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 couldn’t help myself…

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 waffles… oh the waffles would be fluffy, crisp on the outside, light and melt-in-your-mouth delicious.

I’m pleased to say my dreams won over, I’ve put the waffle maker to work, we’ve made some good waffles since; not as much as I’d like, and not usually in the earliest of mornings – but I’ve loved the scent of waffles wafting through the kitchen, and I’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 – and I had all the ingredients at home, it was almost too perfect.
If you’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, it’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.

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Lemon Cornmeal Waffles

Adapted from Every Body Likes Sandwiches
INGREDIENTS

• 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

DIRECTIONS

1. Place flour, cornmeal, baking powder, baking soda, salt and nutmeg into a large bowl and mix
2. In a smaller bowl, whisk oil, milk, yoghurt, lemon juice and zest and maple syrup to blend
3. Pour the wet ingredients into the dry ingredients, gently folding until well mixed
4. Pour batter into waffle maker and proceed per manufacturer’s instructions
5. Serve immediately with maple syrup and or your favourite topping, cool completely and freeze for future use

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