Can two non-breakfast grains make a yummy waffle? Yes! These waffles are light and fluffy, but with a pleasantly grainy texture from the cornmeal. This recipe is from the King Arthur Flour Whole Grain Cookbook — they’re 100% whole grain! Which means they’re healthy and I don’t have to feel guilty grabbing another one…right?
- 3 c. buttermilk (or 3 c. milk plus 3 T vinegar, mixed and set aside for 5 minutes)
- 2 eggs
- 6 T butter, melted
- 2 c. cornmeal
- 1 c. rye flour
- 1/4 c. sugar
- 2 tsp baking powder
- 2 tsp salt
- 1 tsp baking soda
Mix the buttermilk, eggs and butter. In a separate bowl, mix all the dry ingredients. Combine the dry ingredients and wet ingredients and mix quickly. It’s okay if you have a few lumps; if you overmix, the waffles may be tough. The batter will probably seem too runny at this point.
Let the batter rest for 10 minutes to thicken.
Cook in a waffle iron set on a high setting. These may require a bit of cooking spray on your waffle iron to keep them from sticking.
I served these with link sausage and a fruit salad for dinner and they were a big hit! This recipe makes at least a dozen waffles, so I recommend freezing the leftovers once they’ve cooled.
This recipe is linked up at www.littlehouseliving.com, where you can find other yummy things.