Cornmeal-Rye Waffles

Created 30 Oct 2012 16:01, Updated 06 Nov 2012 19:50

Cornmeal-Rye Waffles

from King Arthur Flour Whole Grain Baking

(Note: when I make this in our Belgian waffle maker, I use ~1 cup batter for each, and it makes ~5.5 waffles. I also leave the waffles in the iron for an extra minute or so after the light clicks off, to make sure they get nice and toasty on the outside.)

3 c buttermilk
2 eggs
6 T butter, melted
2 c whole yellow cornmeal (or whatever color you happen to have; I've used both white and yellow)
1 c whole rye (pumpernickel) flour
1/4 c sugar
2 tsp baking powder
2 tsp salt
1 tsp baking soda

Whisk together the buttermilk, eggs and melted butter in a medium bowl.

In a separate bowl, blend the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes to allow the cornmeal to soften. The batter will be quite thick by the time you're ready to use it.

Preheat your waffle iron; if it's not nonstick, spray it with a nonstick cooking spray before preheating. When the iron is hot enough, drop the batter onto it by 1/3-cupfuls, and bake until the waffle iron stops steaming, 3 to 5 minutes. These waffles are best with a crispy, browned exterior, so be sure to bake them long enough for the exterior to get quite firm. They will crisp even more as they cool, especially if they're baked in a Belgian waffle iron.

Serve warm with maple syrup and Triple-Berry Sauce.

These waffles are spectacular treats for a hearty brunch, either just for the family, or for overnight guests. Not only that, but waffles freeze and thaw beautifully, so rather than spend extra time in the kitchen mixing and cooking the waffles when we have guests, I cook them ahead of time. Once the waffles are done baking in the waffle iron, put them on a cooling rack. Flip over a couple times in the course of their cooling period; I usually flip them over when I add another waffle to the rack. After they are completely cool, put in a plastic freezer bag and freeze flat. To heat, you can either let them thaw at room temperature, or put them in the microwave for a few seconds. Then put them back on the heated waffle iron to crisp them back up before serving.

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