Cornmeal Waffles with Blue’Beer’y Compote
PREP: 10 MINUTES
COOK: 20 MINUTES
SERVINGS: 3 - 4 SERVINGS
- 3/4 cup finely ground cornmeal
- 1 cup all-purpose flour (gluten free may be substituted)
- 1 Tbsp pure maple syrup
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 egg, room temperature
- 1 cup buttermilk, room temperature
- 5 Tbsp butter, melted
- ½ lb frozen or fresh blueberries
- ¾ cup beer (a citrus IPA or sour beer is best)
- ½ cup sugar, less if berries are sweet
Combine cornmeal, flour, maple syrup, baking powder, baking soda and salt. Whisk eggs, buttermilk and butter together in a separate bowl, then fold in the dry ingredients. Don’t overmix, small lumps should be visible.
Allow batter to sit for 15 minutes. During the last 3 minutes of this rest period, preheat your Nordic Ware Stovetop Waffle pan halves over medium heat. Using a pastry brush, season both halves of iron with butter or vegetable oil. Pour batter into center of iron, and cook 3-4 minutes total, flipping waffle pan halfway through the cooking time so that both sides of waffle are evenly browned. Repeat with remaining batter.
Combine all ingredients in a small saucepan and bring mixture to a boil. Turn down to medium low heat and simmer for 20 minutes, until liquid is reduced by half and thickened. Serve warm or room temperature, spooned over fresh cornmeal waffles.
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