I do have a couple of suggestions for these waffles you might consider.

A chipotle sour cream would go a long way

I recommend pico de gallo over other salsas since these waffles need a bit of moisture, a mild salsa that you can use a lot of would be better (I used a really spicy one so couldn’t add much and thus the dish was a bit dry)

Corn kernels (I prefer frozen over canned, fresh if they are in season) in the batter would be a nice, sweet touch

Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 cup cornmeal (fine cornmeal is good, but I love a coarse grind for this recipe)
• 1 1/2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 1/3 cup melted unsalted butter
• 2 large eggs
• 1 1/4 cup buttermilk
• 3 Tablespoons chopped chives
• 2 Tabkespoons chopped parsley
• Salsa and eggs

Preparation

1. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda, and salt.
2. In a medium bowl, whisk together eggs, butter, and buttermilk.
3. Add the wet ingredients, all at once to the dry ingredients.
4. Add the chives and parsley. Stir until just incorporated. Do not over mix, waffle batter should be a bit lumpy.
5. Cook up eggs as desired.
6. Serve waffles with eggs and salsa, as well as any other desired toppings such as cheese, sour cream or cilantro.