Cornmeal Waffles with Dried Aronia Berries

My vacation week visiting my parents always involves lots of cooking in their huge beautiful kitchen.  I love experimenting and making us lavish treats that I never have time to make at home. 

This week was no exception; in an experiment with a new recipe, new ingredients, and new equipment, I made my first waffle.  My dad has long favored a recipe from a friend of the family for cornmeal waffles.  I added a superfood berry to the recipe for an extra nutritional morning boost:  Dried Aronia Berries from Melissa's Produce.  Aronia Berries contain an antioxidant content three times as powerful as blueberries.  The dried berries have a concentrated flavor that is much sweeter than that of fresh ones.

The first attempt at using the waffle maker was definitely a practice round.  Only through experience did I discover the right amount of batter to pour before closing the top of the waffle maker, and the proper whiff of steam that indicated a waffle was perfectly browned. 

What do you like to serve for a homemade breakfast treat? 

Crisp Cornmeal Waffles  

Recipe from Gary & Glorianna Schneckloth 
makes 4-6 Servings 

2 eggs
1 3⁄4 cups milk
1⁄2 cup margarine or butter melted, or vegetable oil 1 cup all-purpose flour
1 cup cornmeal
4 teaspoons baking powder
1 tablespoon sugar
1⁄2 teaspoon salt 
5 ounces dried Aronia Berries, plus a few more for garnish

1) Preheat waffle iron.
2) Beat eggs with hand beater until fluffy; add milk & melted butter and mix.  Add dried berries to liquid ingredients and allow to soak for about ten minutes.  Beat in remaining dry ingredients just until smooth. 
3) Spray griddle with oil lightly.
4) Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Remove waffle carefully. 
5) Top with syrup, butter, and a few more dried berries.

Waffles can be saved in a pre-heated 200 degree oven until served. Left over waffles can be frozen for use later.