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rmkoramaCreated 30 Oct 2012 16:01, Updated 06 Nov 2012 19:50
Cornmeal-Rye Wafflesfrom 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.) INGREDIENTS METHOD 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.
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