Crisp Cornmeal Waffles
Source of Recipe
USA Weekend
List of Ingredients
1 cup all-purpose flour
1 cup cornmeal
1/2 cup cornstarch
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups buttermilk
1/2 cup milk
3/4 cup canola oil
2 large eggs, yolks separated
1 Tb. sugar Recipe
Heat oven to 200 degrees. Mix flour, cornmeal, cornstarch, salt, baking powder and baking soda in a medium bowl. Measure buttermilk, milk and oil in a large Pyrex measuring cup; whisk in egg yolks and set aside.
Place egg whites in mixing bowl. With a mixer, beat egg whites to almost soft peaks. Sprinkle in sugar and beat until whites are firm and glossy.
Pour buttermilk mixture into flour mixture and whisk until just combined. Add egg whites to batter in dollops and gently fold in with a spatula until the whites are just incorporated.
Add batter to a hot waffle iron (1/2 to 2/3 cup for a round waffle maker) and cook until golden brown. As each waffle finishes, set on warm oven rack. (Waffles can be left on rack for 30 to 45 minutes -- the longer they sit, the crispier they get.)
MAKES 8 7 1/2-INCH ROUND WAFFLES OR 14 4 1/2-INCH SQUARE WAFFLES
1 ROUND WAFFLE: 382 calories, 7g protein, 38g carbohydrates, 23g fat (2g saturated), 55mg cholesterol, 2g fiber,493mg sodium
1 SQUARE WAFFLE: 218 calories, 4g protein, 22g carbohydrates, 13g fat (1g saturated), 31mg cholesterol, 1g fiber,282 mg sodium
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