Raspberries from your local farmer’s market are wonderful to eat by themselves. Sometimes, however, they call out and ask to be used on top of something. Frozen yogurt was an obvious choice. However, it was late morning on a weekend and the timing wasn’t right for dessert. Cornmeal and whole wheat waffles were the answer. They are crunchy, full of flavor, and a great vehicle for fresh fruit.
Servings: One dozen 4 inch squares
2 eggs, separated
2 cups low fat buttermilk
1 cup whole wheat flour
3/4 cup cornmeal
1/4 cup wheat germ (I didn’t have any so I used some 7 grain hot cereal)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup canola oil
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 now.
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 four-inch square.
I think the act of adding separately beaten egg whites to these waffles has made them light and crunchy. The beaten whites really helped these cornmeal whole-grain waffles also.