Cornmeal Waffles with Apple Cider Syrup with Tanya Holland at Brown Sugar KitchenWatch me make it on YouTubeDownload an accessible word version hereIngredientsApple Cider Syrup1 1/2 CUPS/300Gfirmly packed brown sugar1 1/2TSPapple cider vinegar4CUPS/960MLapple cider2 cinnamon sticks1/2CUP/115Gunsalted butterCornmeal Waffles3Eggs2 TSPactive dry yeast3/4 CUP/180MLwarm water1 CUP/140Gcornmeal3 CUPS/720MLwhole milk2 CUPS/255Gall-purpose flour1 1/2TSPkosher salt1 1/2TSPgranulated sugar3/4 CUP/170Gunsalted butter, melted½ tspbaking sodaVegetable oil for the waffle ironMethod:Apple Cider Syrup1.In a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1 1/2 cups/360 ml, about 45 minutes. 2.Discard the cinnamon and keep warm over very low heat. (To make ahead, refrigerate in an airtight container for up to 1 month.)Method:Cornmeal Waffles1.IIn a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. 2.In a large bowl, whisk together the eggs and milk. 3.In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar.4.Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. 5.Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.6.Preheat the oven to 250°F/120°C. Preheat the waffle iron and brush lightly with oil. Set a wire rack over a baking sheet.7.Remove the waffle batter from the refrigerator and stir in the baking soda. Ladle some of the batter into the waffle iron, close the lid, and cook the waffles until golden and cooked through, about 3 minutes or according to the manufacturer’s instructions. 8.Transfer the waffle to the rack to keep warm in the oven. Repeat with the remaining batter, placing the waffles in a single layer on the rack.9.Serve the waffles warm with warm apple cider syrup.