Ingredients:
1 cup sifted cake flour
3 tablespoons sugar
1 tablespoon baking powder
« teaspoon salt
3/4 cup blue cornmeal
2 eggs, separated
1¬ cups buttermilk
5 tablespoons butter, melted and cooled
Honey Orange Sauce
Sift flour, sugar, baking powder and salt; stir in blue cornmeal and set aside.
Beat egg yolks until thick and lemon-colored. Beat in buttermilk and melted butter. Add to dry ingredients and stir just until blended.
Beat egg whites until stiff, not dry, peaks form. Stir 1/3 of whites into batter; gently fold in the rest.
Bake in a waffle iron and serve immediately with Honey-Orange Sauce.
HONEY ORANGE SAUCE
Makes about 2 1/2 cups
2 cups honey
4 teaspoons grated orange rind
1/2 cup freshly-squeezed orange juice
4 teaspoons Grand Marnier or Triple Sec
Warm honey in saucepan; add remaining ingredients and stir until combined.
Instructions:
The following recipe is from
The Grant Corner Inn Breakfast & Brunch Cookbook by Louise Stewart. The book is published by Grant Corner Inn in Santa Fe, and is available. For more information contact.Grant Corner Inn Cookbook 122 Grant Avenue Santa Fe, NM 87501
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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.
