Top them with butter and syrup or drown them along with your quarantine sorrows in a whiskey laden blueberry sauce. These cornmeal waffles will be the talk of the table at your next breakfast.
Since everyone in the universe has been stress baking sourdough bread and dry yeast is worth its weight in gold we’re all trying to find creative ways to use our discarded sourdough after a feeding. Crispy, lacy, and slightly tangy these waffles are the perfect use for your discarded sourdough starter. The blueberry compote complements the nutty notes of the corn but is also fantastic poured over a bowl of vanilla ice cream. If you’re feeling extra ambitious or have picky eaters I love setting up a waffle bar with a variety of fun toppings like fruit, sauces, nuts, whipped cream, and chocolate chips in little bowls. It’s an easy way to customize your breakfast experience. With only a minimal amount of sugar in the recipe these are also the perfect waffle to pair with chicken and waffles. Want to go that extra step to make a savory waffle? Add 1/2 cup shredded cheddar cheese and a hand full of chopped chives to the batter. Have fun creating these in your home!
Yield: Makes 8-10 waffles in a standard sized waffle iron
- 2 Cups all-purpose flour
- 1 1/3 Cups yellow cornmeal
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 Tbsp granulated sugar
- 4 eggs
- 1/4 Cup vegetable oil or neutral oil of your choosing
- 1/4 Cup melted unsalted butter, cooled slightly
- 2 Cups buttermilk (regular milk or a milk alternative will work here. I just prefer the flavor of buttermilk)
- 2/3 Cup sourdough starter
- 1 cup blueberry & whiskey compote, recipe to follow
- whipped cream for topping *optional
- Turn your oven to the warm and hold setting and line a baking sheet with parchment. This will be to keep waffles warm while the other waffles cook.
- In a medium size bowl whisk together all-purpose flour, cornmeal, salt, and soda. Set aside.
- In a separate bowl whisk sugar and eggs until combined. Add oil and butter and whisk until smooth.
- In a separate bowl whisk together buttermilk and sourdough starter until smooth.
- Pour the egg mixture into the flour bowl and whisk until combined.
- Add the buttermilk mixture to the batter and whisk until smooth. Scrape the sides of the bowl well to prevent clumping.
- Preheat a clean nonstick waffle iron.
- Pour or scoop batter approximately 1/3 cup at a time into the waffle maker and cook until golden and crispy.
- Place completed waffles in a warm oven and cook remaining batter.
- Top waffles with blueberry compote and a spoonful of fresh whipped cream.
Blueberry & Whiskey Compote
Yield: approximately 1 1/2 cups of compote
- 1 Cup blueberries, fresh or frozen
- 2/3 Cups granulated sugar
- 1 tsp cornstarch
- zest and juice of 1 lemon
- pinch kosher salt
- 2 Tbsp whiskey
- Place blueberries in a small saucepan.
- In a separate bowl whisk together sugar and starch. Add mixture to blueberries and stir to combine.
- Add lemon juice, zest, salt, and whiskey to the pan.
- Place pan over medium low heat and simmer for 15 minutes until the berries have burst and the sauce is viscous but pourable.
- Serve sauce warm or cool and refrigerate for up to one month.
3 thoughts on “Sourdough Cornmeal Waffles with Blueberry & Whiskey Compote”
Wow those pancakes look mouthwatering!! 🙂 We have some recipes too, check them out if you want: https://eatdessertfirstgreece.com/recipes-eng/
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Thanks so much! I’ll definitely check it out!
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