Cornmeal whole wheat waffles
These waffles are crispy and full of flavor, and a great vehicle for fresh fruit.
Raspberries from your local farmer’s market are wonderful to eat by themselves. Sometimes, however, a weekend breakfast calls for fruit on top of something.
Cornmeal and whole-wheat waffles are the answer.
Adding separately beaten egg whites to these waffles makes them light and crispy.
Servings: One dozen 4-inch squares
Ingredients
- 2 eggs, separated
- 2 cups low-fat buttermilk
- 1 cup whole-wheat flour
- 3/4 cup cornmeal
- 1/4 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup canola oil
Directions
- Pour the buttermilk into a mixing bowl.
- Mix all the dry ingredients in another mixing bowl.
- Separate the eggs, dropping the yolks into the buttermilk after decanting the egg whites into a small bowl.
- Start preheating your waffle iron.
- Whisk the yolks and buttermilk. Slowly add this to the dry ingredients stirring until smooth. Mix in the canola oil.
- Beat the egg whites until they have soft peaks. Fold the beaten whites into the batter just until incorporated.
- Use a scant 1/2 cup of batter for each 4-inch square.
Nutrition information (per serving)
- Serving size: 2 squares
- Calories: 296
- Total fat: 12 g
- Saturated fat: 2 g
- Cholesterol: 74 mg
- Sodium: 682 mg
- Total carbohydrate: 37 g
- Dietary fiber: 4 g
- Protein: 10 g