Ingredients
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3/4
-
1/4
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1
-
1/2
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1
-
1
-
2
-
1
-
1/2
-
-
-
-
-
-
Directions
Buttermilk Cornmeal Waffles,*Update – When I posted this recipe I hadn’t tried them yet. Since then I have made them a couple of times. In addition to the posted ingredients I like to add 1/2 cup wheat germ, and 1 T vanilla (1 also add whole eggs instead of just egg whites.) They freeze really well. My Mom gave me this recipe but I’m not sure from where… with all the changes, it’s mine now!,Tough/impossible to get buttermilk in Mexico. I’ve adapted the recipe on the side of Saco Buttermilk Blend with some tweaks. use 2/3 cup whole wheat flour, 1/3 cup of cornmeal, and delete the sugar called for. Since I typically make the recipe as waffles, I add an extra egg. use a hand electric mixer and beat it quite well. The waffles freeze well and come to life in the toaster!,Where’s the baking powder? They definitely need baking powder. I also felt the flour/cornmeal ratio was off (more cornmeal).
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Steps
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1
Done
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Combine the First 4 (four) Ingredients (if You Are Using Wheat Germ or Flax Seed Combine With Dry Ingredients) in a Large Mixing Bowl; Set Aside. Stir Buttermilk and Oil Together Add Vanilla as Well; Set Aside. Blend Egg Whites in a Dry Mixing Bowl Until Stiff Peaks Form; Set Aside. Mix Buttermilk Mixture Into Flour Mixture; Blend Until Smooth. Gradually Fold in Egg Whites; Pour by Cupfuls Onto a Hot, Greased Waffle Iron. Heat According to Waffle Iron Manufacturer's Instructions. |
