Cornmeal & Buttermilk Waffles
The sign of a great waffle is a thin crispy exterior and a creamy interior. Heat is important to achieve this, and a batter that isn't too thick.
Ingredients
- 1 cup white flour or gluten-free flour mix
- 1/3 cup wholemeal flour or buckwheat flour for gluten-free
- 1/3 cup cornmeal* or extra white flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk or 2/3 cup milk + 1/3 cup yoghurt
- 2 eggs
- 40 g melted butter
- Greek yoghurt to serve
Instructions
- *Cornmeal is a fine-ground corn-based flour, not to be confused with cornflour, which is extra fine, or polenta that is coarsely ground. It is available from supermarkets and can be used to coat potato and fish cakes, and part of the flour component of cornbread.
- Combine the flours, sugar, baking powder and baking soda in a mixing bowl. Add the buttermilk and eggs and whisk together. Pour in the melted butter and fold together. Check the consistency, it should pour off a spoon easily, if not add an extra splash of milk. At this stage, if time allows, you can set aside the waffle mix for 30 minutes for the flours to hydrate and swell (ie, softer interior).
- Heat a waffle maker on medium high. Once hot, spoon three tablespoons of batter into the maker and secure the lid. Cook for two minutes until golden on both sides. Serve immediately with fig and ginger preserve and thick greek yoghurt.
Notes
Tip: Waffles are best eaten straight from the waffle maker as they will soften as they sit around. If you have an electric waffle maker, set it up on the breakfast table so you can sit and cook while enjoying breakfast. Put the cooked waffles on to a cooling rack for the next person ready for another to help themselves.