Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup whole-wheat pastry flour
- 1/4 cup cornstarch
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 tablespoon butter melted
- 3/4 cup + 2 tablespoons unsweetened almond milk
- 1 egg lightly beaten
- 1 teaspoon apple cider vinegar
- 1 tablespoon butter
- 2 cups small onions thinly sliced
- 1 cups medium apple
- 1/4 cup pure maple syrup
- 1/2 teaspoon cinnamon
- Leftover pulled pork to taste
Instructions
- In a large bowl mix the cornmeal, whole-wheat pastry flour, cornstarch, sugar, salt, baking soda, and baking powder.
- In a medium bowl, add the melted butter and then stir in the almond milk, lightly beaten egg, and apple cider vinegar.
- Whisk the wet ingredients into the dry ingredients and stir until just moistened, being careful not to overmix.
- Let the batter sit for 20-30 minutes before cooking the waffles. This will ensure that your waffles are extra light and crispy!
- In the meantime, melt 1 tablespoon of butter in a large pan over medium heat.
- Stir in the thinly sliced onions, mixing well to ensure that all the onions are evenly coated in the butter.
- Stir the onions every 5 minutes or so until they are brown and caramelized, about 25-30 minutes.
- Once your batter has rested, preheat your waffle maker. I set mine to the highest setting, as I like my waffles golden brown and crispy.
- Drop about 1/2 cup of the batter into the middle of the hot waffle maker and cook until desired crispiness. Keep the waffles warm in an oven set to around 200°F.
- While the waffles are cooking, place the diced apple in a large bowl. Stir in the caramelized onions, maple syrup, and cinnamon. This will be your chutney. Set aside until ready to serve.
- Serve each waffle topped with the apple chutney and as much leftover pulled pork as your heart desires.