Cornmeal Flax Seeded Waffles (Brenna)
Author: Brenna Bowers
Makes: 10-12 waffles
1 cup all purpose flour
¾ cup yellow cornmeal (fine grind)
2 teaspoons baking powder
1 teaspoon baking soda
2 Tablespoons brown sugar
½ teaspoon cinnamon
¼ cup ground flax seed
3 large eggs
2 cups buttermilk (Tip 1)
4 Tablespoons vegetable oil
1 teaspoon vanilla
In a large bowl, combine all the dry ingredients (flour through flax seed) and stir to combine.
In another bowl whisk the eggs, buttermilk, oil and vanilla. Add the flour mixture all at once and whisk just until combined (Tip 2).
Preheat the waffle iron and spray it with oil (or grease it with oil on a paper towel). Place about 1/3 cup of batter into the hot waffle iron (depending on the size of your waffle iron) and cook until the waffle is slightly golden brown (2-3 minutes).
Serve with fresh berries and honey/syrup.
Tip 1: If you have run out of buttermilk, don’t fret because I have a substitute for that! For every one cup of milk add 1 Tablespoon of fresh lemon juice. Let the mixture sit for about 5-10 minutes (it will begin to curdle….foam), stir and use as directed above.
Tip 2: Never overbeat waffle (or pancake) batter! This will make your product come out flat and chewy (opposite of what we want!). So just stir the batter a little bit and leave the small lumps….they will be just fine in there and you will never know once you place the batter into the hot griddle.