Cornmeal Waffles with Peach Maple Syrup
This recipe was in the Statesman (the Utah State University newspaper)
For the waffles:
1 cup, plus 2 tablespoons flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup sour cream
3/4 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
For the syrup:
1/2 cup pure maple syrup
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons heavy cream
1 medium-sized, ripe peach, peeled and pit removed.
We did not try the syrup but I included it because it
sounded yummy. Instead we had some runny peach jam that was just as yummy I am
sure. Oh and don't forget the whipped cream on top!
Directions:
In a medium bowl whisk together the flour, cornmeal, sugar,
baking powder, baking soda and Salt. Set aside.
In a separate bowl, combine the eggs, sour cream, milk,
vegetable oil and vanilla, and beat until well blended. Note: If you want to
make the recipe a little healthier, you can substitute applesauce for some or
all of the sour cream. (we used sour cream)
Pour the wet ingredients into the dry ingredients and stir
together just until they are combined. Be careful not to over mix the batter,
because it will result in chewy, dense pancakes with no spring or fluff to
them.
Heat your waffle iron to medium and lightly butter it. Make
sure you wait until it is fully heated so that you do not have to wait too long
for your first waffle to cook and then burn your second waffle. Patience pays
off here.
Once the iron is ready, scoop the batter on and cook until
the waffles are golden brown. Serve with sliced peaches and peach maple syrup.
Note: You can also just make pancakes with this batter. Just make the recipe
according to the directions and cook the batter on a skillet or frying pan
instead.
To make the syrup, puree the pealed peach - either using a
blender or a food processor - until it is completely smooth.
Meanwhile, combine the maple syrup, brown sugar and butter
in a sauce pan. Cook over medium-high heat, stirring often, until the butter
melts, the sugar dissolves and the resulting liquid comes to a boil. Boil for
two minutes, then stir in the heavy cream and bring the mixture to a boil
again.
Remove from the heat, stir in the peach puree and let sit
for five minutes before serving. This allows the flavors to blend and the syrup
to thicken. Store covered in the refrigerator for up to two weeks.
Note: The best way to freeze these waffles is to lay them in
a single row on a baking sheet and place in freezer for 1-2 hours until the
waffles are totally frozen. Then you can just gather up all the waffles and put
them in a Ziploc bag together, and store it in the freezer for up to three
months. You can reheat then in the toaster, microwave or on a baking sheet in
the oven at 400 degrees.
-Jennelle Clark rights a food column in the Utah State
University's Statesman
and also runs an online food blog foodislikeart.blogspot.com. Check out her
post of this recipe here.
