Cornmeal Waffles with Triple Berry Sauce

This is my go to waffle recipe.  And I can't wait for strawberry season when I can serve them with fresh picked strawberries, whipped cream and real maple syrup.  Editor's note: I set up this post so long ago that strawberry season has arrived!  Yippee!  But you can't go wrong with a blueberry sauce either.  My favorite sauce is very simple.  Just take 2 cups frozen blueberries, 1/2 cup Log Cabin syrup and 2-3 tsp cornstarch.  Heat these ingredients in a sauce pan until boiling and thickened.  Today I made a triple berry sauce.  Blueberries, blackberries and black raspberries. Yum!  So if you are lucky enough to have all these berries in the freezer like me, triple the pleasure!  Now for the waffles...

In a bowl mix the dry ingredients:

1 cup all purpose flour

1 cup cornmeal

1/2 cup cornstarch

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tbsp sugar

Then throw in the wet ingredients:

1 1/2 cups buttermilk

1/2 cup milk

3/4 cup canola oil

2 large beaten eggs

Mix the wet ingredients into the dry but don't over mix.  And if you want lighter waffles separate the egg whites and beat them until you have soft peaks.  Then fold the egg whites into your batter.  I don't do this part because I'm too lazy.  

Now pour the batter into a heated waffle iron (sprayed with oil) and cook until they are crispy and lightly brown.  I always heat my toaster oven on low to keep my waffles warm until we're ready to eat.  Enjoy!