Cornmeal gives waffles a coarser texture than flour. Serve with sliced strawberries and maple syrup for breakfast or brunch.
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1/2 cup maple syrup
1 tablespoon vegetable oil
2 large egg yolks
2 large egg whites
How to Make It
Coat a waffle iron with cooking spray, and preheat.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, and make a well in center of mixture. Place buttermilk, maple syrup, oil, and egg yolks in a bowl, and stir well with a whisk. Add buttermilk mixture to flour mixture; stir just until moist.
Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into cornmeal mixture.
Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook for 3 to 5 minutes or until done; repeat procedure with remaining batter.