Instructions

• Combine 1 cup pure maple syrup, 1½ cups fresh blueberries, a pinch Kosher salt, 1 tablespoon orange zest, and 2 tablespoons orange juice in a small saucepan.
• Set the saucepan over medium heat, bring the mixture to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from heat and set aside.
• Separate the 3 large eggs, placing the yolks in one bowl and the whites in a small clean bowl.
• In a bowl, sift together 2 cups all-purpose flour, 1 tablespoon yellow cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon Kosher salt.
• In a separate bowl, whisk together 2½ cups buttermilk, 6 tablespoons unsalted butter (melted), the 3 egg yolks, and 1 teaspoon vanilla extract until combined.
• Add the liquid mixture to the dry ingredients and whisk or stir with a spoon until just combined; the batter will be quite lumpy.
• Use a handheld mixer at high speed (or a whisk) to beat the reserved egg whites until soft peaks form.
• Gently fold the beaten egg whites into the batter with a whisk or wooden spoon until large chunks of the whites are no longer visible.
• Preheat your waffle maker according to the manufacturer's instructions and lightly spray it with cooking spray.
• Cook the waffles in the preheated waffle maker following the manufacturer's instructions, transferring cooked waffles to a platter as they are done. Continue until all batter is used.
• Serve the waffles immediately with the blueberry sauce on the side.