The cornmeal in these motherfuckers gives a little something extra that
sets the gold standard in the waffle game.
MAKES ABOUT 4 BIG-ASS WAFFLES, BUT THIS VARIES DEPENDING ON
YOUR WAFFLE MAKER
1 pound strawberries*
2 to 4 tablespoons sugar**
¼ cup orange juice
½ teaspoon vanilla extract
2 cups almond or your favorite nondairy milk
1 teaspoon apple cider vinegar or lemon juice
1½ cups cornmeal***
1 cup all-purpose or whole wheat flour
2 tablespoons brown sugar
1½ tablespoons baking powder
½ teaspoon salt
1⁄8 teaspoon ground cinnamon
2 tablespoons oil (grapeseed, olive, or safflower would work)
1 First, make that sweet syrup: Cut the stems off the strawberries and chop the berries into
bean-size pieces. Throw them in a small saucepan with the rest of the syrup ingredients and
warm it all over a medium-low heat. At first it might not look like there’s enough liquid in
this bitch to make syrup, but once everything gets going the strawberries will fix that shit.
Trust. Stir it around and bring it to a gentle simmer. Let it go for 15 to 20 minutes, stirring
every minute or so, until the syrup thickens up and the liquids begin to evaporate. Turn off the
2 While your syrup is cooling, make your waffles: Heat up the waffle iron. Mix together the
milk and vinegar in a small glass and set it aside. In a large bowl, whisk together the cornmeal,
flour, brown sugar, baking powder, salt, and cinnamon so that they are all combined. Make a
crater in the center and add the milk mixture and the oil. Whisk everything together until
there aren’t any more dry spots and only a few lumps. Coat the plates of the preheated waffle
iron with some cooking spray so those bitches won’t stick, then pour in some batter. Cook
until golden brown according to your waffle maker’s directions. Cover with strawberry syrup
and serve hot.
* Fresh strawberries are best but frozen will do as long as you thaw that shit out.
** Add the 4 tablespoons if your strawberries aren’t that sweet or if you like a sweet-ass syrup.
*** Same shit that you would use to make cornbread. Sometimes it’s called corn flour in the store. Just don’t buy
polenta and you’ll be cool.