Cornmeal Waffles
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cup
Wheat Flour (whole-)1 cup
Cornmeal (fine)2 tsps tbsp
Baking Soda2 tsps tbsp
Granulated Sugar2 tsps tbsp
Brown Sugar2.5 cups
Lowfat Buttermilk2 tsps tbsp
Canola Oil1 cup
Honey (optional)1 tsps
Lavender (dried optional)Directions:
1
Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside
2
Mix egg yolks with buttermilk and oil
3
Incorporate yolk mixture into dry ingredients
4
Whip egg whites to medium peaks with whisk or hand mixer and fold into batter in 3 stages to incorporate fully (and to make fluffier waffles)
5
Ladle 1/4 batter onto a nonstick waffle iron until griddle is covered but not overflowing (waffle iron sizes vary; adjust if necessary)
6
Cook waffles until golden, 3 to 4 minutes; keep warm in oven
7
Repeat 3 times
8
Optional sauce: Bring honey and lavender to a simmer in a small pot
9
Take off heat, cover and let steep 30 minutes
10
Strain honey into a jar and discard lavender
11
Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside
12
Mix egg yolks with buttermilk and oil
13
Incorporate yolk mixture into dry ingredients
14
Whip egg whites to medium peaks with whisk or hand mixer and fold into batter in 3 stages to incorporate fully (and to make fluffier waffles)
15
Ladle 1/4 batter onto a nonstick waffle iron until griddle is covered but not overflowing (waffle iron sizes vary; adjust if necessary)
16
Cook waffles until golden, 3 to 4 minutes; keep warm in oven
17
Repeat 3 times
18
Optional sauce: Bring honey and lavender to a simmer in a small pot
19
Take off heat, cover and let steep 30 minutes
20
Strain honey into a jar and discard lavender