Fine Cooking Magazine - November/December 2020

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.

Ingredients

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

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

Preparation

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

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.

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.If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.

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Reviews (1 review)

Onymous | 05/28/2013
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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What We're Cooking Now

Name: Cornmeal and Oat Waffles
Yield: Yields 9-1/2 cups mix
Ingredients: 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; 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