Cornmeal Waffles with Pecan Bourbon Syrup

pecan waffles.jpg

Cornmeal Waffles 

  • 1¾ cups flour

  • 1¼ cups yellow cornmeal

  • 1 tbsp baking powder

  • 1 tsp sugar

  • 1 tsp salt

  • 1 cup milk

  • 1 cup buttermilk

  • 3 tbsp canola oil

  • 2 eggs

Optional Toppings:

¼ cup fresh cilantro, chopped

¼ cup Sliced Jalapeno’s 

½ Pico De Gallo

½ cup crumbled Cojita cheese

½ cup red enchilada sauce

For the waffles, combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl. Add the milk, buttermilk, canola oil, and eggs and whisk until combined, but don't over-whisk. Batter may be lumpy.

Preheat your waffle iron. Cook the batter according to your waffle irons instructions, using just a bit less of this batter than you would other batters (about ⅓ of a cup at a time if you're using a Belgian waffle iron).

A Ducks Oven - Serves 3-5

Bourbon Pecan Syrup

  • 2 tablespoon salted butter

  • 2 cups Pecan Halves

  • 2 cups Maple Syrup

  • 1 tblsp Bourbon

In large straight sided sauce pan toast Pecan halves in butter until just browned. (you should be able to smell them ). Add Bourbon and allow alcohol to burn off. 

Finally add maple syrup and heat to just a simmer and remove from heat allow to steep for 10-15 minutes and serve warm over pancakes or waffles. 

Serves 8


Seasonal Recipesnothyme