I found interesting use for
leftover popped popcorn – popcorn grits and popcorn pancakes. So I made greets, was not very impressed and used it for breakfast waffles. Popcorn remind me about baseball snacks, so I add some peanuts and caramel sauce. Waffles had interesting taste of popcorn.
Yield: 3 waffles
about 6 cups air popped popcorn
2 cups water
1 tbsp. butter
1-2 tbsp. sugar
1/2 cup all-purpose flour
1 tsp. baking powder
Bring to boil water and butter. Throw in a big handful of popcorn, simmer 30 seconds to a minute, until the corn is softened, and strain through a fine mesh sieve. Transfer the liquid back to the pot, and bring to a simmer. Add more popcorn. Repeat until all the corn is gone. Press the cooked corn through a medium strainer basket, discarding the hulls and seeds. Let cool a little.
Add slightly beaten eggs and sugar and mix well. Stir in flour and baking powder.
Pour about half cup batter onto preheated waffle maker. Cook until waffle is golden and cooked through.
For cheat caramel sauce: mix 1-2 tbsp. brown sugar and 2 tbsp. sour cream in small microwave proof bowl, heat about 1 minute, stir once in half time.
Sprinkle waffles with chopped peanuts and drizzle with caramel sauce.