Let me entice you with this Pulled Pork on Cornmeal Waffles! If you love chicken on waffles, you have got to give pulled pork on waffles a try. Every time we make pulled pork, we save some for the next day’s breakfast. Sometimes, I want these so badly that I even wake up at 5 AM to make the pulled pork, just so we have it in time to top on these cornmeal waffles at brunch!
You may have noticed that I have a few new profile pictures on my site! All those photos are thanks to our great friend, Insta_Karp! We met Adam not too long ago when he moved to London with his family. When I found out that Adam was an avid photographer, I was in luck.
I had recently gotten bangs, or as the British call them, fringe, for the first time in my life! It was a transforming experience – I don’t remember how many times I’ve chickened out at the last second while on the hairdresser’s chair. But that time, I did it. Whew (thanks to an encouraging hairdresser, who probably also didn’t have the patience to listen to me waffle back and forth – pun intended – on whether I was ready for the change).
After the bangs happened, I didn’t recognize myself in the mirror for days. But here I was with my new hairstyle I desperately wanted to share, but always the one behind the camera. So in came the idea of pulled pork on cornmeal waffles to lure Adam and his family over for brunch one day, after which, I could enlist his help to snap a few new profile pictures for me!
So that tray of waffles I walked around London with as you see in the photos (look to your left, scroll up a bit, see those right there?)? Here they are. And as I’ve said before, I’d love to share them with you. But after trying to post them, cycle with them, wave down a bus with them and awkwardly walk into a tube station with them, I gave up. I did get Adam to follow me along the way though, so you can see how hard we tried. Unfortunately, you’ll have to make them for yourself, but don’t fret, you won’t have to work too hard ;-) They’ll probably be much fresher too!
- 1¾ cups buttermilk
- 2 eggs
- 5 tablespoons butter, melted
- 1½ cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Generous serving of leftover pulled pork
- Honey (or maple syrup), for serving
- In a medium sized bowl, whisk together the buttermilk, eggs and melted butter. In a separate bowl, mix together the dry ingredients. Fold the dry mixture into the wet mixture, being careful not to overmix. Allow the batter to rest for 10 minutes.
- Preheat your waffle iron.
- Pour or scoop the the mixture into a hot waffle iron (I used a ½ cup measuring cup for each waffle, but waffle makers vary). Cook waffles until golden brown and cooked through. See notes below on how to determine when a waffle is done.
- Heat up the leftover pulled pork. Add a generous serving of pulled pork on each waffle. Serve with honey or maple syrup.
Recipe barely adapted from King Arthur Flour.