My last post was all about the trouble with cooking for one. While going out of your way to feed just yourself has both irritations and rewards, there is another problem with having only one mouth to feed: You simply can't justify a whole batch of waffles made from scratch.
I guess you could do a half recipe or freeze the extras to be reheated later. But this could lead to halving eggs and doing complicated math (before your morning coffee). And while some people like to pull leftover waffles and pancakes out of the freezer, I do not fall into that camp. In my opinion, some foods must be shared, and these waffles are one of them.
Fortunately, Mike is always around on weekend mornings when the desire for a sweet, starchy breakfast tends to arise. I love waffles and pancakes, but I only need them every once in a while. We're so hung up on my blueberry cornmeal pancakes, that I haven't made waffles in ages. As I was measuring out the ingredients, I realized that this recipe has a lot in common with those cornmeal pancakes, not to mention my skillet cornbread. Although we both love things with cornmeal, I was hoping for something a bit different from my old favorites.
Luckily, the worries were unfounded. These waffles are great. They're crisp on the outside and soft, light and airy inside. They are 100% whole grain, provided you use whole wheat pastry flour. So even though they may not be the most well-rounded breakfast, you're at least getting some fiber and nutrients along with your maple syrup.
Cornmeal Buttermilk Waffles
I based this recipe very loosely on this one I found on epicurious. You can substitute all-purpose flour for the whole wheat pastry flour. Wheat germ may be substituted for the oat bran. If you have neither, I would suggest replacing the oat bran with 1/4 cup of whatever flour you are using, although I haven't tried this myself. To measure the flour, lightly spoon it into the cup (don't pack it down by shaking the cup) and level with the straight edge of a knife.
Makes 7 to 8 (8-inch round) waffles
1 cup minus 1 Tbs. whole wheat pastry flour
3/4 cup medium stone ground cornmeal
1/4 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon coarse salt
3 large eggs
2 cups well-shaken lowfat buttermilk
4 Tbs. unsalted butter, melted and cooled slightly
Maple syrup and/or jam for serving
Whisk together the first 6 ingredients (through salt) in a large bowl. In another bowl, beat the eggs, then whisk in the buttermilk and butter. Pour the wet ingredients into the dry ingredients and stir until combined.
Heat up your waffle iron. Coat with cooking spray and proceed to make waffles according to manufacturer's directions. I spray my iron before each waffle. You can keep the waffles warm as you make them in a 200 degree oven, uncovered, on a baking sheet, but we eat them as we go. Serve with maple syrup and jam if you like.