The MSV Waffle

From MarketStreetVegan.com

yields 12 waffles, adapted from Mollie Katzen's Sunlight Cafe

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1 TBSP natural cane sugar (evaporated cane juice)

1 tsp active dry yeast

1/2 tsp fine sea or kosher salt

2 cups unsweetened soy milk

6 TBSP canola oil

2 TBSP Ancho Reyes ancho chile liqueur

2 TBSP orange liqueur, preferably Grand Marnier rouge

In a mixing bowl, whisk together flour, cornmeal, sugar, yeast, and salt. Whisk in milk. Cover with plastic wrap and transfer to refrigerator. Let sit overnight.

In the morning, heat your waffle iron. (If your waffle iron does not have a nonstick surface, grease the iron before adding batter.) When ready, beat canola oil and liqueurs into batter. Add one-quarter cup batter to each square of the iron and cook according to the manufacturer's directions, until crisp and deeply golden on the outside. Serve at once. (If you need to wait and serve the waffles all at once, hold finished waffles in a warm oven to keep them crisp while you cook the rest.)