CORNMEAL WAFFLES

Cornmeal Waffles image

Provided by Brandon Wicks

Categories Milk/Cream Egg Breakfast Brunch Low Fat Kid-Friendly Quick & Easy Cornmeal Healthy Honey Self Seattle Washington Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 servings

Number Of Ingredients 12

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Ingredients

1 1/2 cups semolina (ground wheat)
3/4 cup whole-wheat flour
1/2 cup fine cornmeal
1 tbsp plus 1 1/2 tsp baking soda
1 tbsp plus 1 1/2 tsp granulated sugar
1 tbsp plus 1 1/2 tsp brown sugar
2 egg yolks
2 1/2 cups lowfat buttermilk
3 tbsp plus 1 1/2 tsp canola oil
4 egg whites
1 cup honey (optional)
1 tsp dried lavender (optional)

Steps:

Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside. Mix egg yolks with buttermilk and oil. Incorporate yolk mixture into dry ingredients. Whip egg whites to medium peaks with whisk or hand mixer and fold into batter in 3 stages to incorporate fully (and to make fluffier waffles). Ladle 1/4 batter onto a nonstick waffle iron until griddle is covered but not overflowing (waffle iron sizes vary; adjust if necessary). Cook waffles until golden, 3 to 4 minutes; keep warm in oven. Repeat 3 times. Optional sauce: Bring honey and lavender to a simmer in a small pot. Take off heat, cover and let steep 30 minutes. Strain honey into a jar and discard lavender.

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