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.