Keep Waffling

BACK TO BASICS | by JEAN GALTON

AFTER YEARS OF FEEDING CHILDREN BREAKFAST (the most important meal of the day!), I’ve developed a few secret weapons. One of them is a big batch of waffles.

© ANGIE NORWOOD BROWNE

Waffles are crunchy, fast to cook and can hang around until tomorrow or even the next day when you can have them again (stored in the freezer or fridge, or course.) They’re good topped with maple syrup, yogurt, fresh fruit, honey and peanut butter. And did I mention they’re also healthy?

Cornmeal Waffles
Makes about 16 waffles
3 large eggs
1 3/4 cups lowfat milk
1/4 cup melted unsalted butter
11/4 cups white whole-wheat or whole-wheat pastry flour
1 cup medium cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Vegetable oil

Preheat waffle iron, and preheat oven to 200°F.

In a medium bowl, mix the eggs, milk and butter together. In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt. Pour the wet ingredients into the dry and mix with a fork, just until combined.

Brush waffle iron lightly with vegetable oil and spoon 3/4 cup batter onto the surface, spreading it evenly. Cook according to the manufacturer’s instruction and transfer the waffle to a baking sheet to keep warm in the oven. Repeat.

Reheat remaining waffles in the toaster until they regain their original crunch.