A healthier version of standard waffles, with a little crunch in the texture from the cornmeal. This recipe makes enough to eat and freeze remainders, so you can have quick waffles by toaster reheating throughout the week.
The aroma of cinnamon and vanilla is a great way of getting my family out of bed in the morning. Great with pure New York State maple syrup that my parents bring to us when they visit, we especially love these waffles with homemade blueberry syrup. If there are any leftovers, we freeze them between layers of waxed paper and toast them as needed throughout the week. You can make these with only white flour when the whole-wheat canister is empty. This is an adaptation of a recipe by cookbook author Jeanne Jones, who is known for her healthy recipes.
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