These waffles are light and crispy and tastes so good! This was on our brunch menu as my take on classic southern chicken and waffles- Pulled Pork Pernil and waffles with Guava Infused Maple Syrup. This would also be delicious as a sweet treat topped with fresh berries and whipped cream.
For the waffles:
- 4 Tbs. (1/2 stick) unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone ground
- 2 tsp. double-acting baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 cups buttermilk
- 1/4 cup pure maple syrup
- 2 eggs
To make the waffles, preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.
Melt the butter; set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In another bowl, thoroughly combine the buttermilk, maple syrup and eggs. Pour the liquid ingredients over the dry ingredients and whisk until the ingredients are just combined. Stir in the melted butter.
Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out 1/2 cup of batter (or the amount recommended by the manufacturer’s instructions) onto the hot iron. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest. This step is important if you wan them to remain crisp!