Cornmeal gives waffles a coarser texture than flour. Serve with sliced strawberries and maple syrup for breakfast or brunch.
Cooking Light JANUARY 2003
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.
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