I made these in a Belgian-style waffle iron (I’m like a broken record, guys, but I’m still obsessed with this one because removable, dishwasher-safe plates) but I think they’d be just fine in a standard, shallower one.
Joy called for 2 tablespoons honey but I skipped it, wanting fully savory waffles. I did not skip the suggested tablespoon of molasses and hope you do not. It adds the faintest hint of sweetness and a real nuanced flavor.
- 3/4 cup (100 grams) coarse yellow cornmeal
- 3/4 cup (100 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon (15 ml) molasses
- 1 cup (235 ml) buttermilk, well-shaken
- 4 tablespoons (55 grams) melted unsalted butter
- 1 large egg
Brush waffle iron with melted butter or coat with nonstick spray. Ladle in waffle batter, 1/4 cup at a time. (It makes 4 or so -inch finished waffles, cute ones made for an egg on top.) Cook until lightly browned and carefully transfer to rack in oven. They’ll crisp as they set. Repeat with remaining batter. You should get 8 waffles out of this, ideal for 2 per person.
Waffles keep well for 4 days in fridge and longer in freezer. Waffles re-crisp and come back to life in a warm oven.
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