A recipe for crisp cornmeal waffles with honey and fresh blackberry syrup. Jump to recipe.
I’m not having a productive summer and it’s getting worse. Despite waking up late most mornings, I’ve now napped two days in a row. My coffee game is off. Getting work done feels like it depends on some strange alchemy. If I sit in the right spot, glasses cleaned and aligned just so, and the coffee’s fresh, maybe I’ll make progress? Nope. I wander out to the garden instead.
Billowing thunderheads, the deafening roar of the cicadas, minuscule progressions in the growth of my watermelons (you guys – I’m growing watermelons!), all seem far more important than work right now.
The girls are out of school for the summer, and Brian and I made the (questionable) decision to keep them out of camp, too. Without a doubt, their daily presence is the unraveling force in my normally productive life. I assume that you, like me, have a lot to do despite all these searing sunny days and the promise of refreshment offered by everything from oceans to streams. But summers are short, as is childhood, and so I’m ducking my editors, losing my to-do list, and trying my utmost to enjoy every second of this summer spent at home with both of my daughters.
One way I make the most of my summer swoon is by cooking up fancy breakfasts. Brian, who is a saint, gets up with the girls daily. He waits to wake me until the last possible minute, just as he ducks into the shower to get ready for his day at work. I stumble out of bed, and do my best to make coffee before he’s out the door. Once he pulls out of the driveway, it’s just me and the two barbarians. Food calms their restlessness, so if I have time at all, I’ll make a batch of waffles. They are children, and as such, prefer their waffles to be perfectly pillowy and smothered in syrup. If I’m going to take the time to waffle, it’s in search of a more complex equation – the subtle grit of cornmeal; crisp, golden edges; spoonfuls of tangy blackberry syrup; and a big dollop of plain yogurt, lending contrast and creaminess. As it turns out, they like that too.
A recipe for crisp cornmeal waffles with honey and fresh blackberry syrup.
- For the Waffles
- 4 tablespoons butter , melted and cooled
- 1 cup medium-grind cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 eggs
- 2 tablespoons honey
- 2 cups buttermilk
- For the Blackberry Syrup
- 1 pint blackberries , picked over and rinsed
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoon honey
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Preheat waffle iron. Preheat oven to 200 degrees F and slide a rimmed baking sheet inside to preheat as well.
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In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, and sea salt. In a small bowl, lightly beat the eggs, and stir in the honey and buttermilk. Fold wet ingredients into the dry, stirring just until combined. Fold in the melted, cooled butter.
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Cook waffles according to your waffle maker's instructions. (Mine makes 4-inch square waffles and I used about 1/3 cup of batter per waffle.) Keep cooked waffles on the baking sheet in the warm oven.
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Meanwhile, combine the blackberries, lemon zest and juice, and honey in a medium-sized saucepan over medium heat. Bring mixture to a slow boil, stir, then turn down to a gentle simmer. Cook for 15 minutes.
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Serve waffles with the blackberry syrup and a spoonful of plain yogurt.
These waffles! So gorgeous and everything about this sounds spectacular. The honey, the blackberry syrup. I want it all. We got a waffle maker off our wedding registry and it has quickly become my new favorite appliance 🙂
Summer is all about those big breakfasts and spending time with your girls, so embrace it! I love that you are growing watermelons, I can’t wait to see the progress 🙂
Waffles are my favorite and yours are so beautiful. I call my old Belgium waffle maker my “weapon of Mass Perfection.” Cannot wait to get a batch of these cooking in it!
Gorgeous.
Pure breakfast perfection! Love it!
They sound incredible, “crisp, golden edges” with a dollop of creamy yogurt…your kids are going to have very fancy waffle memories! These waffles look terrific and the blackberry syrup looks heavenly.
It’s so cool that you’re growing watermelon! That’s amazing. I’ve only ever grown herbs, so it sounds like advanced gardening to me. Kudos!
Happy Summertime!
xx Sydney
These would be eaten in a flash at my house!
I don’t know what your idea of productive is, but I think napping is pretty darn important. 🙂
Your feelings about work are how I’m starting to feel about blogging. So hard to find the time to keep up with it all. I guess the important thing is that you’re living your life, enjoying your family, and making memories.
Oh, and I need more waffles in my life. We don’t have a waffle maker, so that may be difficult… but, gosh, this combination is pure magic!
Oh those fresh blackberries… utterly gorgeous. Can’t wait for summer and berry season here in the Southern hemisphere! Long lazy breakfasts are so special – enjoy them! X
Amen, watermelons > to do lists! I think what you’re doing is fab. And so sweet that your hubs gets up early with the girls to let you sleep as long as possible! I love how summer calls our attention away from our productive lives we live all year long. It commands our attention and totally deserves it <3
These waffles look incredible, Elizabeth! So, so delicious. <3
I have been so absent from the blog world lately because summer seems to keep me busy in the best way, but I am happy to be back at your space here of lovely photography and beautiful food. Perfect post.
I love the addition of cornmeal to waffles – it does indeed make them extra crisp, and that blackberry syrup looks killer. What a nice treat to enjoy after you wake up!
Hey can I have all of these? Thank you!
There’s only one thing that I like more than enamelware and waffles… Nope. There’s nothing.
These waffles were perfect, crispy and flavorful. Made them with fried eggs and a tabasco syrup sauce. Thank you.
Is the batter supposed to be on the runnier side?
Hi Aurora, Yes – I’d say it’s on the runnier side.
I made the waffles this morning I thought I messed up because the batter was runny. Usually waffle batter tends to be on the thicker side. But it came out fine. Would make again.
Glad to hear it! Thanks Keesha!