Corn waffles with sour milk and berry sauce

Ingredients:

Corn waffles

• 1 cup wheat flour
• 0.5 cup corn flour
• 2 tablespoons of sugar
• 2 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• 1 ear of corn, remove kernels
• 1.5 cups of sour milk
• 0.5 tsp vanilla extract
• 2 large eggs
• 165g melted butter + extra for greasing the waffle iron
• Special equipment: waffle iron

Berry syrup

• 1 cup blackberries
• 1 cup blueberries
• 1 tbsp. maple syrup

Preparation:

1. Berry syrupIn a small saucepan, combine 1/2 cup blackberries, 1/2 cup blueberries, and syrup. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup has reduced slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
2. Preheat your waffle iron to medium heat if it has settings (if it doesn't, that's okay). Preheat your oven to 90°C (to keep the finished waffles warm).
3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt, and corn kernels. In another bowl, whisk together the buttermilk, butter, vanilla, and eggs. Pour the liquid mixture into the flour mixture and gently mix until smooth (it's okay if there are a few lumps in the batter).
4. Lightly grease the top and bottom of a waffle iron with butter. Fill the iron about three-quarters full with batter (some waffle irons have markings). Close the lid and cook until the waffles are golden brown and crispy, 6-10 minutes. Place the finished waffles on a plate, cover with foil, and keep in the oven while you cook the rest.
5. Drizzle each waffle with berry-maple syrup. Serve.
   
   

   Tips for freezing for future use

   
   Waffles can be frozen in a zip-lock bag for up to 1 month. Before serving, reheat in a toaster oven or a regular oven at 150°C until crispy.