Corn Flour Waffles

I love making breakfast on the weekends. This corn flour waffle recipe from The Joy of Cooking was given to us by our CSA farmers last year.

I like to have a variety of toppings for waffles too so that I can alternate between blueberry syrup, maple syrup, and yogurt. The blueberry syrup recipe from my mom is so simple to make and delicious. I use the leftovers with yogurt during the week. Our maple syrup comes from Funks Grove in Shirley, Illinois; we restock our supplies when we visit my brother and family in Illinois. Yum!

Corn Flour Waffles

4 T butter

1 1/2 c milk

3 eggs

1/2 c corn flour (from CSA)

1 1/4 c wheat flour

1 T baking powder

1 T sugar

1/2 t salt

Melt butter, cool, and mix in milk and eggs. Add in dry ingredients and mix well. Cook on waffle iron. Remove when golden brown.

Blueberry Syrup

1 1/2 c sugar

1/2 c water

1/4 t cinnamon

3 slices lemon or oranges

2 c blueberries (Willamette Valley)

Mix sugar, water, cinnamon, and lemon/orange in a pan. Heat until boiling, and boil 5-7 minutes stirring constantly. Turn down heat and add in blueberries. Continue to stir and simmer 5-6 minutes.