Cornmeal Waffles with Apricot-Cherry Compote

Name: Cornmeal Waffles with Apricot-Cherry Compote
Ingredients: 8 ounces creme fraiche; 0.25 cup confectioners' sugar; 1.25 cups all-purpose flour; 0.75 cup coarse yellow cornmeal; 3 tablespoons plus 1 teaspoon granulated sugar; 4 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1.5 cups low-fat buttermilk; 0.5 teaspoon pure vanilla extract; 0.333 cup vegetable oil; 5 tablespoons unsalted butter, melted; Apricot-Cherry Compote

3.6

(24)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

6

This rendition of a breakfast favorite owes itssubstantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit compote seeps into the wafflesfor a touch of sweetness. A dollop of creme fraiche blended with confectioners' sugar adds another layer of texture and taste.

Ingredients

8 ounces creme fraiche
¼ cup confectioners' sugar
1 ¼ cups all-purpose flour
¾ cup coarse yellow cornmeal
3 tablespoons plus 1 teaspoon granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 ½ cups low-fat buttermilk
½ teaspoon pure vanilla extract
⅓ cup vegetable oil
5 tablespoons unsalted butter, melted
Apricot-Cherry Compote

Directions

Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.