Cornmeal gives these fragrant citrus waffles a satisfying crunch. They're so good no syrup is needed, but fresh berries are a nice topping.
Preheat a waffle iron. Place a heatproof rack on a baking sheet, put it in the oven, and preheat it to 200°F.
In a medium bowl, whisk together the potato starch, cornmeal, sugar, baking powder, and salt.
In a small bowl, whisk together the eggs, melted butter (or vegetable oil), milk, and lemon zest.
Add the wet ingredients to the dry and let the batter rest for 10 minutes.
Lightly grease the hot iron and cook waffles according to the manufacturer's instructions, until golden brown.
Transfer the finished waffles to the oven to keep warm while you cook the remaining batter.
Waffles can be frozen for a few weeks; reheat them in the toaster.
Whole cornmeal's texture is better at absorbing liquid than boxed cornmeal from the supermarket. If using boxed cornmeal, increase the amount in the recipe to 1 1/4 cups (195g).
Be alert: some of your baking ingredients may be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our safe-packaging practices.
