My first homemade waffles were made in my very first waffle maker purchased while vacationing one year. While the kids were enjoying the beach I was dreaming about getting home and making waffles. The kids are all grown up and taking their children to the beach and I’m still dreaming waffles!
The round Belgian waffle maker I purchased so many years ago is still going strong but it was definitely time to invest in a newer one. This time I went square but still the Belgian variety because thick, fluffy waffles are the way to go in my opinion.
The first waffle recipe I used was copied from someone else’s recipe book with permission of course and it’s been my go- to recipe for just about as many years as the waffle maker.
I recently came across this recipe for Lemon Cornmeal Waffles quite unexpectedly and along with a new waffle maker, trying a new waffle recipe just seemed right. It was the addition of lemon zest and cornmeal that caught my attention but I just knew the buttermilk was going to add to this delicious combination.
While the cornmeal adds taste and texture to these waffles, as always lemon zest has a way of enhancing the flavor of almost anything!
Lemon Cornmeal Waffles
1 ¼ cups all-purpose flour
½ cup cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons lemon zest
1 ¼ cups buttermilk
½ cup corn or canola oil
2 large eggs separated
- Sift together into a bowl flour, cornmeal, sugar, baking powder and salt.
- In a separate bowl whisk together buttermilk, oil, egg yolks and lemon zest.
- Add wet ingredients into dry ingredients just until blended, do not overmix a few lumps are okay.
- Whip egg whites until they hold a soft peak when beaters are lifted then gently fold into waffle batter.
- Preheat waffle iron then add about 1/3 of a cup of batter into iron (for a 4×4 inch waffle) and bake for approximately 4 minutes depending on your iron.
- Keep waffles warm in a 200 degree oven until ready to serve.
Notes, Tips and Suggestions
- These waffles freeze well. To serve, place frozen waffles on a wire cooling rack in a 300 degree F. oven for 20 minutes.
- The addition of blueberries or well drained crushed pineapple would go well with this batter.