Tuesday, June 27, 2006

Corn Waffles with Blueberries

Corn Waffles - Light and Crisp, a good base for about anything, from delicate fruit to (hold onto your arteries) fried chicken cutlets and cream gravy.

Cornmeal Waffles

1 ¼ cup white whole wheat flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp sugar
1/2 teaspoon salt
3 large eggs
2 cups buttermilk
5 T butter, melted and cooled OR 1/3 c vegetable oil

Sift flour, cornmeal, baking powder, baking soda, sugar, and salt together in a large bowl.

In another bowl whisk together eggs, buttermilk, and 3 T oil. Add to flour mixture and whisk just until combined. (Very important, do not overmix. Waffle batter should be slightly lumpy.)

Meanwhile, Preheat your waffle iron and turn your oven to 200°F.

When waffle iron is preheated, oil lightly. Spoon batter into prepared waffle iron and bake per the directions on your maker (mine is easy, green light comes on, DONE).

If you are making a bunch of these, keep in heated oven on an oven proof plate or pan until the rest are cooked. Do not butter or apply any topping until ALL of the waffles are cooked.

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