My step-dad makes the most amazing cornmeal pancakes. They are buttery and bursting with fresh blueberries. Sometimes, in late summer, he’ll even use the blueberries from the bushes in the backyard.
On lazy summer weekend mornings he’ll make a batch of batter and cook up a single huge pancake for each of us, one by one, as we wake up. It’s a wonderfully forgiving batter that holds happily sitting on the countertop for a few hours. Cooked in more rich, sweet butter than I really want to think about, his pancakes have crisp edges and soft, fluffy interiors. The crunch of the cornmeal in those crisp edges is what makes Chuck’s pancakes call to me like no other pancakes ever have.
In an effort to maximize the crispy edges, I revamped Chuck’s pancakes into waffles. All those divets make for endless crispyness! And the berries burst through as wonderfully as in the original pancakes. Plus, I get to use my waffle maker, which always gives me a bit of a kick. I love getting mileage out of all those appliances tucked away in the back pantry.
With blueberry season upon us, I featured these waffles in my July column for the Dedham Transcript. Simple and just sweet enough, these waffles are great for brunch, but in our house are more often dinner.
Blueberry Cornmeal Waffles
1 cup milk
¾ cup plain yogurt
2 eggs, beaten
5 tablespoons melted butter, cooled
1 ½ cups flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1 cup fresh blueberries
Butter and maple syrup, for serving
Wisk together the milk, yogurt, eggs and butter in a large bowl. In a separate medium-sized bowl, mix together the dry ingredients. Combine the dry ingredients into the wet and let sit for 15 minutes to allow the cornmeal to soften. Fold in the blueberries. Drop and spread the batter onto a hot greased waffle iron and bake until crisp. Serve with plenty of butter and warmed real maple syrup