After five weekdays of rushed breakfasts and slurped coffee, a leisurely Saturday morning breakfast is in order. When I turned to The Best of Waffles and Pancakes for the June Cookbook Challenge this cornmeal waffle recipe immediately caught my eye. This recipe became a double win with the addition of cornmeal, one of my favorite secret weapons. Its slightly sweet, grainy consistency provides a fantastic contrast to what may normally be a one-note texture.
This was our first time with this recipe and I’d give it a solid B. This is more of a waffle workhorse than a treat on its own and for the effort of making a breakfast dish, I’d like to be a little more wowed. The savior of the meal was the fruit topping; we macerated fresh strawberries and blueberries for a summery treat in lieu of syrup. Put together, the cornmeal created a unique texture but was mild enough that it really became a muted platform to eat the juicy, bright berries.
Fromthe cookbook Best of Waffles and Pancakes
3 large eggs, seperated at room temperature
1 cup yellow cornmeal
1 cup all purpose flour
1 Tb granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup buttermilk
Preheat waffle iron. In a medium bownl, combine the cornmeal, flour, granulated sugar, baking powder, and baking soda.
In a small bowl, whisk the buttermilk, egg yolks, and butter. Pourthis mixture into the dry ingredients, stirring until a lumpy batter is formed.
In a clean, dry medium sized bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
Add about 1/3 cup of batter onto the hot, greased waffle iron. Bake for 2 to 3 minutes or until the waffles are golden brown.