Serve with smoked salmon for breakfast or enjoy for dinner with mustard crusted fillet of salmon.
1 cup rye flour
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground coriander
- 4 tablespoons unsalted butter, melted
- 1/4 cup minced red onion
- 1 tablespoon finely chopped dill weed
- 3 large eggs
- 2 cups buttermilk
Preheat your waffle baker according to manufacturer’s directions. Oil the iron lightly with grape seed oil.
In a medium bowl, whisk the flours with the sugar, baking powder, salt and pepper. In another bowl, combine the butter, shallots and rosemary; whisk in the eggs and then the buttermilk. Gradually stir the wet ingredients into the flour mixture. Pour some of the batter into the waffle iron and bake until browned, about 8 minutes. Set the waffle aside and bake the remaining batter in batches. Hold at room temperature until service. At service, quickly reheat at 400˚F for 4-5 minutes.