Ingredients
- 160 g fine cornmeal
- 140 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 360 ml buttermilk
- 60 ml Québec maple syrup
- 75 g melted butter
Method
- Whisk cornmeal, flour, baking powder, baking soda, and salt.
- Beat eggs with buttermilk, maple syrup, and melted butter.
- Combine wet and dry mixtures; rest for 10 minutes to soften the cornmeal.
- Cook in a greased hot waffle iron until crisp and deeply golden.
- Serve with butter, fruit, and maple syrup.
Conversion and rationale
Original sweetener (classic version): 50 g sugar
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce buttermilk by 30 ml. No oven adjustment is needed.
Why Quebec maple syrup: Maple's toasted flavor fits the earthy sweetness of cornmeal and improves browning. The adaptation uses a familiar Québec pairing without changing the classic waffle technique.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →