Fluffy Cornmeal-Buttermilk Waffles with Blueberry-Lemon Compote

Yay for swimming!

I had no idea I enjoyed swimming so much...
"Proud To Be An American" is playing in my head right now, and I'm waving a flag.
God Bless the USA - hallelujah!
Do you think Michael Phelps likes waffles?

Sorry, but that seemed a lot more interesting than waffles. As much as I love waffles, I hardly ever eat them. To me, they're kind of "Happy Saturday Morning Family-Breakfast food" and I never have a happy Saturday, since I have to work.

I can picture a mom and dad, with a couple of kids, sitting around the kitchen table, watching cartoons and eating these. Then they go outside and do some gardening, while the kids play. Maybe later, they might have a BBQ.


Do you know what I mean? Waffles are for people that are happy, and live normal lives.

Bahhh. This post is a mess. I'm too busy to make any sense out of it. Maybe I am on drugs.

These waffles were very good...and can you believe how dark the blueberries look? I don't know why they were so dark.
I made this recipe up in my head, so I'm surprised they turned out to well.
Next time I make waffles, I'm making fried chicken to go with them. Just like Roscoe's.

Fluffy Cornmeal-Buttermilk Waffles with Blueberry-Lemon Compote (Recipe by Me)
Printable Recipe

2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cornmeal
1/3 cup firmly packed brown sugar
2 large eggs
3 tablespoons unsalted butter, melted
2/3 cup applesauce
1 2/3 cups buttermilk
1 teaspoon vanilla extract

1 pint fresh blueberries
1/3 cup granulated sugar
1/4 cup water, plus 1 tablespoon, divided use
1 teaspoon finely grated lemon zest
1 tablespoon cornstarch

Cooking spray or melted butter

In a medium sized mixing bowl, sift together flour, baking powder and salt; whisk in cornmeal and brown sugar, until well combined.

In a large mixing bowl, whisk together eggs, melted butter, applesauce, buttermilk and vanilla extract, until well combined. Whisk in dry ingredients, until just combined. Rest batter in the refrigerator for 10 minutes, or overnight.

To make the Blueberry-Lemon Compote, stir together blueberries, granulated sugar, 1/4 cup water and lemon zest, in a small saucepan over medium heat, and bring mixture to a boil, stirring frequently. Boil 2 minutes, or until berries start to release their juice. Stir together the additional 1 tablespoon water and cornstarch, in a small bowl, until well combined. Stir cornstarch mixture into blueberries, and bring mixture to a boil; boil 1 minute, or until thickened. Remove pan from heat and cool 10 minutes.

Grease waffle iron with cooking spray or melted butter, and heat. Working in batches, cook the batter for about 4 minutes, or until golden brown. Serve waffles with warm blueberry compote.

Yield 16 waffles (Generously serves 4)