This gluten-free batter - made with cornmeal, oat flour, and a bit of maple syrup - was adapted from a classic in The Fannie Farmer Cookbook.
Makes 4 servings (6 waffles)
1 cup whole milk
2 large eggs, beaten
3 tablespoons unsalted butter, melted and cooled, plus more butter for serving
3 tablespoons maple syrup, plus more for serving
1 teaspoon vanilla extract
1 â…“ cup oat flour
½ cup cornmeal
1 tablespoon baking powder
½ teaspoon coarse salt
Heat waffle iron. Meanwhile, in a medium bowl, whisk together milk, eggs, butter, maple syrup, and vanilla. In another medium bowl, whisk together oat flour, cornmeal, baking powder, and salt. Add wet ingredients to dry ingredients, and whisk to combine. Pour â…” cup of the batter into hot waffle iron, and cook, following manufacturer’s instructions, until deep golden brown and set, 3 to 5 minutes. Transfer waffle to a serving platter, and repeat with remaining batter. Serve immediately with butter and maple syrup.