Meals Matter

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Contributed By: trina
Sunset Brunch Cookbook

Cornmeal gives these whole grain waffles a crunchy texture.

Ingredients

2 Eggs, separated

2 cups Buttermilk

1 cup Whole wheat flour

3/4 cup Cornmeal

2 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

2 tbsp Sugar

1/4 cup Wheat germ

6 tbsp Butter, melted and cooled

Preparation

In a medium-size bowl, beat egg yolks and buttermilk until blended. In another medium-size bowl, stir together flour, cornmeal, baking powder, soda, salt, sugar, and wheat germ. Gradually add flour mixture to yolk mixture; blending until smooth. Stir in butter.

In a small bowl, beat egg whites just until stiff, moist peaks form; fold into cornmeal batter just until blended. Bake waffles in waffle iron.

Makes about 1 dozen 4-inch-square waffles.

Cook's Notes

Shortcuts:
1. Still tastes good without wheat germ and substituting white flour for whole wheat.
2. Just put the whole egg in the bowl rather than beating the whites. Not as fluffy, but kids still love them.
3. Another trick is to keep powdered buttermilk in the refrigerator. Just add water, or milk for an added nutritional boost and it's ready!
4. Three tablespoons of canola oil can be used instead of butter.

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