Whole buttermilk is the key to fluffy, tender cornmeal waffles. For an even quicker a.m. meal, make the batter the night before.
1 cup fresh blueberries
3 tablespoons sugar, divided
1 tablespoon water
1 tablespoon thinly sliced fresh basil
3 ounces white whole-wheat flour (about 3/4 cup)
3/4 cup finely ground yellow cornmeal
2 teaspoons baking powder
1 1/2 cups whole buttermilk
2 large eggs, lightly beaten
Est. added sugars 9g
How to Make It
Bring blueberries, 2 tablespoons sugar, and 1 tablespoon water to a simmer in a small saucepan over medium-high; cook 8 minutes or until thickened. Stir in basil.
Heat waffle iron to medium-high. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and baking powder in a bowl. Combine remaining 1 tablespoon sugar, buttermilk, and eggs in a bowl. Add flour mixture to buttermilk mixture, stirring until just combined.
Coat waffle iron with cooking spray. Spoon 1/3 cup batter per waffle onto iron. Cook 4 minutes or until lightly browned; repeat with remaining batter. Serve with compote.