Lemon Currant Cornmeal Waffles
Give currants a chance in these zesty lemon cornmeal waffles. A perfect way to start your day with a fresh, flavorful twist!
Equipment
- Large mixing bowls (2)
- Whisk
- waffle iron
- Measuring cups and spoons
Ingredients
- 240 g 2 cups whole wheat pastry flour
- 120 g 1 cup cornmeal
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- 470 ml 2 cups soy creamer or nondairy milk
- 30 ml 2 tablespoons canola oil
- 84 g ¼ cup agave nectar
- 1 teaspoon pure lemon extract
- 36 g ¼ cup dried currants
Instructions
- In a large bowl, whisk together the whole wheat flour, cornmeal, salt, and baking powder.
- In a separate bowl, whisk together the soy creamer, canola oil, agave nectar, and lemon extract until well combined.
- Fold the wet ingredients into the dry, mixing carefully to avoid overmixing.
- Gently fold in the dried currants.
- Preheat and prepare the waffle iron according to the manufacturer’s instructions.
- Spoon the batter into the waffle iron and cook until golden brown and crisp.
- Serve warm and enjoy!
Notes & Wine Advice
Wine Advice:
Pair with a crisp, refreshing sparkling wine like Prosecco to complement the citrusy notes of the waffles.Nutrition values
Calories: 190 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 5 g | Sugar: 6 g