Crispy Cornmeal Waffles
These crispy corn waffles may be made in advance, placed in plastic zip-type bags, and frozen. At breakfast time, just heat the frozen waffles in the toaster.
Serves: 12 waffles (1 waffle per serving)
- 1 cup whole wheat pastry flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 4 egg whites
- 1 1/2 cups nonfat or low-fat buttermilk
- 1/4 cup honey crunch wheat germ (optional)
- Coat a waffle iron with nonstick cooking spray, and preheat according to the manufacturer's directions.
- Place the flour, cornmeal, sugar, baking powder, and baking soda in a large bowl, and stir to mix well. Set aside.
- Place the egg whites in the bowl of an electric mixer, and beat on high until soft peaks form. Set aside.
- Add the buttermilk to the flour mixture, and stir to mix well. Fold in the wheat germ, if desired. Gently fold in the egg whites.
- Spoon 1 1/4 cups of batter (or the amount stated by the manufacturer) onto the prepared waffle iron. Bake for 5 to 7 minutes, or until the iron has stopped steaming and the waffle is crisp and brown.
- Serve hot.
- Variations: To make Three Grain Waffles, substitute 1/2 cup of quick-cooking oats for 1/2 cup of the cornmeal. To make Crispy Flax Waffles, substitute 1/4 cup of flax meal for 1/4 cup of the cornmeal.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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