There’s many reasons to like waffles: the crisp and soft textural duality, the indentations to hold syrup and fruit, the guilty pleasure of making them with a unitasking appliance. They’re not uncommon at our household, but I do like to try a new variation from time to time. On this Sunday, I tried a cornmeal one that got high marks for flavour, but was too much work.
Next, you make the rest of the batter like a cake, by alternating the addition of the dry and wet ingredients. Instead of vegetable shortening, which I did not have, I used coconut oil at room temperature. At the end, you add in beaten egg whites. I combined everything in the cooled saucepan. No extra bowl to clean!
These waffles baked up nice and golden. But it turns out that the coconut oil I used had too strong of a flavour for my children.
Was this a perfectly acceptable, tasty (notwithstanding the coconut flavour), and satisfying way to begin a Sunday? Yes. But the work in cooking the cornmeal, and whipping egg whites, was just a bit too much effort. I’m not saying I wouldn’t make this again, but it wouldn’t be my first choice.