So this summer I bought a little waffle maker intent on making a ton of waffles.
You see, I owned a waffle maker previously; it just sat there taking up space, and produced not a single waffle until I gave it away one day.
I went into my second waffle maker purchase determined to do things differently this time; I tried not to get too excited, but I couldnâ€™t help myselfâ€¦
I envisioned stealing into the kitchen on dusky weekend-mornings, and the cathartic process of mixing floor, and milk and other wholesome ingredients, pouring batter onto the hot griddle as sweet heady smell of waffles cooking fill the tiny apartment. And the wafflesâ€¦ oh the waffles would be fluffy, crisp on the outside, light and melt-in-your-mouth delicious.
Iâ€™m pleased to say my dreams won over, Iâ€™ve put the waffle maker to work, weâ€™ve made some good waffles since; not as much as Iâ€™d like, and not usually in the earliest of mornings â€“ but Iâ€™ve loved the scent of waffles wafting through the kitchen, and Iâ€™ve had a few tasty fluffy ones.
We had waffle bread with whipped coconut cream and raspberries when they were in season.
There was the salad of arugula and summer fresh fruit with mustard vinaigrette and waffles for lunch
I made a big batch and froze them for breakfast in a hurry, which was a big hit with my little houseguest over the summer.
The lemon cornmeal waffles recipe was one of the very first I came across when scouring the internet for dairy-free and egg-free waffle recipes â€“ and I had all the ingredients at home, it was almost too perfect.
If youâ€™ve been reading this blog for a while, you know how much I love cornmeal/polenta.
And these waffles are exceptional, the cornmeal make these waffles shine; it retains its crisp texture and impacts a unique mildly sweet nutty flavour, and a nice lemony kick.
These waffles taste a little like cornbread but airier, itâ€™s big flavour for just a few ingredients and not too much work and I sometimes double the recipe and freeze the leftovers, I pop them in the toaster on those busy or lazy mornings and breakfast’s a go.
I love mine with my sweet and tart blueberry maple sauce.
Lemon Cornmeal Waffles
Adapted from Every Body Likes Sandwiches
- 11/3 cups all-purpose floor
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoons ground nutmeg
- 1/4 cup sunflower or grape seed oil
- 2 cups almond milk (or other nut milk)
- 1/4 cup dairy-free yoghurt (I used Trader Joe’s cultured coconut milk yogurt)
- Zest and juice of 2 lemons
- 2 tablespoons maple or agave syrup
- Place flour, cornmeal, baking powder, baking soda, salt and nutmeg into a large bowl and mix
- In a smaller bowl, whisk oil, milk, yoghurt, lemon juice and zest and maple syrup to blend
- Pour the wet ingredients into the dry ingredients, gently folding until well mixed
- Pour batter into waffle maker and proceed per manufacturerâ€™s instructions
- Serve immediately with maple syrup and or your favourite topping, cool completely and freeze for future use
That is the cutest waffle maker I’ve ever seen! Yum, these look great!2 December, 2013 at 10:48 am
Thanks Katie! Frankly, I just picked the most inexpensive one I could find, just in case I ended up not using it 🙂2 December, 2013 at 1:06 pm
Oh E, you had me at lemon. What brand of waffle maker do you use? Making my list for Santa.5 December, 2013 at 2:19 am
It’s from Hamilton Beach, works well and clean up easy. Hope Santa brings you one! 🙂5 December, 2013 at 1:02 pm
Gorgeous, gorgeous, gorgeous. About to send you an emailllllll5 December, 2013 at 10:29 am
Thank you, thank you! I’ll be on the look out for that email 🙂5 December, 2013 at 1:03 pm
What a great site – thanks!6 December, 2013 at 12:56 pm