Cornmeal Buttermilk Waffles with Pomegranate Syrup

These waffles combine the savory taste of cornmeal with the lightness of added yeast - they melt in your mouth.  And, pomegranate syrup is the perfect accompaniment.

Ingredients:

  • 2 1/2 tsp active dry yeast
  • 1/2 cup warm water
  • 2 eggs, lightly beaten
  • 2 cups buttermilk
  • 1 cup yellow stone ground cornmeal
  • 1 cup light baking flour
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1 stick butter, melted & cooled

Directions:

  • Proof yeast in warm water for 15 minutes.
  • Add eggs and buttermilk, mixing until combined.
  • Whisk in cornmeal, flour, sugar and salt.
  • Beat melted butter into mixture.
  • Cover & refrigerate overnight.
  • Spray waffle iron with cooking spray and bake following manufacturer's instructions.
  • Cook waffles for about 4 1/2 - 5 minutes.

                            Recipe yields 6 to 8 seven inch waffles.

Pomegranate Syrup

Ingredients:

  • 2 cups brown sugar
  • 2 cups 100% pomegranate syrup
  • 1/4 cup pomegranate liquor (optional)

Directions:

  • Place all ingredients in a sauce pan.
  • Cook over medium heat until reduced by at least 1/3.
  • Skim off impurities while cooking.