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Waffles with Spanish Chorizos

Waffles with Spanish Chorizos is a unique, scrumptious breakfast fare which my sons prepared for me. The fluffy, crisp waffles were stuffed with savory, slightly spicy Spanish Chorizos, which I made ahead. This is a delightful, hearty brunch fare for a family weekend or get-together. This is an Asian in America recipe. Serves 4.
Course: Breakfast, Brunch
Cuisine: American, Asian, Filipino, Spanish
Keyword: Waffles Spanish Chorizos
Servings: 4 people
Calories: 356kcal
Author: Asian in America

Equipment

  • Waffle Maker

Ingredients

  • 2 whole large Spanish Chorizos cooked then crumbled, about 1 cup if loose and casings removed
  • 4 Tablespoons vegetable oil divided, 1 Tablespoon for pre-cooking Spanish chorizos
  • 1 1/4 cups all purpose flour
  • 1 Tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 whole egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup club soda
  • 2 whole egg whites
  • 1/2 cup grated cheddar cheese for garnish
  • for serving: scrambled or sunny-side eggs for 4 people eggs
  • maple syrup for waffles

Instructions

  • Make the Spanish chorizos ahead. Past blog post recipe is here.
  • Thaw the uncooked Spanish chorizos at room temperature.
  • Pre-cook the Spanish chorizos in a small skillet, with a tablespoon of cooking oil. Maintain a medium heat to cook the pork chorizos thoroughly for about 6 to 8 minutes. When cooked, drain chorizos on parchment paper to remove excess oil. Then crumble the chorizo so it looks like ground meat. Two crumbled chorizos should yield about ¾ to 1 cup of ground meat. Set aside while preparing the waffles.
  • Preheat a waffle iron to medium-high heat for about 5 minutes.
  • In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. (To sift you can use a sifter, or a wire mesh sieve and shake it by hand, or use wire whisk by blending the flour and ingredients inside the bowl.)
  • In another separate bowl, whisk together the milk, egg yolk, vanilla extract, and 3 tablespoons oil until smooth. Whisk in the club soda. Slowly add the wet ingredients into the bowl of dry ingredients. Blend well till the batter is smooth.
  • Using an electric mixer, beat the egg whites in a separate clean bowl. Beat the whites till they form peaks. This should take about 5 minutes. Gently fold in the yolks batter into the whites using a wide spatula. Pour the crumbled Spanish chorizos into the waffle batter. Blend well to incorporate the meat into the mixture.
  • Pour  ¼ cup of the batter into the preheated waffle iron. Adjust settings to medium. Cover the waffle and cook each one for about 6 to 7 minutes or till waffle iron lights up to indicate it is “done”.  Put the waffles on a platter and serve while still hot. Sprinkle grated cheddar cheese on top of warm waffles. Serve with scrambled eggs on the side.
  • Recipe suggestion: If you do not have a waffle maker, use the same recipe and make pancakes, using a medium-sized non-stick skillet, over medium heat. Spray the skillet with cooking spray, pour 1/4 cup batter into the pre-heated pan, cook each side for 3 to 5 minutes. Flip pancakes when there are no more bubbles and the edges are brown.
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Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 35g | Protein: 9g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 23mg | Sodium: 324mg | Potassium: 197mg | Fiber: 1g | Sugar: 5g | Vitamin A: 191IU | Calcium: 185mg | Iron: 2mg