Cornmeal Waffles With Currant-Maple Sauce

Serves: 3

Mckayla Mann

1 January 1970

Based on User reviews:

63

Spice

61

Sweetness

46

Sourness

39

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

3 cup

All-Purpose Flour

1 cup

Cornmeal (medium-grind, preferably stone-ground)

3 tbsps

Cornstarch

1 tbsp

Sugar

1 tsp

Kosher Salt

1 tsp

Baking Powder

1 tsp

Baking Soda

1 large

Egg

1 cup

Buttermilk

1 cup

Vegetable Oil

1 tsp

Vanilla Extract

1 cup

Pure Maple Syrup (preferably grade b, plus more for serving, if desired)

Directions:

1

Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl

2

Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients

3

Let sit 20 minutes (this helps hydrate and soften the cornmeal)

4

Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot

5

Lightly coat with nonstick spray

6

Working in 2 batches, pour 1/2-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes

7

Meanwhile, bring currants and 1/4 cup maple syrup to a boil in a small saucepan over medium-high heat

8

Reduce heat and simmer until syrup reduces a little, about 5 minutes

9

Let cool slightly

10

Serve waffles with currant-maple sauce and additional maple syrup, if desired

11

Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl

12

Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients

13

Let sit 20 minutes (this helps hydrate and soften the cornmeal)

14

Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot

15

Lightly coat with nonstick spray

16

Working in 2 batches, pour 1/2-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes

17

Meanwhile, bring currants and 1/4 cup maple syrup to a boil in a small saucepan over medium-high heat

18

Reduce heat and simmer until syrup reduces a little, about 5 minutes

19

Let cool slightly

20

Serve waffles with currant-maple sauce and additional maple syrup, if desired

21

Do Ahead Sauce can be made 3 days ahead

22

Let cool; cover and chill

23

Reheat gently before serving

24

Sauce can be made 3 days ahead

25

Let cool; cover and chill

26

Reheat gently before serving