A whole-grain mix you can make ahead and have on hand for
when you’re ready for waffles? Sounds like heaven to us! Although butter and
maple syrup are the standard condiments, you might want to try sorghum syrup, a
For the mix
4 cups coarse, whole-grain, yellow cornmeal
2 cups whole wheat flour
1-3/4 cups spelt flour
1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
3/4 cup sugar
1/4 cup baking powder
4 tsp. salt
1 tsp. ground cinnamon
Tip:Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.
For the waffles (yields 3 waffles)
1 large egg
1/2 cup plus 1 Tbs. milk (whole, 2%, 1%, or even fat-free)
1/2 tsp. vanilla extract
2 Tbs. nut oil (walnut, hazelnut, or pecan) or 2-1/2 Tbs. melted and cooled unsalted butter
Make the mix
Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit-and-caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.
Make the Waffles
Tip:If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.
To make 3 waffles, scoop 1 cup plus 3 Tbs. of the mix into a bowl. Whisk in the egg, milk, vanilla extract, and oil or butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.
Make Ahead Tips
Store the waffle mix in a sealed, airtight container at room temperature for up to 3 months.
Photo: Tina Rupp