Corn Waffle with Apricot Compote
Corn Waffle made with yellow cornmeal flour and served with fresh apricot compote. These waffles are super healthy and delicious when served with fresh fruit preserves or any toppings.
Waffle is one of the most popular sweet breakfast in South America and several other countries of the world. Normally waffle is made with a batter of leavened plain flour which isn’t as healthy for breakfast as it should be. What if it could be healthier and you won’t regret eating as many as you want.
This week I will be doing recipes for Kids Lunchbox and one of my girl’s favourite dish is breakfast for lunch. They love toast, sandwich, paratha, waffle or pancakes in the lunchbox. So I always try to make them healthy and filling. Such as these Corn waffle which tastes amazing with sweet and slightly tart apricot compote.
I used fresh apricots as they are the seasonal best but as always you can substitute any fresh or frozen fruit, creme fraiche, yoghurt, honey or anything to top your waffle.
Blogging Marathon#78 Week4/Day1
Theme-Kids Lunch box recipes
Healthy and super delicious waffles made with a yellow corn meal and fresh apricot compote.
- 1 cup cornmeal flour, fine
- 1/4 cup all purpose flour
- 1/2 cup buttermilk
- 1/2 cup milk
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 tablespoon butter, melted
- 1/4 cup honey
- 1 cup fresh apricots, pitted
- 1 teaspoon lemon juice
- 2 tablespoon sugar
- 1/4 cup water
Preheat the waffle maker as per manufacturer's instructions.
In a mixing bowl sift together cornmeal, all purpose flour, baking soda and baking powder.
In another bowl whisk together butter and honey. Stir in milk and buttermilk.
Add the flour mixture into the buttermilk bowl and gently stir to combine.
Pour a ladle full of batter into the waffle machine. Cook as per instructions manual.
Meanwhile, put all the ingredients for apricot competes in a saucepan. Cook for 10 minutes or until it starts thickening.
Pour the compote onto the cooked waffle just before serving.