Buttermilk Corn Waffle With Berry Syrup Recipes

BUTTERMILK CORNBREAD WAFFLES

Steps:

• In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set it aside.
• In another medium bowl whisk the eggs lightly. Add the buttermilk, oil, and vanilla and whisk again until well combined. Add the egg mixture all at once to the well in the flour mixture. Stir just until moistened (batter should be slightly lumpy). Set the mixture aside while you preheat your regular or Belgian waffle iron. The waffle batter will be somewhat thin but will thicken a bit as it rests.
• Lightly grease your waffle iron with non-stick cooking spray (or according to manufacturer's directions). Add as much waffle batter as needed for your particular waffle iron (I use ½ cup per waffle for mine). Close the lid and cook until browned and crisped. Use tongs to transfer waffle to a serving platter. Repeat with remaining batter.
• Serve warm with Maple Honey Cinnamon Butter and additional pure maple syrup, if desired
• Add all the ingredients to a small bowl and use an electric mixer to beat until well combined and fluffy. Serve at room temperature.
• Make it in advance and store it in an airtight container in the refrigerator for up to one month. Allow to soften at room temperature for 30 minutes before serving.

BUTTERMILK PANCAKES WITH VANILLA BEAN-BERRY SYRUP

Steps:

• Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat. Just before the mixture comes to a simmer, remove from the heat, stir in the berries and set aside for at least 30 minutes to let the flavors meld. Remove the vanilla bean before serving.
• Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl. In a separate bowl, whisk the buttermilk, eggs and oil. Stir the wet ingredients into the dry until just blended. Leaving a few lumps will result in fluffier pancakes.
• Heat a large nonstick skillet or griddle over medium heat. Add enough oil to grease it lightly and leave a film on the bottom of the pan.
• Working in batches, ladle the batter, about 1/2 cup at a time, into the pan. Cook until the pancakes are golden brown on the bottom and bubbles start to form on top, about 3 minutes, then flip and continue cooking another 2 minutes. Repeat with the remaining batter. Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish. Serve topped with the berry syrup, butter and confectioners' sugar.

BUTTERMILK CORNMEAL WAFFLES

Steps:

• Combine the first 4 (four) ingredients (if you are using wheat germ or flax seed combine with dry ingredients) in a large mixing bowl; set aside. Stir buttermilk and oil together add vanilla as well; set aside. Blend egg whites in a dry mixing bowl until stiff peaks form; set aside. Mix buttermilk mixture into flour mixture; blend until smooth. Gradually fold in egg whites; pour by cupfuls onto a hot, greased waffle iron. Heat according to waffle iron manufacturer's instructions.

CORN WAFFLES WITH STRAWBERRY SYRUP

Steps:

• Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don't want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.
• Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don't worry about any small lumps).
• Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5-7 minutes. Transfer to wire rack in oven as you go.
• Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.

LEMON BELGIAN WAFFLES WITH BERRY SYRUP

Steps:

• Combine flour, salt, baking powder, and nutmeg in a bowl; make well in center; set aside.
• In another bowl, combine buttermilk, lemon zest and juice, blend well.
• Add egg yolks to buttermilk mixture and mix until well incorporated.
• In a clean bowl (free of any grease) beat egg whites at low speed until they begin to froth.
• Add cream of tartar and beat at high speed until glossy, stiff peaks form; set aside.
• Add buttermilk mixture to well in flour mixture and whisk until no large lumps remain.
• Gently fold 1/2 of egg whites into batter, then fold in remaining egg whites (batter will be streaked with egg whites).
• Bake waffles on preheated waffles iron to a rich golden brown.
• Serve immediately topped with warm berry syrup.
• Berry Syrup:.
• Bring water and corn syrup to a boil in a saucepan over medium heat.
• Add sugar and stir to dissolve.
• Add berries.
• Lower heat to low and cook gently for about 30 minutes.
• Serve warm.

SCALLION CORNMEAL WAFFLES

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
• In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
• Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
• Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
• Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

CORNMEAL BUTTERMILK WAFFLES NESBITT

Steps:

• Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times and stir in wheat germ.
• 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.

GRANDMA'S BUTTERMILK SYRUP

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

BUTTERMILK SYRUP

Steps:

• In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.