In a perfect world, every Saturday would allow for sleeping in and eating waffles for brunch. But let’s be honest, those weekends don’t regularly happen.
Case in point, this past weekend. Just because we couldn’t have a leisurely brunch did not mean waffles should be entirely forgotten. Instead, we had to change our thinking slightly.
Waffles are equally delicious in the evening as they are for breakfast, especially this cornmeal version that is reminiscent of a cornbread/waffle hybrid. Add a side of crunch, oven cooked bacon (not pictured, as it was still baking during these photos) and some warm Blueberry Nectarine Maple Compote & we had the perfect Saturday supper.
p.s. Don’t you just love these heart-shaped waffles? One of the many highlights of this housesitting adventure has been utilizing their adorable waffle iron.
Blueberry Nectarine Maple Compote
adapted from Serious Eats
Note: I like to start the compote first so that it can be simmering while I prepare & cook the waffles.
1c Fresh Blueberries
1/4 c Maple Syrup (the real stuff, NOT pancake syrup)
1 1/2 tsp Lemon Juice
1/4 c Water
1/2 c Brown Sugar
1 nectarine, peeled & sliced into thin wedges
1/4 tsp Cinnamon
- In a small stainless steel sauce pan, combine the blueberries, maple syrup, lemon juice and water. Bring to a boil over medium high heat, then reduce the heat to simmer & cook for 5 minutes. Stir occasionally.
- Add the brown sugar & nectarine to the pot. Simmer an additional 30 minutes, stirring as needed.
- Remove from the heat & add the cinnamon. Serve warm. Store any leftovers for up to 1 month in the refrigerator.
adapted from Williams-Sonoma
Note: Because I was low on ingredients and was only cooking for 2, I made a half recipe. But if you are planning to serve more than 2 people, I'd highly recommend doubling the recipe.
1/2 c Flour (I used Jeanne’s AP Gluten Free Mix)
1/2 c Cornmeal
1 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1 c Buttermilk (I didn’t have enough, so I used some regular milk & mixed a little lemon juice into it)
2 Tbl Maple Syrup (the real stuff, NOT pancake syrup)
2 Tbl Vegetable Oil, plus more for the waffle iron
- Preheat the waffle iron to a low setting.
- In a liquid measuring cup, if making your own buttermilk, mix together the regular milk with a tsp of lemon juice & set aside.
- In a medium sized bowl, whisk together the dry ingredients (flour, cornmeal, baking powder, soda & salt).
- Add the remaining ingredients to the liquid measuring cup & whisk together.
- Pour the liquid ingredients into the dry ingredients & stir just until combined.
- Portion the prepared batter onto the greased, hot waffle iron & cook according to the manufacturer’s instructions. Place the finished waffles in a single layer onto a baking rack-lined sheet pan & place into a 250 F oven to keep crisp until ready to serve.