Crispy cornmeal waffles with compote

Prep: 30 minutes Cook: 15 to 20 minutes

Makes: 4 servings (four 4-square waffles)

This recipe doubles nicely. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour makes a fine substitute for all-purpose flour. Cooled, leftover waffles freeze well. Reheat in the toaster to recrisp.

1 ¼ cups flour

¼ cup blue, yellow or white cornmeal (or semolina flour or whole wheat flour)

3to4 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon baking soda

½ teaspoon salt

Safflower or expeller-pressed canola oil or nonstick cooking spray for high heat

3 large eggs

1 buttermilk cup plain Greek yogurt, sour cream or

½ cup milk

1⁄3 cup sunflower, safflower oil or high-heat expeller-pressed canola oil

1⁄3 cup melted butter

For serving:

Plain or vanilla Greek yogurt or mascarpone cheese or cottage cheese

Pineapple-orange compote, see recipe, reheated if necessary

1. Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. (This can be done several days in advance and stored, covered.)

2. Heat oven to 200 degrees. Heat waffle iron according to manufacturer’s directions. When iron is heated, use a pastry brush to coat waffle iron with oil or spray with nonstick cooking spray. (Oil or spray waffle iron as needed between waffles.)

3. Whisk together eggs in a bowl. Whisk in yogurt, ½ cup milk, oil and melted butter. Gently whisk egg mixture into the flour mixture just until combined. Do not overmix. Batter should flow from a spoon, not plop; add small dollops of milk if needed to thin batter.

4. For each waffle, spoon a generous cup of the batter into the heated waffle iron, close the iron and bake until waffle is crisped and perfectly golden. Transfer the baked waffle to the oven directly on the oven rack while you bake the remaining waffles.

5. To serve, pile a couple of hot waffle squares on heated plates. Top with a dollop of yogurt. Spoon the warm compote over it all.

Nutrition information per serving: 631 calories, 41 g fat, 15 g saturated fat, 189 mg cholesterol, 52 g carbohydrates, 14 g sugar, 16 g protein, 861 mg sodium, 1 g fiber