Yeast Cornmeal Waffles

Crispy on the outside and tender on the inside with a little cornmeal for texture. Must be made at least 3 hours ahead of time and stored at room temperature.


    Yield: Three 8" round waffles in a Belgian waffle maker

    • 1 cup whole milk, room temperature (or alternative of choice)
    • ¼ cup butter or 2 oz. oil, Earth Balance, or coconut oil
    • ¾ cup (105 grams) Pamela’s All-Purpose Flour Artisan Blend
    • ¼ cup cornmeal
    • 1 TBSP sugar
    • 1 tsp salt
    • ¾ tsp Instant yeast
    • 1 egg, large (or equivalent egg replacer)
    • 1 tsp vanilla (optional)

    Heat milk to warm, add butter to melt, mix and let cool.

    In a 6 cup or larger bowl, whisk together All-Purpose Flour Artisan Blend, cornmeal, sugar, salt, and INSTANT yeast. Slowly add milk mixture and whisk together until smooth.

    In a small bowl whisk together eggs and vanilla, then add to large bowl and whisk again until smooth.

    Cover the bowl with plastic or a lid and let rest on the counter until bubbly and foamy (no sooner than 3 hours up to 6 hours, allowing the yeast to develop at room temperature).

    Cook according to waffle machine directions, on med/high. Cook hot and fast.

    This recipe doubles well.

    CHEF’S NOTE: Freeze any extra waffles; reheat in the toaster.

    © Pamela's Products, Inc.

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