Name: Cornmeal Buttermilk Waffles
Yield: Makes about eight to ten 6- to 7-inch (15 to 17½-cm) waffles
Cuisine: United States
Ingredients: Waffle iron; 2 large eggs; 6 tablespoons (¾ stick) unsalted butter, melted; Butter and warmed maple syrup for serving; ½ teaspoon salt; 1 tablespoon sugar; 1 cup buttermilk; ¼ teaspoon baking soda; 1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); ⅓ cup stone-ground yellow cornmeal; 1 teaspoon active dry yeast; 1 cup whole milk

Preparation info

Makes about eight to ten
6- to 7 inch
waffles

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Making yeast-risen waffles isn’t at all time consuming, so don’t worry, you won’t have to get up at 3:00 a.m. to have them ready for breakfast. In fact, most of the mixing is accomplished in about 10 minutes the night before. All you have to do in the morning is heat up the waffle iron and bake the waffles. Thanks to my dear friend Dorie Greenspan, the waffle maven, for suggesting the method here. You’ll notice that there’s a little bit of baking soda in the batter—it isn’t there as leaveni