Sometimes nothing but waffles will do for breakfast, so I perused EatingWell, a site I visit often, and found a recipe for Whole-Grain Waffles. Good choice. They were light with a hint of vanilla flavor and a slightly grainy texture from the cornmeal, so I renamed them cornmeal waffles as a memory trigger when searching for my recipe to prepare them again.
2 cups white whole wheat flour*
½ cup fine stone-ground cornmeal
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
¼ cup packed light brown sugar (I’m going to reduce to 2 tbsp next time around.)
2 cups low-fat or nonfat buttermilk
1 tbsp extra virgin olive oil or canola oil
2 tsp vanilla
Preheat oven to 200°; place a large baking sheet on the center rack. Whisk dry ingredients in a large bowl. Lightly beat eggs and brown sugar in a medium bowl. Add buttermilk, oil, and vanilla; whisk until well blended. Add the wet ingredients to the dry ingredients, stirring until just combined. Preheat a Belgian-style waffle iron. Lightly coat it with cooking spray. Add about 2/3 cup batter; distribute evenly with spatula. Close lid and cook until golden brown, 4 to 5 minutes. Transfer the waffles to the baking sheet to keep warm until ready to serve; do not stack. Repeat with the remaining batter, using more cooking spray as needed.
*White whole wheat flour, which is lighter-colored and milder-tasting than whole wheat flour, is milled from hard white spring wheat rather than traditional red wheat. It has the same nutritional properties as regular whole wheat flour. If it is unavailable in your local grocery or health food store, it may be purchased online from bobsredmill.com or kingarthurflour.com. Store it in the freezer.