I've been enjoying working my way through the waffle cookbook and I figured waffles are always a good way to coax the Kidlet out of be in the morning, so I gave these cormeal ones a try. The Kidlet didn't like them quite as well as the buttermilk waffles I made last time, but they still ranked quite highly and I really enjoyed them too.

The author suggests that they are particularly good with blueberry compote or molasses-orange compound butter. I didn't bother with any of that though. The Kidlet wanted butter and some of Grampie's red currant jelly on hers. TF had some leftover cranberry-orange relish as her topping of choice. And I just had mine plain with some haggis on the side.

Cornmeal Waffles

Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 200g cornmeal
• 140g all-purpose flour
• 2 1/2 Tbsp. sugar
• 1/2 tsp. coarse sea salt, ground
• 1 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 2 1/3 c. buttermilk
• 2 large eggs, separated
• 6 Tbsp. unsalted butter, melted

Directions

1. Preheat waffle iron.
2. Combine cornmeal, flour, sugar, and salt.
3. Sift in baking powder and baking soda and mix well.
4. Beat egg yolks into buttermilk.
5. Mix butter into buttermilk mixture.
6. Pour wet ingredients into dry and stir to combine.
7. In a clean bowl, beat egg whites until soft peaks form.
8. Fold egg whites into batter until just combined.
9. Scoop a portion of batter into the waffle iron and cook according to manufacturer directions. Repeat until all batter has been used up.
10. Serve with butter, maple syrup, fresh fruit, fuit compote, jam, and/or compound butter.