From the moment I saw this recipe, I knew I would be making it. I had a bite of a corn waffle at The Hen House back in August and immediately regretted having chose the buttermilk waffle. Corn waffles are SO flavorful.
It’s unusual for me to feel motivated to make breakfast (other than a bowl of oatmeal) but with the warm weather this weekend, I couldn’t resist. These waffles were outstanding. They were delicate yet filling and the lemon complemented the blueberry sauce so well.
Lemon Corn Waffles with Blueberry Sauce
adapted from Vegan with a Vengeance
- 1 1/4 c. all-purpose flour
- 2 t. baking powder
- 1 .t baking soda
- 1/2 t salt
- 3/4 cornmeal
- 1/4 c. canola oil
- 2 c. unsweetened vanilla almond milk
- 1/4 c. non-fat Greek yogurt
- Zest and juice from 2 lemons
- 1/4 c. sugar
Preheat waffle iron (according to manufacturer’s directions). Sift together first 5 ingredients in a large bowl. In another bowl, mix remaining ingredients until well combined. Create a well in flour mixture and mix in the wet ingredients just until combined. Make waffles according to the manufacturer’s directions.
Makes 4-6 Belgian waffles (Note: I halved recipe and it worked fine)
- 1 1/2 T. arrowroot powder
- 1 lb frozen blueberries, partially thawed
- 1/2 c. maple syrup/agave blend
- 1 t. vanilla extract
In a small saucepan off the heat, toss arrowroot powder with blueberries until it is mostly dissolved. Mix occasionally, should be done in ~5 minutes. Over medium heat, cook until moisture is released and blueberries are warmed. Add maple syrup/agave blend and vanilla. Heat for a few more minutes until sauce has thickened to desired consistency.