After the gifts are unwrapped and the kids (and some adults) have collapsed on the floor, it’s time for breakfast. While I’m partial to pancakes, waffles are infinitely easier because you can pour the batter into the waffle iron and make more coffee (or bacon, or sausage). These are light and fluffy waffles that aren’t too sweet, so be sure to pass maple syrup for the sweet tooth in the crowd. The cornmeal gives them a nice crunch and added texture. You can play around with flavorings, too; add cinnamon or nutmeg or dried or fresh herbs (chives, oregano, or cayenne pepper) to make it savory. (I’ve even added diced cooked bacon to the batter for a salty/sweet combo—heaven.) And it literally takes only minutes to make, exactly what you need with a house full of guests.
- 1 3/4 cups buttermilk (see Note)
- 2 eggs
- 5 tablespoons unsalted butter, melted and cooled OR 1/3 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat a waffle iron.
- In a small bowl whisk together the buttermilk, eggs, and butter.
- In a large bowl combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the buttermilk mixture to the flour mixture and stir gently just to combine. (Do not overmix; it will look slightly lumpy.)
- Ladle the batter into the waffle iron. Makes 8 waffles
Note: If you don’t have buttermilk, you can make your own. Just add 1 tablespoon lemon juice or apple cider or white vinegar to 1 cup milk; stir and let stand for 5 minutes.