Ingredients:
Blue Corn Waffles:
3 cups whole wheat flour
1/2 cup sugar
3 tablespoons baking powder
1 teaspoon salt
2 1/4 cups blue cornmeal
6 eggs
1 qt. buttermilk
1 cube butter
Fruit Butter:
Combine one stick of softened unsalted butter and 1 cup plus 2 tablespoons of good jam or preserves. Combine thoroughly with a rubber spatula. Wrap with parchment paper, forming an even cylinder; tie ends or leave fruit butter in a bowl and refrigerate as is.
Instructions:
Mix Flour, sugar, baking powder, salt, and blue cornmeal in large bowl. Stir well and set aside. Melt butter, let cool. Beat eggs well. Beat in buttermilk and melted butter. Add to dry ingredients and stir just until blended. (Do not overmix). Bake in heated waffle iron. To serve, top with fruit butter and prickly pear cactus syrup, or syrup of choice.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
