Instructions

  1. Preheat a waffle iron. Place a heatproof rack on a baking sheet, put it in the oven, and preheat it to 200°F.

  2. In a medium bowl, whisk together the potato starch, cornmeal, sugar, baking powder, and salt.

  3. In a small bowl, whisk together the eggs, melted butter (or vegetable oil), milk, and lemon zest.

  4. Add the wet ingredients to the dry and let the batter rest for 10 minutes.

  5. Lightly grease the hot iron and cook waffles according to the manufacturer's instructions, until golden brown.

  6. Transfer the finished waffles to the oven to keep warm while you cook the remaining batter.

  7. Waffles can be frozen for a few weeks; reheat them in the toaster.

Tips from our Bakers

  • Whole cornmeal's texture is better at absorbing liquid than boxed cornmeal from the supermarket. If using boxed cornmeal, increase the amount in the recipe to 1 1/4 cups.
  • Waffle irons come in all shapes and sizes. This recipe makes 2 1/2 cups of batter, so you'll have a better idea of how many you can expect to get. A 7" Belgian-style waffle uses about 3/4 cup of batter; a waffle that makes thinner, "standard" waffles uses about 1/2 cup and will yield more waffles.