Cornmeal Waffles With Blueberry-Orange Syrup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In Williams-Sonoma: Cabin Cooking Ingredients:
3/4 lb blueberries (fresh or thawed frozen) |
1/4 cup sugar |
1 orange, juice of |
1/4 teaspoon ground cinnamon |
1 cup all-purpose flour |
1 cup yellow cornmeal |
2 tablespoons sugar |
1 tablespoon baking powder |
salt, a pinch |
1 1/2 cups milk |
1 egg, at room temperature, lightly beaten |
3 tablespoons unsalted butter, melted (plus butter as needed) |
Directions:
1. Syrup: combine the blueberries, sugar, orange juice, and cinnamon in a saucepan; stir well.
2. Bring to a boil, then decrease heat to low and simmer, uncovered, until slightly thickened, about 8 minutes.
3. Remove from heat and set aside.
4. Waffles: preheat a waffle iron.
5. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
6. In another bowl, beat together the milk, egg, and 2 tablespoons of the melted butter.
7. Pour into the flour mixture and stir until combined.
8. Grease the waffle iron with the remaining 1 tablespoon melted butter.
9. Ladle the batter, about 1/4 cup at a time, onto the waffle iron and cook according to the manufacturer's directions until golden.
10. Transfer the waffles to a plate; keep warm.
11. Repeat with remaining batter, adding more butter if needed.
12. Divide the waffles among individual plates, top with the blueberry-orange syrup and serve.
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