| 1 1/2 c. | Roasted blue corn, finely ground (I used organic blue corn meal) |
| 1 1/2 c. | Oat flour or unbleached white |
| 1 tbsp. | Baking powder |
| 1/2 tsp. | Salt (omit if you use salted butter) |
| 1 tbsp. | Brown sugar |
| 3 | Eggs, beaten lightly |
| 1 1/4 c. | Milk |
| 1/2 c. | Sweet butter |
| 1/4 c. | Walnuts, finely chopped (optional, I omitted) |
Melt the butter. In a large bowl combine all dry ingredients and mix well. Combine the eggs and milk and add to the dry ingredients. Stir in the melted butter. As the batter stands, it will continue to thicken, so more milk may be needed, particularly if oat flour is used. (I had to add a little more milk twice.) The batter should be thicker than pancake batter, but not stiff. Bake in a hot, greased waffle iron until done. (Unless you have a nonstick one like mine.)
Makes 8 waffles (It made much more for us, but I guess our Cuisinart waffle maker is probably smaller than some waffle makers.)
I made this with unbleached all-purpose but will try oat flour next time.