In a large bowl, combine flour, baking powder, and cornstarch and whisk to evenly
combine.
In a blender pitcher, combine salt, pepper, basil, eggs, sugar, buttermilk, and water
and blend until basil pieces are the size of finely ground pepper.
With the blender running, drizzle in the melted butter until combined.
Transfer mixture to the bowl with flour and whisk to combine.
Preheat bubble waffle iron and spray with olive oil or other neutral oil spray.
Portion 1/4 c of the batter into the waffle iron, filling as many of the waffle cavities as
possible.
Place 1 pearl (or dice) of mozzarella in each bubble cavity and top with another 1/4 cup of the batter.
Close waffle iron and cook until evenly golden brown on both sides.
On a serving plate, place the prepared Basil Bubble Waffle and top with 1/2 cup freshly
scrambled eggs, 1/4 cup Marinated Tomatoes. and 1/4 cup fried shallots.
Serve immediately. This bubble waffle can be enjoyed with a knife and fork or folded
into a taco or cone for a handheld breakfast on the go.
Ingredients
3 cups flour, all-purpose
4 tsp baking powder
4 tsp cornstarch
1/2 tsp
1/2 tsp black pepper
2 1/2 oz. basil, fresh
4 ea. egg(s)
1/2 cup sugar
Real California® Buttermilk
1 1/3 cup water
1/2 cup Real California® Butter, melted
Vegetable oil spray, as needed
10 oz. Real California® Mozzarella, fresh, pearls or 1/2 in. cubes
