These cornmeal waffles with blackberry syrup are not your typical breakfast waffles. Cornmeal waffles are a little crispier than the standard variety, and the blackberry syrup adds rich, tangy sweetness. The syrup is quite simple to make and is best served warm. Any leftover waffles can be saved in the fridge and reheated in a toaster oven—restoring them to fluffy perfection!
For the cornmeal waffles: Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
Combine the buttermilk and sour cream in a 2-cup measuring cup. Make a well in the dry ingredients and add the buttermilk mixture, melted butter and eggs. Mix until well combined, then allow to rest for 10 minutes.
Meanwhile, preheat a waffle iron (to medium-high heat if the waffle iron has a heat setting). Grease the waffle iron with cooking spray. Working in batches, add the batter in 1/2 cup increments or the amount recommended by the waffle iron manufacturer and cook according to the manufacturer’s instructions. Transfer to a platter or plates.
For the blackberry syrup: Put the blackberries and maple syrup in a small saucepan over medium heat and cook until simmering, about 1 minute. Mash the blackberries with a potato masher until broken down and their juices are released. Cook until warmed through, about 1 minute. Stir in the butter and lemon juice and serve warm.