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Crispy Cornmeal Waffles

Categories: Low-fat, Vegetarian
Type: Breakfast

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)

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  1. Coat a waffle iron with nonstick cooking spray, and preheat according to the manufacturer's directions.
  2. Place the flour, cornmeal, sugar, baking powder, and baking soda in a large bowl, and stir to mix well. Set aside.
  3. Place the egg whites in the bowl of an electric mixer, and beat on high until soft peaks form. Set aside.
  4. 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.
  5. 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.
  6. 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:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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