Cornmeal Waffles

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Cornmeal gives waffles a coarser texture than flour does. Serve with sliced strawberries and maple syrup for breakfast or brunch.

Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/2 cup maple syrup
• 1 tablespoon vegetable oil
• 2 large egg yolks
• 2 large egg whites

Directions

1. Coat waffle iron with cooking spray, and preheat.
2. Lightly spoon flour into a dry measuring cup, and level with a knife.
3. Combine flour, cornmeal, baking powder, and salt in a large bowl, and make a well in center of mixture.
4. Place buttermilk, syrup, oil, and egg yolks in a bowl, and stir well with a whisk.
5. Add buttermilk mixture to flour mixture; stir just until moist.
6. Beat egg whites with a mixer at high speed until stiff peaks form.
7. Gently fold egg whites into cornmeal mixture.
8. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges.
9. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.

Yield: 7 servings (serving size: 1 waffle)