Cornmeal Waffles
Waffles might be my children’s love language. When I’m feeling like we’ve had eggs and toast a few too many days in a row I like to surprise them with waffles for breakfast! I’m always surprised by how easy it is to whip them up and actually prefer making waffles to the endless flipping of pancakes on the griddle. I like that I can plop the batter on, close the lid and walk away for a few minutes to do some dishes or sit and drink my tea until the timer goes off. Recently, I was looking for a cozier rendition of waffles for this time of year. Of course, pumpkin waffles would be delightful, but I wanted something toothsome and earthier that would keep us full until lunch. I grabbed my bag of masa flour and whipped these up. They are dense in the best way, almost like a cornbread and are the perfect sponge for homemade berry compote. They would be equally delicious with maple syrup though!
Ingredients:
Makes 8 servings
Waffles:
4 tablespoons butter, melted
2 eggs
¼ cup sugar
1 teaspoon vanilla
1 ½ cups milk
½ cup yogurt
1 ½ cups flour
1 cup masa flour or cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions:
Preheat your waffle maker. In a large bowl, combine the melted butter with the eggs, sugar, and vanilla. Whisk well. Add the milk and yogurt and whisk again. Add the flour, masa flour (or cornmeal), baking powder, baking soda, and salt. Stir until just combined. Cook according to your particular waffle maker. We have this one and it’s still just holding on after 10 years, although it’s due for a replacement! You can either cook all of the waffles at once or you can save the batter to cook fresh the next day. It will last in the fridge for about 3 days. If you want to freeze the waffles, let them cool completely before putting in the freezer otherwise they’ll stick together. Reheat in a toaster or the oven at 300 degrees until warm and crisp again!
