Cornmeal Waffles with Apricot-Cherry Compote


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.


  • 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

  • cup vegetable oil

  • 5 tablespoons unsalted butter, melted

  • Apricot-Cherry Compote


  1. Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).

  2. 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.

  3. 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.

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