Cornmeal Waffles With Blueberry Orange Syrup Recipes

CORNMEAL BELGIAN WAFFLES

Steps:

• In medium bowl, stir Bisquick mix, cornmeal, milk, oil, vanilla and whole egg with fork or whisk until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter.
• Heat Belgian waffle maker; brush with vegetable oil. For each waffle, pour 3/4 to 1 cup batter onto center of hot waffle maker. Close lid; bake about 4 to 5 minutes or until steaming stops and waffles are golden brown.
• Meanwhile, in 1-quart saucepan, heat syrup, walnuts and butter to simmering over medium heat. Serve waffles with walnut syrup.

CORNMEAL WAFFLES WITH BANANA BOURBON SYRUP

Steps:

• Melt 5 tablespoons butter either on the stove or in the microwave. Set aside.
• In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides. Add bananas in a single layer. Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more. Transfer to a bowl.
• Add bourbon to pan and let simmer until mostly evaporated, about 1 minute. Pour in syrup and nuts; simmer until just heated through. Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
• In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks. Immediately fold into batter.
• Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep warm in a 200-degree oven until ready to serve. Serve with banana syrup on top.

CORNMEAL WAFFLES

Steps:

• Preheat a waffle iron, and coat with cooking spray.
• In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
• Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.

CORNMEAL WAFFLES WITH BLACKBERRY SYRUP

Steps:

• For the cornmeal waffles: Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
• Combine the buttermilk and sour cream in a 2-cup measuring cup. Make a well in the dry ingredients and add the buttermilk mixture, melted butter and eggs. Mix until well combined, then allow to rest for 10 minutes.
• Meanwhile, preheat a waffle iron (to medium-high heat if the waffle iron has a heat setting). Grease the waffle iron with cooking spray. Working in batches, add the batter in 1/2 cup increments or the amount recommended by the waffle iron manufacturer and cook according to the manufacturer's instructions. Transfer to a platter or plates.
• For the blackberry syrup: Put the blackberries and maple syrup in a small saucepan over medium heat and cook until simmering, about 1 minute. Mash the blackberries with a potato masher until broken down and their juices are released. Cook until warmed through, about 1 minute. Stir in the butter and lemon juice and serve warm.
• Serve the waffles with the warm blackberry syrup.

CORNMEAL WAFFLES WITH BLUEBERRY-ORANGE SYRUP

Steps:

• Syrup: combine the blueberries, sugar, orange juice, and cinnamon in a saucepan; stir well.
• Bring to a boil, then decrease heat to low and simmer, uncovered, until slightly thickened, about 8 minutes.
• Remove from heat and set aside.
• Waffles: preheat a waffle iron.
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
• In another bowl, beat together the milk, egg, and 2 tablespoons of the melted butter.
• Pour into the flour mixture and stir until combined.
• Grease the waffle iron with the remaining 1 tablespoon melted butter.
• Ladle the batter, about 1/4 cup at a time, onto the waffle iron and cook according to the manufacturer's directions until golden.
• Transfer the waffles to a plate; keep warm.
• Repeat with remaining batter, adding more butter if needed.
• Divide the waffles among individual plates, top with the blueberry-orange syrup and serve.