Todd is on his second read-through of Born To Run and when he got to the part about the Tarahumara diet he remembered that we had a bag of chia seeds from our trip to Bob's Red Mill. So he went looking for recipes, specifically for iskiate, made with water, chia and lime. But he also stumbled upon this recipe for waffles with both chia and pinole (a native version of corn meal) so we grabbed the few ingrediants we were nissing from Shop and Shop and gave it a go.
They turned out far better than expected and are highly recommended. They have a great chewy, crunchy texture from the cornmeal and deep nutty flavor. The chia seeds lend an interesting flavor and the waffles are not sweet at all; it's all savory flavors and they didn't need any toppings or condiments. They're also vegan.
And we learned something about waffle making—at least with a thick batter like this you need to wait until the steam stops coming out and ignore whatever your waffle iron tells you about being done. These took about twice as long to cook as normal waffles. They would also make good pancakes.
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