Sep 23, 2013
Cornmeal adds a nice texture and nutty flavour to these light and fluffy waffles.
2 cups all-purpose flour
1 cup cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2-1/2 cups buttermilk, room temperature
3 eggs, beaten, room temperature
1/2 cup butter, melted
1 tbsp. lemon zest (optional)
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
Whisk together buttermilk, eggs, melted butter and lemon zest in another bowl. Pour wet ingredients into dry and whisk just to combine. Let waffle batter rest for 5 to 10 minutes before using.
Preheat waffle iron according to manufacturer's instructions.
Ladle or pour enough batter into waffle iron to cover about two-thirds of the grid surface. Close the lid. Cook until steam stops emerging from the waffle iron, and waffles are golden brown and crisp, about 4 minutes. Makes 10 to 12 waffles depending on the size of the waffle iron.
Yield: 10 to 12 servings.