Cornmeal Buttermilk Waffles
Blog post courtesy of Kayte.
The first recipe I made from the third section entitled Yeast-Risen Breads of The Modern Baker by Nick Malgieri, was the one for Cornmeal Buttermilk Waffles, on page 113. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The recipe makes 8-10 waffles (6-7″ size). I made Belgian Waffles with it, so it makes about 6 of those. Ingredients were: All-purpose flour, salt, yeast, whole milk, buttermilk, butter, sugar, cornmeal, baking soda and eggs. The ingredients get all mixed up and put into a covered bowl where it all rests in the refrigerator overnight until you are ready to make the waffles the next morning.
The next morning you just have to prepare the waffle iron and bake the waffles. (I always love a recipe that you can mix up the night before, park it in the refrigerator overnight, and look like a kitchen magician in the morning by producing waffles in no time at all.)
The author suggests serving the waffles with maple syrup, but he also includes a blueberry sauce recipe with it. Matt loves fruit with waffles, so I mixed up a fresh raspberry sauce for him using the directions in the book for the blueberry sauce. (You can also make the sauce the night before and reheat it in the morning if you like.) And, just for the record, no one specified any whipped cream anywhere in the recipe, but Matt thought it sounded like an extra-fine idea, so I added that for him as well.
I made the batter recipe exactly as written and it turned out delicious. The buttermilk adds a nice little depth and tang to the taste that I just love. The cornmeal adds a little yellowish color to the waffle, a taste that was subtle yet tasty, definitely a repeat.