CORNMEAL WAFFLES

Grandpa Y's Cornmeal Waffles
cornmeal waffles
Grandpa Y's Cornmeal Waffles
A big thing with my grandparents growing up was brunch on the weekends—Belgian waffles were the dish of choice. Damn, make grandpa makes a good waffle. We’d gather around, chattering away, CBC Radio on in the background, waiting for brunch to be served. The endless toppings for the waffles were laid out on the lazy-Susan placed in the middle of the table. There were Summerland Sweets syrups of all kinds, Rogers syrup, molasses, homemade yogurt...My favorites were always peach and blueberry Summerland Sweets, and brown sugar + lemon. Once the waffles were served, I’d ever so carefully fill each individual compartment with a different type of topping before digging in. My grandpa shared some great words about topping selection:
"Collect syrups you like. There's Aunt Jemima, of course, but we like Rogers Golden as well or better. You CAN buy maple flavouring and make up your own (much cheaper) Maple Syrup from Golden. And check out the `berry' syrups in the grocery stores (or even coffee shops; Decadent Desserts used to have liquer toppings for instance). Brown sugar and lemon goes well. Zelda likes Molasses (NOT baking m. - it's a little strong). Hazelnut is great along with Raspberry or Strawberry. My best ever is now Chocolate/Cranberry/Cabernet sauce from the Okanagan (or home made) with a little added Golden Syrup."
Cornmeal Waffles
Slightly modified from my grandpas recipe // Makes 6 wafflesNow, as a responsible consumer, I have to tell you to look for a non-GMO, or at least organic cornmeal. Corn is a HUGE commodity crop and is an equally as large issue, but that's a whole other post in itself.

Ingredients
1 egg
2 tsp baking powder
3/4 cup almond milk (or other non-dairy milk)
1/4 cup coconut oil, melted
2 tsp honey
2 TBSP cornmeal
1/4 tsp salt
1/2 cup quinoa, cooked
1/2 cup whole wheat flour
1/4 tsp nutmeg, fresh grated
1 tsp cinnamon

Preheat the waffle maker. In a bowl, combine the egg, almond milk, baking powder, honey, salt and cornmeal. Slowly add the flour and mix, taking care not to over-blend. Ladle in to waffle iron. My grandpa notes that he leaves the iron open for the first part of the cooking, so as to not squish the waffle too much and to keep it from sticking. I haven't tried it myself, but it makes good sense. Cook according to your irons instructions. Serve with plenty of syrup.

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