Cornmeal Waffles with Blackberry Bourbon Maple Syrup
A fantastic way to start the weekend! Crispy and light waffles topped with a delicious blackberry bourbon maple syrup
Ingredients
For the syrup
- 6 ounces blackberries fresh or frozen
- 2 Tablespoons bourbon
- 1 Tablespoon lemon juice
- 1 Tablespoon granulated sugar optional
- ½ cup maple syrup
For the waffles
- 5 Tablespoons unsalted butter melted
- 1 ¼ cups all-purpose flour
- ¾ cup ground cornmeal
- 1 Tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup dairy-free sour cream or yogurt
- 1 cup almond milk or milk of your choice
- 4 eggs separated
- toasted almonds optional, for topping
Instructions
- In a small saucepan over medium heat, combine the blackberries, lemon juice, bourbon and sugar (if using). Bring to a boil and reduce heat to low. Simmer until berries soften and liquid begins to thicken, about 10 minutes. Stir ocassionally, smashing some of the berries. Set aside to cool.
- In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. In a separate bowl, whisk togetehr dairy-free sour cream or yogurt, almond milk, melted butter and egg yolks. Fold wet ingredients into dry ingredients.
- In a stand mixer fitted with the whisk attachment, whip the egg whites until they form stiff peaks. Gently fold into the batter until no white streaks remain.
- Heat waffle iron and grease with cooking spray. Cook waffles (about ½ cup batter per waffle) until golden and crisp.
- Serve waffles with blackberry bourbon maple syrup and toasted almonds (optional).
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