Monday, April 14, 2008

Buttermilk Whole Wheat Waffles With Blueberry Topping

You'll excuse me for the crappy photo...I had a delicious hot waffle to scarf! Served with butter and blueberry topping...make these, they're goot.

Buttermilk Whole Wheat Waffles:
This made 2 big honkin' Belgian-style waffles

1/2 cup whole wheat flour
1/2 cup white whole wheat flour
1 Tbs cornmeal
1/2 tsp salt
1/2 tsp baking soda (I added the tiniest bit more since I added Sucanat to the recipe)
Optional: 1 Tbs sugar or Sucanat (if you just use reg. sugar just use the 1/2 tsp baking soda)
1 egg, divided
1 cup buttermilk
2 1/2 Tbs unsalted butter, melted and cooled

Preheat waffle iron.
In a medium bowl whisk together the flours, cornmeal, salt, baking soda, and Sucanat if using.
In a smaller bowl, beat egg whites until they form soft peaks, but are not dry.
In a separate bowl, beat together the egg yolk, buttermilk, and butter, then gradually add to the dry ingredients to form a batter.
Gently fold egg whites into the batter to incorporate.
I lightly oil our waffle iron then put about 1/2 the batter onto the iron, close and cook for ~6-7 minutes for a Belgian-style waffle iron.

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