Prep 10 mins
Cook 15 mins
*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!
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cornmeal
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon canola oil or 1 tablespoon melted butter
- 2 egg whites (whole eggs separated work well too)
- 1 tablespoon vanilla (optional)
- 1⁄2 cup wheat germ (optional) or 1⁄2 cup ground flax seeds (optional)
- 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.
Where's the baking powder? They definitely need baking powder. I also felt the flour/cornmeal ratio was off (more cornmeal).
Very yummy and hearty. I love that there isn't any extra sugar. I used 2 whole eggs, and ground flax. Topped with homemade blueberry syrup.
Fantastic waffles! I used the suggestions given. I ended up using 1/2 cup ground flax meal, 1 T. vanilla (great addition) and 2 whole eggs (I forgot to separate them and whip the whites - but it seemed just fine!). I loved the taste and texture the cormeal added to these waffles. I also loved that I could hide a really healthy ingredient, flax, and it was still enjoyed by my kids! Kudos to you, kitty!