If you can’t find currants (check the farmers’ market first), use any other berry or a mix.
Recipe information
Yield
4 Servings
Ingredients
¾
¼
3
1
½
½
¼
1
1
⅓
½
6
¼
Preparation
Step 1
Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).
Step 2
Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot. Lightly coat with nonstick spray. Working in 2 batches, pour ½-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes.
Step 3
Meanwhile, bring currants and ¼ cup maple syrup to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until syrup reduces a little, about 5 minutes. Let cool slightly.
Step 4
Serve waffles with currant-maple sauce and additional maple syrup, if desired.
Step 5
Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.