Monday, October 6, 2008

Cornmeal and Rye Waffles

Cornmeal and Rye Waffles
Adapted from King Arthur Whole Grain Baking
Kid Friendly, Freezer Friendly Servings: 16

My notes: You can sub regular milk with a tablespoon of vinegar if you do not have buttermilk. Sub any canola, vegetable or olive oil if you do not have butter. Freeze leftovers to pop in the toaster for quick breakfasts. For Dinner waffles: Cut the sugar by half, leave out the vanilla and maple, and add 1 teaspoon of cumin or chili powder. Top waffle with vegetarian chili, fresh tomatoes, cilantro and cheese for a fun dinner.

3 Cups buttermilk
2 whole eggs
6 Tablespoons butter, melted
2 Cups yellow cornmeal
1 Cup rye flour
1/4 Cup sugar
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon maple extract

1. Whisk together buttermilk, eggs, and melted butter in a medium bowl. In a separate bowl, whisk together the dry ingredients. Then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes to soften the cornmeal. The batter will be thicker when you are ready to use it.

2. Preheat your waffle iron (spray with cooking spray before preheating). Drop batter onto iron by 1/3 cupfuls and bake 3-5 minutes. These waffles are best with a crispy brown exterior.

We like to serve these with butter, bananas and honey for breakfast.

1 comment:

Elizabeth-W said...

Love that dinner version!!