cornmeal buttermilk waffles with strawberries
On the momentous occasion of bringing home some of the season’s first local strawberries, it seemed like a good time to make some waffles. As far as I’m concerned, the combination of sweet summer fruit and corn is always perfect (consider rosemary pancakes with cherries or sour cherry cornmeal upside-down cake). And these waffles are no exception–the whole-wheat flour and cornmeal combine for a texture that’s at once delicate and toothsome, with a hint of sweetness from the corn and the slightest tang from the buttermilk.
Omitting the sugar, these waffles would be awesome as a savory counterpart to chicken and gravy, or even steak, creamed spinach, or eggs. They would also pair nicely with any number of summer stone fruits and berries.
Cornmeal Buttermilk Waffles with Strawberries
makes roughly 12 individual waffles
1 cup corn meal
1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 – 2 tablespoons sugar or honey (optional)
2 cups buttermilk
4 tablespoons butter, melted and cooled
1 cup sliced strawberries, plus more for garnish
Preheat your waffle iron. In a medium bowl, combine the corn meal, flours, baking powder, and salt. In a small bowl, lightly beat the eggs, add the sugar or honey, buttermilk, and melted butter. Fold the wet ingredients into the dry, and then fold in the sliced berries.
Use approximately 1/4 cup of batter per waffle. Keep cooked waffles warm on a platter in a 200 degree oven. Serve with a smattering of fresh strawberries, and a drizzle of maple syrup.