This is an absolutely scrumptious recipe from a now defunct black-woman-owned restaurant in Oakland, CA. Fortunately, she wrote a cookbook and so continues to share her food with everyone.
Please note that you will need a Belgian waffle iron for this recipe.
INGREDIENTS
Waffles
1 (1/4-ounce) package active dry yeast
3/4 cup warm water
3 eggs
2 cups whole milk (use 3 C for a normal waffle iron)
1 cup cornmeal
2 cups all-purpose flour
1 1/2 tsp. kosher salt
1 1/2 tsp. sugar
3/4 cup (11/2 sticks) melted butter
1/2 tsp. baking soda
Vegetable oil for greasing waffle iron
Syrup
1 1/2 cups brown sugar
1 1/2 tsp. apple cider vinegar
2 cups apple cider
2 cinnamon sticks
2 tbsp. butter
INSTRUCTIONS
Waffles
In a small bowl, stir together yeast and water and let stand until foamy, about 10 minutes. In a large bowl, whisk together eggs and milk. In a medium bowl, sift together cornmeal, flour, salt, and sugar. Add yeast mixture to eggs and milk. Whisk in dry ingredients, then butter. Cover bowl and refrigerate overnight.**
Stir baking soda into waffle batter. Preheat Belgianwaffle iron and brush lightly with vegetable oil. Cook waffles until golden and cooked through, about 3 minutes. Keep finished waffles warm in an oven in one layer to stay crisp.
Apple Cider Syrup
Combine all syrup ingredients in a medium saucepan. Bring to a boil and reduce until liquid coats the back of a spoon, 10 to 15 minutes. (If not using right away, refrigerate syrup in an airtight container for up to 1 month.)
To serve, spoon warm syrup over waffles and eat immediately.