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
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.