Most members of our families are breakfast people.  They love big breakfasts and would eat it all day!  My grandfather always cooked big breakfasts for the family when we were visiting.  My dad continues that tradition now when we are in town. Eggs, pancakes, sausage, bacon, toast, juice, the works!

It’s the same on Eric’s side, with his brother Karl doing the cooking and adding hash browns, scrapple and sticky buns to his spread. The few of us that aren’t into the big breakfast thing are definitely in the minority! I would be in that small group.

That being said, I went along with Eric & Kelly when they decided to try out this waffle recipe.  It was different and wonderful!  We loved it.  It would be a great spring or Easter brunch item.

Lemon Cornmeal Waffles with Fruit Compote (adapted from Cooking Light)

Ingredients

• Compote:
  

  They are worth the work!

• 3/4 cup sugar
• 1 (16-ounce) package frozen sliced peaches, thawed
• 1 (12-ounce) package frozen raspberries, thawed
• Waffles:
• 3/4 cup medium stone-ground cornmeal
• 1 cup boiling water
• Cooking spray
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted
  

  The topping stuff!

• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup plain low-fat or Greek yogurt
• 1/2 cup milk
• Topping:
• 3/4 cup plain low-fat or Greek yogurt
• 2 tablespoons cream cheese
• 2 tablespoons honey
• 1/2 teaspoon grated lemon rind

Preparation

To prepare the compote, combine the raspberries, peaches and sugar in a medium saucepan over medium-high heat. Bring them to a boil.

Cover and simmer the fruit and sugar for 25 minutes, until the mixture thickens, stirring occasionally. Remove it from the heat and keep it warm.

To prepare the waffles, combine the cornmeal and the cup of boiling water in a large bowl. Let it stand for 20 minutes or until it has cooled to room temperature.

Coat a waffle iron with cooking spray and preheat it.

Add the eggs to the cornmeal mixture. Stir it with a whisk to combine. Stir in the butter, lemon rind and lemon juice.

Combine the flour, sugar, baking powder, salt and baking soda in a bowl, stirring to combine. Add the flour mixture to the cornmeal mixture. Combine the low-fat yogurt and milk in a bowl, stirring with a whisk until it is smooth. Add the yogurt mixture to the cornmeal mixture, stirring just until combined.

Spoon about 1/4 cup batter per 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 5 minutes or until it is done. Repeat the procedure with the remaining batter.

To prepare topping, combine the yogurt, cream cheese, honey and lemon rind in a small bowl. Stir until it is smooth.

Serve the waffles with the warm compote and the yogurt topping.

 Enjoy a good breakfast!  ~Linda

Lemon Cornmeal Waffles with Fruit Compote (adapted from Cooking Light)

Ingredients

Compote:

• 3/4 cup sugar
• 1 (16-ounce) package frozen sliced peaches, thawed
• 1 (12-ounce) package frozen raspberries, thawed

Waffles:

• 3/4 cup medium stone-ground cornmeal
• 1 cup boiling water
• Cooking spray
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup plain low-fat or Greek yogurt
• 1/2 cup milk
• Topping:
• 3/4 cup plain low-fat or Greek yogurt
• 2 tablespoons cream cheese
• 2 tablespoons honey
• 1/2 teaspoon grated lemon rind

Preparation

To prepare the compote, combine the raspberries, peaches and sugar in a medium saucepan over medium-high heat. Bring them to a boil.

Cover and simmer the fruit and sugar for 25 minutes, until the mixture thickens, stirring occasionally. Remove it from the heat and keep it warm.

To prepare the waffles, combine the cornmeal and the cup of boiling water in a large bowl. Let it stand for 20 minutes or until it has cooled to room temperature.

Coat a waffle iron with cooking spray and preheat it.

Add the eggs to the cornmeal mixture. Stir it with a whisk to combine. Stir in the butter, lemon rind and lemon juice.

Combine the flour, sugar, baking powder, salt and baking soda in a bowl, stirring to combine. Add the flour mixture to the cornmeal mixture. Combine the low-fat yogurt and milk in a bowl, stirring with a whisk until it is smooth. Add the yogurt mixture to the cornmeal mixture, stirring just until combined.

Spoon about 1/4 cup batter per 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 5 minutes or until it is done. Repeat the procedure with the remaining batter.

To prepare topping, combine the yogurt, cream cheese, honey and lemon rind in a small bowl. Stir until it is smooth.

Serve the waffles with the warm compote and the yogurt topping.