Preheat a waffle-stick maker or regular waffle maker.
In a medium
nd crumbled bacon.
Preheat waffle iron (medium heat) lightly brush
Preheat your waffle iron.
In a small
Preheat and lightly grease a waffle iron according to manufacturer's instructions.
Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended.
Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturers' instructions until golden brown, about 5 minutes. Repeat with remaining batter.
Preheat waffle iron.
Set oven on low to keep waffles warm after they are cooked.
Mix the dry ingredients together.
In another bowl, mix the all the wet ingredients together including the melted butter.
Pour the wet into the dry and mix just until they are combined.
Lightly spray your waffle iron with non-stick and pour about 1/2 c.
batter for each waffle.
Cook until browned and crisp.
NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.
mix milk ,butter, eggs ,cornmeal, sugar and rye together
let rest 15 minutes for flours to soften
add lemon juice mix
add baking soda and baking powder
pam the heck out of waffle iron every time these guys stick
batter will be thick use a little less than 1/2 cup of batter and spread it out a little
the longer you cook these the crisper they are.
Preheat waffle iron according to manufacturer's
Preheat your waffle maker and set oven temp to\"warm\" (so you can keep the waffles warm while the others are cooking).
Place all ingredients in a blender container.
Cover and process at med-high speed until dry ingredients are moistened.
Do not overblend.
Pour 1/2 cup (125 ml) batter over grids.
Close waffle maker gently and bake until steam no longer escapes (about 3-5 min).
Remove waffle with a fork and place on baking sheet to keep warm in the oven.
Garnish as desired and Enjoy!
Preheat a waffle iron, and coat with cooking spray.
In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
loth.
Next morning, while waffle iron is preheating, beat egg
Cook corn meal, water, and butter or shortening in a double boiler for ten minutes, stirring frequently.
Cool.
Sift flour, salt, baking soda together.
Beat eggs until very light and add to cornmeal mush.
Add sifted flour mixture alternatively with milk and stir thoroughly.
Add enough buttermilk or sour milk to make a thin batter.
Spray your waffle iron with cooking spray.
Bake batter in hot waffle iron until golden brown.
Mix dry ingredients in a large bowl.
Beat egg and add to buttermilk.
Add egg and buttermilk to dry ingredients and mix to incorporate.
Add cooled melted butter and mix to incorporate.
Do not overmix.
Heat waffle iron, (to grease or not to grease- I usually don't) for each waffle pour about 2/3 cup of batter or 1/2 an iron full.
Bake until well crisped.
Combine the first 4 (four) ingredients (if you are using wheat germ or flax seed combine with dry ingredients) in a large mixing bowl; set aside. Stir buttermilk and oil together add vanilla as well; set aside. Blend egg whites in a dry mixing bowl until stiff peaks form; set aside. Mix buttermilk mixture into flour mixture; blend until smooth. Gradually fold in egg whites; pour by cupfuls onto a hot, greased waffle iron. Heat according to waffle iron manufacturer's instructions.
Mix the dry ingredients first, cornmeal, flour, baking powder, baking soda, salt and sugar.
Mix the wet ingredients separately, buttermilk, eggs and melted butter, then fold into dry.
Do not over mix the batter, or your pancakes and waffles will be tough. Mix until the ingredients are just barely combined.
Preheat your waffle iron and brush with butter, add batter and cook according to manufacturer's directions.
Top with butter and maple syrup and serve with your favorite topping such as sliced bananas or strawberries.
ilk. Heat a heart-shaped waffle iron and coat thinly with
Combine flour, cornmeal, sugar (if using), baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Stir in cheese and chives. Mix in milk, eggs, and oil. Add hot sauce, rosemary, garlic, parsley, and Old Bay seasoning to your preference.
Pour 2 cups of batter onto large (4 square) Belgian Waffle Maker, less for smaller makers.
For best results, serve immediately.
Alternately: keep warm in a 200 degree oven. Cool to room temperature before storing in an airtight container or freezing.
Combine first 3 ingredients in a large bowl; make a well in center of mixture.
Combine egg, milk and oil.
Add to dry ingredients, stirring just until moistened.
Bake in a preheated, oiled waffle iron.
Serve hot or cold.
Cool on cake rack.
Combine first 3 ingredients in a large bowl; make a well in center of mixture. Combine eggs, milk and butter; add to dry ingredients, stirring just until moistened. Bake in a preheated, oiled waffle iron. Serve hot with desired topping.
ooking spray.
Stir together cornmeal, flour, sugar, baking powder, salt
Place chocolate and butter in a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir until chocolate is melted and smooth. Distribute between waffle bowls.
Add 2 tbsp lemon curd to each waffle bowl. Top with ice cream and berries. Freeze until ready to serve. Just before serving, garnish with fresh mint.