1 tablespoon prepared horseradish, drained
- 1 tablespoon Dijon mustard
Method
- To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the buttermilk, eggs, and oil together in a separate large bowl.
- Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together.
- Add the wild rice and melted butter, and fold until just combined.
- Let sit for 15 minutes.
- Heat the waffle maker.
- Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturers directions.
- Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
- Combine the butter, peppercorns, honey, and salt to taste in a small bowl.
- Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.
- Remove from the refrigerator 15 minutes before serving.
- Stir the syrup, horseradish, and mustard together in a small bowl.
