I have been having a waffle craving for a couple of weeks now, and my coworkers and I are planning a brunch/breakfast potluck this weekend at work. I offered to make WAFFLES!!!!! I just love the word even (WAFFLES!!!!)
This is is my go-to, favourite waffle (WAFFLES!!!!!) recipe. The cornmeal gives a nice crispness, and the lemon flavour is very light. Excellent with berries, and syrup. Can be easily adapted for savoury flavours too.Lemon Cornmeal Waffles (!!!!)
Makes 12 or more
1 1/4 cup all purpose flour
2 tbsp sugar
1/2 cup fine cornmeal
1 tbsp baking powder
1/2 tsp salt
2 tsp finely grated lemon zest
2 large eggs, separated
1 1/4 cup milk - scant measure
4 tsp lemon juice
1/2 cup vegetable oil, or melted butter
extra oil/butter for waffle iron
In 2 cup measure, measure milk, and add lemon juice. Stir well and set aside to sour for about 15 minutes. This makes soured milk which makes a good replacement for buttermilk which is what the original recipe called for.
In separate large bowl, combine flour, sugar, cornmeal, baking powder, salt, lemon zest, and mix well. Set aside.
In separate bowl, combine soured milk, oil, egg yolks. Blend to combine. Pour into flour mixture and mix gently to combine. Do not over mix, some lumps are OK, like a pancake batter. Set aside to rest.
Heat up waffle iron, oil/butter griddle if needed.
In separate clean and dry bowl, beat egg whites until soft peaks form. Gently fold into batter to lighten.
Pour some of batter into iron and cook until done, often when steam lessons, about 4 minutes. I like mine crispy, so I let them cook to a deeper brown.
Place on heat proof plate and keep warm in oven on low temp until ready to serve. Or freeze and reheat in oven for 15-20 minutes, then serve warm.
I actually made these for a breakfast potluck at work, so I will let them cool to room temp, then refrigerate and we will reheat them by toasting them in the toaster - a la Eggos.
more about my love of WAFFLES on my blog if anyone is interested, and a link to the original Anna Olson recipe, which included a wonderful recipe for strawberry rhubarb syrup too