One of the funny things about being a recipe developer is that my friends are always asking me to recreate dishes from restaurants. Hardly a week goes by where someone doesn’t send me a picture of something they enjoyed, asking me to figure out how to recreate it. The latest entry in my long list of requests was (surprise) a cornmeal waffle, and I was intrigued enough to spend all week experimenting with my own recipe. The results blew me away.
It turns out, adding cornmeal to waffles is the biggest secret in the waffle-making world. Far from being just cornbread in the shape of a waffle, this recipe (which uses half cornmeal and half whole wheat flour) results in what I might call the perfect waffle; crispy and sweet with just the right flavors and textures. Plus, the ingredient list is dead-simple and the process is as foolproof as it can get. Add some blueberries into the batter and some maple cashew cream over top and breakfast just doesn’t get much better.
Makes 4-5 waffles
- 1 tablespoon ground flaxseed
- 1 cup fine-grain cornmeal
- 1 cup flour whole wheat
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/4 cup non-dairy milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1/3 cup blueberries
- Cashew cream (see below)
As usual in my cooking, we’ll use a flax “egg” to hold these waffles together. To make, combine 1 tablespoon of ground flaxseed with 2 tablespoons of water and set aside until the flax has absorbed the water and turned into a gel (about 5 minutes).
Meanwhile, combine the dry ingredients in a large mixing bowl: fine-grain cornmeal, whole wheat flour, salt, and baking powder.
In a separate bowl, combine the wet ingredients: non-dairy milk, maple syrup, softened/melted coconut oil, and a teaspoon of vanilla.
Once the flax egg is gellin’, add it into the wet ingredients and stir together. Then, carefully pour the wet ingredients into the dry and stir together – being careful not to over mix. At the last minute, add in a handful of fresh or frozen blueberries. Finally, cook the batter according to your waffle iron’s instructions.
Optional Cashew Cream
One of my favorite ways to finish off these waffles is with a drizzle of cashew cream. To make, soak 1/2 cup of raw cashews for at least an hour. Drain the soaking water and then blend with a drizzle of maple syrup, a pinch of salt, and just enough fresh water to form a smooth cream-like consistency.