Cornmeal waffles with bourbon syrup from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • emiliang on August 07, 2016

    Wonderfully nutty, caramel-y, syrup even without the bourbon. I'm giving this five stars for the syrup and three stars for the waffles themselves, which did not have a crisp, light consistency but were more like pancakes.

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