Rice Waffles with Miso Butter and Pineapple Ginger Compote
Chef Bernie Kantak
The Gladly
Phoenix
Brunch customers with a gluten sensitivity will appreciate this waffle recipe—it combines rice flour with an all-purpose gluten-free flour for the batter. Chef Bernie Kantak gives the waffles an Asian twist by topping them with miso butter and pineapple ginger compote at his restaurant, The Gladly.
Ingredients
Miso butter
1 lb. butter, softened
1 cup brown sugar
1/3 cup red miso
Pineapple ginger compote
8 cups diced fresh pineapple
2 cups sugar
1 cup rice wine vinegar
1 cup water
¼ cup chopped fresh gingerroot
Waffles
4½ cups rice flour
4 cups gluten-free flour
1 cup sugar
2 tbsp. baking powder
1 tbsp. salt
5 cups milk
4 oz. butter, melted
4 eggs
Steps
1. For miso butter: In mixer bowl, combine butter, brown sugar and red miso; beat until smooth. Set aside until ready to use.
2. For pineapple ginger compote: In large saucepan, combine pineapple, sugar, vinegar, water and gingerroot. Bring to a boil; reduce heat to low and simmer until reduced and syrupy.
3. For waffles: In mixing bowl, combine flours, sugar, baking powder and salt. In separate bowl, whisk together milk, melted butter and eggs. Whisk wet ingredients into dry ingredients until thoroughly combined.
4. Heat waffle iron. Using 10-ounce ladle, ladle batter into heated waffle iron. Cook until waffle is nicely browned and crisp. Repeat with remaining batter.
5. For each serving, place each waffle on serving plate. Top with ¼ cup miso butter and ½ cup pineapple ginger compote. Serve warm.
Photo courtesy of California Milk Advisory Board