Whole Wheat Waffles
Adapted from Christopher Kimball’s The Cook’s Bible.
Ingredients
Units
- 2 1/4 cups whole wheat pastry flour
- 2 tablespoons cornmeal
- 3/4 teaspoon sea salt
- 3/4 teaspoon baking soda
- 2 large eggs, separated
- 1 3/4 cups buttermilk
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat waffle iron.Whisk flour, cornmeal, sea salt and baking soda in a mixing bowl. Whisk egg yolks with buttermilk and melted butter. Beat egg whites until they hold a stiff peak. Add egg yolk mixture slowly to dry ingredients while stirring with a spatula until just mixed together (there will still be lumps and maybe a few patches of flour). Gently fold in the egg whites until just mixed together. (It’s important not to over mix).
- Using a ladle, spoon batter onto waffle iron and cook until deep brown. Serve immediately.
- If you are cooking for a crowd, simply preheat the oven to 200°F and place a cooling rack on top of a baking sheet. When the waffles are cooked place them on the cooling rack/baking sheet and place in the oven to keep warm.
Nutrition
- Serving Size: Serves 6
Find it online: https://deliciouslyorganic.net/whole-wheat-waffles/