Recipe by Tara Bench
Cornmeal Waffles With Cinnamon-Pecan Maple Syrup
- 1⁄2 cup (1 stick) unsalted butter
- 1⁄4 teaspoon salt
- 11⁄2 cups pure maple syrup
- 1 cup coarsely chopped, toasted pecans
- 1⁄4 teaspoon cayenne
- 1 teaspoon ground cinnamon
- 11⁄4 cups all-purpose flour 3⁄4 cup yellow cornmeal
- 1⁄4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup canola or avocado oil
- 4 tablespoons unsalted butter, melted
- Vanilla yogurt, for serving
- Make syrup: In a medium saucepan over medium heat, melt butter and salt and cook until browned and nutty smelling, stirring often, 4 to 6 minutes. Stir in maple syrup, pecans, cayenne, and cinnamon. Bring to a simmer, and simmer for 2 minutes. Remove from heat.
- Make waffles: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and remaining salt. In a separate bowl, whisk together eggs, buttermilk, oil, butter, and vanilla. Add egg mixture to flour mixture and stir just to combine.
- Heat waffle iron, and ladle 1 to 2 cups batter into iron, depending on the style waffle iron you have. Cook until baked through and just turning golden, about 4 to 5 minutes. Place waffles in a warm oven to keep warm while you make the rest.
- Serve with syrup and a dollop of vanilla yogurt.