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Made with 100% whole grains, these waffles have a tasty, nutty flavor and a more robust texture than the average waffle. In addition to the cornmeal, you can use whatever whole-grain flour you have on hand, including whole-wheat or spelt flour. The addition of almond meal and coconut oil adds a mild, sweet flavor and gives a lusciously moist texture to the batter, while beating the egg whites helps to give the waffles a bit of a lift. Serve with a drizzle of honey and a spritz of fresh lemon juice, and the waffles are bound to wake up your taste buds on any given winter morning.
The lemon-honey combo makes a nice change from maple syrup and is perfect when there are no berries or fresh fruit on hand. Meyer lemons (in season now) have a delightfully sweet flavor and unique floral aroma. Their lack of acidity makes them perfect for any recipe on the sweet spectrum and, as with most citrus, they pair brilliantly with cornmeal. These special lemons have a gorgeous, deep yellow color that gives their zest the ability to enhance the golden color of anything from pancakes to cookies.
Meyer Lemon Cornmeal Waffles
Makes about 6
Since I don’t always have cornmeal on hand, I grind corn grits in a spice grinder for a few seconds until they attain the texture of coarse cornmeal.
½ cup corn grits or cornmeal
½ cup almond meal
1 cup whole spelt or whole-wheat flour
½ teaspoon baking powder
2 eggs, separated
¾ cup almond milk
¼ cup melted extra virgin coconut oil, plus more for waffle iron
Zest of one Meyer lemon, plus ½ cup Meyer lemon juice, plus more Meyer lemon wedges to serve
¼ cup honey, plus more to serve
Preheat a waffle iron. If using corn grits pulse them in an electric spice grinder, add them or cornmeal to a medium bowl and add almond meal. Sift in flour and baking powder and stir thoroughly. Set aside.
Whisk egg whites until peaks form and set aside.
In another medium bowl, add egg yolks and whisk well. Whisk in almond milk, coconut oil, lemon zest and juice, and honey. Add flour mixture, stir until almost combined and then fold in egg whites. Brush waffle iron with coconut oil, and cook waffles according to manufacturer’s instructions. Serve warm with honey and a lemon wedge.
Photo by Stephen Johnson
Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen will be available fall 2014. She blogs at Coconut & Quinoa.
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