Corn waffles with avocado and bacon

Corn waffles with avocado and bacon

Total: 35 Min. | Active: 20 Min.
Nutritional value / person: 605 kcal
, Fat: 32 g
, Carbohydrate: 60 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g light spelt flour
75 g fine polenta
½ tbsp baking powder
¾ tsp salt
2 ½ dl buttermilk
1 egg
50 g butter, soft
1 tin corn kernels (approx. 145 g), drained


clarified butter


80 g bacon strips
1 spring onion incl. green part, finely chopped
150 g cherry tomatoes, quartered
1 organic lime, grated zest and the juice
1 tbsp olive oil
2 tbsp coriander, finely chopped
¼ tsp salt
a little chilli flakes
1 avocado, cut into wedges
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How it's done

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Mix the flour, semolina, baking powder and salt in a bowl. Add the buttermilk and all the other ingredients up to and including the sweetcorn, mix with a wooden spoon, leave to stand for approx. 15 mins.


Heat up the waffle iron. Brush with a little clarified butter, spoon 1 heaped tablespoon of batter onto the waffle iron for each waffle, cook the waffles for approx. 4 mins., remove and keep warm.


Slowly fry the bacon in a frying pan until crispy, then drain on kitchen paper. Mix the spring onion with all the other ingredients up to and including the chilli flakes. Serve the bacon, tomato salsa and avocado with the waffles.

Good to know
Tip: Drizzle with 1 tbsp of maple syrup.


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