|Lemon Cornmeal Waffles with Berry Compote|
We’ve been fortunate to have a pretty good sleeper on our hands. By four weeks, Brecken had already slept through the night a handful of times and even when she didn’t, I was only up with her once a night for a brief wakeup and feed. However, one Friday evening we found ourselves in a bit of a baby sleep hell. For whatever reason, our sweet baby decided she’d rather spend the night screaming and there was nothing we could do to soothe her for more than a few minutes.
Our friends Paige and Zach were in town and I had planned to make breakfast for everyone, but by morning I could do nothing more than sit on the couch in a daze, cuddle Brecken (who was suddenly calm again), and chug coffee by the mugful. Thankfully Ryan got busy in the kitchen, whipping up these lemon cornmeal waffles. I don’t know if it was the extreme sleep deprivation or the fact that I was served breakfast and didn’t have to lift a finger, but these tasted like pure sunshine to me that morning. Breakfasts are typically pretty basic in our house, so it felt like a fun luxury to have something as fancy as these, which look, sound, and taste like they belong on a restaurant menu!
Two Years Ago: Banana Nut Bread Waffles and Orange Sour Cream Muffins with Poppy Seed Streusel
Three Years Ago: Peanut Butter Milky Way Blondie Cups and Mango Chicken
Four Years Ago: Broccoli Mushroom Almond Chicken and Panzanella Caprese
for the compote:
-1/2 cup sugar
-1 (16 oz) package frozen berries, thawed and undrained
for the waffles:
-3/4 cup medium stone-ground cornmeal
-1 cup boiling water
-2 large eggs, lightly beaten
-2 tbsp unsalted butter, melted
-2 tsp grated lemon rind
-1 tbsp fresh lemon juice
-4.5 oz all-purpose flour (about 1 cup)
-1 tbsp sugar
-2 tsp baking powder
-1 tsp kosher salt
-1/2 tsp baking soda
-3/4 cup plain low-fat yogurt
-1/2 cup milk
for the topping:
-3/4 cup plain fat-free Greek yogurt
1. To prepare the compote, combine the berries and sugar in a medium saucepan over medium-high heat. Bring to a boil. Cover and simmer for 25 minutes, until mixture thickens, stirring occasionally. Remove from heat and keep warm.
2. To make the waffles, combine the cornmeal and boiling water in a large bowl. Allow to stand for 20 minutes, or until cooled to room temperature. Coat a waffle iron with cooking spray and preheat.
3. Whisk eggs into cornmeal mixture. Stir in butter, 2 tsp rind, and lemon juice. In a separate bowl, combine flour, sugar, baking powder, salt, and baking soda, whisking to combine. Stir flour mixture in with cornmeal mixture.
4. In a separate bowl, combine the yogurt and milk, whisking until smooth. Add the yogurt mixture to the cornmeal mixture and stir just until combined.
5. Spoon 1/4 cup batter per 4-inch waffle onto preheated waffle iron, spreading batter to edges. Cook for 3-5 minutes, or until done. Repeat with remaining batter.
6. Serve waffles with Greek yogurt and compote.