Description
These waffles were made for summer weekend mornings! If you love a good warm crisp waffle, then cornmeal is your answer. So much texture in each delicious bite!
Ingredients
Wet Ingredients:
3 c. milk
1/4 c. maple syrup
2 eggs
6 Tbsp. canola oil
Dry Ingredients:
2 c. medium grind cornmeal
1 c. rye flour
1 c. oat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. fresh blueberries
Instructions
In a medium bowl, whisk together the milk, syrup, eggs and oil. In a separate large bowl, mix the cornmeal, flours, baking powder, baking soda, cinnamon and salt. Combine the wet and dry ingredients through the salt, and mix until no large clumps remain, but do not over stir. Fold in the blueberries. Let batter sit for about 10 minutes to allow the grains to absorb the liquid and soften.
Preheat your waffle iron. Cook according to your waffle iron’s instructions. Be sure to coat iron with nonstick cooking spray or melted butter. The blueberries will stick otherwise. Serve warm with fruit, warm maple syrup or toppings of your choice. Enjoy!
Notes
If you aren’t able to find or use rye or oat flour, sub in whole wheat flour or white whole wheat flour.
The blueberries stick very easily, so make sure not to skip greasing your waffle iron with non-stick spray or butter.
To keep your waffles warm and crisp, keep them on a cooling rack in a preheated 250 degree oven as they come out of the waffle iron while making the remaining batter. Take care not to leave them in the oven too long. Too much heat from the oven may dry out and overcook the waffles.
Keywords: blueberry, cornmeal, waffle, maple syrup, summer, breakfast, brunch