Not much sound on this video (who wants to talk much BEFORE they’ve had their waffles), but here I give you a little walk-through of a somewhat typical morning making buttermilk cornmeal waffles. Yum!
I discovered this recipe on The Kitchen Sink Recipes.com in the post entitled “What the syrup is for“. Here is the recipe, but check out he other great recipes and food-related posts on the blog – Kitchen Sink Recipes.
Buttermilk Cornmeal Waffles
Adapted slightly from Gourmet
Yield: About 16 waffles
1 cup sifted all-purpose flour (sift before measuring)
1 cup yellow cornmeal, preferably stoneground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
2 cups well-shaken buttermilk
6 tablespoons vegetable oil plus additional oil for brushing waffle iron
Accompaniment: pure maple syrup
Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times.
In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.
Preheat a waffle iron and preheat oven to 200 °F.
Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.
Serve waffles with syrup.