Cornmeal whole wheat waffles

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: about a dozen 4 inch squares – two make a good serving

Ingredients

  • 2 eggs, separated
  • 2 cups low fat buttermilk
  • 1 cup whole wheat flour
  • ¾ cup cornmeal
  • ¼ cup wheat germ (I didn’t have any so I used some 7 grain hot cereal)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons sugar
  • ¼ 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 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 ½ cup of batter for each four inch square. (For years I have been making sourdough waffles using a very long lived sourdough starter that lives inconspicuously in the back of the refrigerator until it comes to life upon request every now and then. 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).

Nutrition Information (per serving)

  • Calories: 296
  • Fat: 12 g
  • Saturated fat: 2 gm
  • Cholesterol: 74 mg
  • Carbohydrate: 37 gm
  • Fiber: 4 gm
  • Protein: 10 gm
  • Sodium: 682 mg

Contributor

Preston Maring, MD

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