Yield: Yields 9-1/2 cups mix
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 Southern favorite.
This recipe is excerpted from Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. Read our review.
Make Ahead Tips
Store the waffle mix in a sealed, airtight container at room temperature for up to 3 months.
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.If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.
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This recipe shows what I love about Fine Cooking. I have made a lot of recipes on here and never been disappointed. I had this one bookmarked for a long time but, while I cook with a lot of whole grain, I was scared of the amount of it in these (won't it be dense?). Well I made a half batch a couple of days ago and they were wonderful! So rich and tasty, full of flavor but light and crunchy. I served it with homemade buttermilk syrup and we finished them off. Even with just a half batch I have enough for at least 3 more breakfasts. Another great things about these is that we were full for hours afterward instead of the usual hungry in an hour like with most waffles. My husband felt the cornmeal was too crunchy but I loved it, so it depends on your tastes (he's just crazy). A note: the actual amounts specified to make the waffles did not make three waffles on my waffle maker; I added an extra 6 Tbls mix and 2 Tbls milk.
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