Sweet & Savory Whole Wheat Corn Waffles
July 09, 2016
Categories: Breakfast, Dinner, Side Dishes, Dairy, Nuts/Seeds, Walnut, North American, Southern, 5-Minute Prep, Budget-Friendly, Cooking With Condensed Soup, Kid Pleaser, Small Batch Cooking, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Waffle Iron, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
"I don't make waffles too often; but, these are really delicious. One of my friends sent me this recipe, which was definitely worth saving. She also sent me #recipe24102 which turned out to be equally as good - but, I did change it up a bit for my tastes. Now, from what I was told; the original recipe came from foodfaitfitnessdotcom. However, in my versions - I serve them 3 different ways. One, topped with fried chicken tenders/strips; and, plenty of my 're-make' of the apple chutney #recipe24102." Second, small or mini waffles make a great side along side grilled pork chops, pork roast or baked chicken. They can be topped with, my warm apple chutney recipe; or, your favorite chutney or fruit salsa. A cherry, peach, or rhubarb chutney are really delicious as well. I try to use whatever is in season. And, finally, top the waffle with Greek yogurt, honey, warm whole cranberry sauce or fresh fruit. So, as you can see ... there are many ways to serve these delicious waffles. They are sweet - yet savory; and, really make a great main dish, side dish; or breakfast too. You don't always think of a waffle as a side dish; but, believe me ... you may think twice after you try these."
- Serving Size: 1 (59.5 g)
- Calories 124.8
- Total Fat - 4.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 28.8 mg
- Sodium - 267.3 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 1.5 g
- Sugars - 4.1 g
- Protein - 3.2 g
- Calcium - 79.1 mg
- Iron - 0.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Dry Ingredients ... Add the flour, cornmeal, cornstarch, sugar, salt, baking soda and powder to a large bowl; and, mix until combined.
Wet Ingredients ... In a small bowl; add the melted butter, beaten egg, apple cider, maple syrup, almond milk, and herbs; then, mix until combined.
Combine ... Add the wet ingredients to the dry; and, lightly mix. Do NOT over mix; just until all the ingredients are incorporated. Then, make sure to let the batter rest at least 30 minutes before making the waffles. This will make your waffles, light and crispy.
Waffles ... Prepare your waffle iron like you normally would. I like to lightly spray mine with a non-stick spray; and, make sure it is preheated.
You can make them small, medium, or large; that is up to you. Now, my waffle iron has a green light when they are done; so, I just go by that. It seems to work perfectly every time. Once done; remove to a plate and cover to stay warm. Each iron is a bit different; so, just do what you are used to.
If making a lot of them; put them on a wire rack, placed on a sheet pan ... in a 225-250 degree oven to stay warm. When placed on a wire rack, they will stay nice and crisp. If placed directly on a sheet pan; they will tend to get soft and soggy. You can always freeze, and reheat in the oven; or even in a toaster as well.
Serve ... As mentioned; serve as a main dish with fried chicken and my apple chutney - http://www.recipezazz.com/recipe/easy-fresh-apple-chutney-24102; as a side dish with your favorite chutney or salsa - and, for breakfast with yogurt, honey, warm cranberry; or, fresh fruit. ENJOY!
Tips & Variations
No special items needed.