Danbo and Corn Waffles with Crispy Bacon and Avocado

(Serves 4)

WAFFLES
150 g flour
30 ml corn flour (15 g)
10 ml baking powder
2,5 ml smoked paprika
5 ml garlic and herb seasoning (optional)
2 ml Salt
150 g Klein River Danbo cheese, grated
2 eggs, separated
100 g sweet corn (tinned)
60 g corn kernels
60 ml oil (use sunflower oil or olive oil)
160ml buttermilk

TO SERVE
200 g bacon, cooked until crispy
1 large avocado, chopped and mixed with lemon juice and seasoned
200 g crème fraiche
Klein River Danbo cheese, grated

METHOD:

· Preheat the waffle maker.
· In a medium bowl, sift together the flour, baking powder, salt and spices. Mix in the grated cheese.
· Whisk together the egg yolks and buttermilk. Add the oil, sweet corn and corn kernels then add to the dry ingredients. Mix in gently to make a batter.
· Beat egg whites with an electric mixer until the whites hold firm peaks.
· Fold 1/3 of the whipped egg whites into the batter to lighten then add the remaining egg whites and fold until incorporated.
· Scoop some batter into the preheated waffle maker. You may need more or less batter depending on your specific machine. Cook for about 5 minutes or until waffles are deep golden brown and crisp. Remove and serve warm.

TO SERVE:

Top waffles with some mashed avocado, crispy bacon, crème fraiche and a generous sprinkle of grated Klein River Danbo cheese.

TIP: Make a double batch of waffles and freeze – just pop it into your toaster to crisp up and defrost.