Cornmeal Waffles

These waffles have a wonderful crunchy texture from the addition of wheat germ and cornmeal that is not usual with waffles. Since most of us eat breakfast on-the-run on weekdays, it's so nice to slow down with a breakfast a bit more special on the weekend when time might allow. This favorite recipe is kid-friendly and comes from Sunset's Ideas and Recipes for Breakfast and Brunch. Blessings...

Recipe:

2 eggs, separated
2 cups buttermilk
1 cup whole wheat or unbleached white flour (I use whole wheat)
3/4 cup cornmeal
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tbsp. sugar
1/4 cup wheat germ
6 tbsp. butter, melted and cooled

1. In a medium-size bowl, beat egg yolks and buttermilk until blended.
2. In another medium-size bowl, stir together flour, cornmeal, baking powder, soda, salt, sugar, and wheat germ. Gradually add flour mixture to yolk mixture; blending until smooth with a spoon. Stir in butter.
3. In a small bowl, beat egg whites just until stiff, moist peaks form; fold into cornmeal batter just until blended.
4. Bake waffles in a preheated waffle iron according to manufacturer's directions. Serve hot with butter and syrup.

Yield: Makes about 1 dozen 4-inch-square waffles.
Tip: If you are making waffles for a crowd, an easy way to keep the baked waffles warm while you continue cooking is to lay them on wire cooling racks on rimmed baking pans in a 300 degree oven. They will stay nice and warm until everyone is able to sit down together.