Wednesday, September 24, 2014

Maple Cornmeal Waffles with Maple Blackberry Syrup

This week is for celebrations. Blake turns 27 and we are celebrating one year of marriage. This is big stuff. I mean Blake is old! Oh and our first year of marriage is a pretty a wonderful thing. We started birthday week with these waffles and an afternoon apple pie snack. The day of Blake's birthday we ate our way across town stopping in each of our favorite restaurants for different courses. Stop 1 whiskey and wings. Stop 2 entrees and dessert. Tomorrow we head to the mountains to surround ourselves with fall color, fishing, food, and beer. All the makings of an excellent celebration. 

But let's take it back to where it all started, maple cornmeal waffles. These waffles have excellent texture with the cornmeal and a lovely maple syrup sweetness. Top them with blackberries and more maple syrup and you have yourself the perfect fall breakfast. Do yourself a favor and take a leisurely Sunday morning and enjoy these with a cup of tea. 

Maple Cornmeal Waffles and Maple Blackberry Syrup
Makes 4-6 waffles, waffles adapted from Girl Versus Dough

1 cup whole wheat flour
3/4 cup finely ground cornmeal
2 teaspoons baking powder
1/2 tsp salt
3/4 cup milk
2 tablespoons melted butter 
1/3 cup maple syrup
1 egg

Maple blackberry syrup
10 ounces frozen blackberries (1 bag)
3 tablespoons maple syrup
1 tsp vanilla extract

Heat your waffle iron to medium high or 250 degrees. 

In a large bowl, whisk together flour, cornmeal, baking powder, and salt. 

In another bowl, whisk together milk, melted butter, maple syrup, and the egg. Add the wet ingredients to the flour mixture and stir with a spatula until just combined. 

Pour 1/3 a cup onto the waffle iron and cook until golden brown. 

To make the syrup combine the blackberries, maple syrup, and vanilla extract in a medium saucepan over medium high heat. Let simmer, stirring occasionally until the blackberries release their juices and the berries begin to soften, about 7-8 minutes.

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