Sweet Saturdays #64

Cornmeal Waffles with Blueberry Maple Syrup

The cornmeal in the batter gives a nice texture and taste to these vegan waffles. You will need a waffle iron for the recipe. If you don’t have one, you can make these as pancakes.

Ingredients

Waffles

• 3 cups all-purpose flour
• 3 tbsp. cornmeal
• 1 tsp. salt
• 1 tsp. baking soda
• Egg replacer for 3 eggs, prepared according to package
• 3 cups vanilla-flavored rice or soy milk
• 6 tbsp. soy margarine, melted
• 1 tsp. distilled white vinegar

Syrup

• 1 ½ cups blueberries
• 1 cup pure maple syrup
• 2 tbsp. freshly squeezed lemon juice

Directions

1. Preheat oven to 200F
2. Waffles: In a large bowl, mix together flour, cornmeal, salt and baking soda.
3. In a separate bowl, whisk together egg replacer, milk, margarine and vinegar.
4. Using a wooden spoon, make a well in the middle of the dry mixture. Fill with the milk mixture. Stir just until blended. Ladle enough batter into the waffle iron to cover about 2/3 of the cooking surface. Close the lid and cook for 4 to 5 minutes or until the lid lifts easily, If it sticks or the waffle begins to tear, close the lid and continue cooking for 1 minute longer. Using a fork, remove waffle. Place pn a baking sheet and keep warm in preheated oven. Repeat with remaining batter.
5. Syrup: Meanwhile, in a saucepan over medium-high heat, combine blueberries, syrup and lemon juice and bring to a boil. Remove from heat and transfer to a syrup pitcher (or a measuring cup – pours neatly). Serve over hot waffles.

Bible Readings: Joshua 13-15, Luke 1:57-80