very crisp oat and corn waffles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/4c rolled oats (not instant1/2c cornmeal (preferably stone-ground)1/2c all purpose flour4 TB baking bowder3/4 ts salt2 eggs at room tempurature1c whole milk1c 2TB skim milk6TB unsalted butter melted
Whirl the oats in a belnder until powdered; some remaining larger plackes are actually desirable. Toss with the cornmeal, flour, baing powder, sugar, and salt to combine.
In a separate bowl, beat the eggs with a awhisk until frothy. Whisk in the cream, milk, and butter, make a well in the dry miture , add the liquids and stir with a few strokes, just until smooth. Let the batter sit for several minutes, ten cook on a hot waffle iron until well browned.
Number of Servings: 4
Recipe submitted by SparkPeople user SWENSONELF.
In a separate bowl, beat the eggs with a awhisk until frothy. Whisk in the cream, milk, and butter, make a well in the dry miture , add the liquids and stir with a few strokes, just until smooth. Let the batter sit for several minutes, ten cook on a hot waffle iron until well browned.
Number of Servings: 4
Recipe submitted by SparkPeople user SWENSONELF.
Nutritional Info Amount Per Serving
- Calories: 459.3
- Total Fat: 22.0 g
- Cholesterol: 53.0 mg
- Sodium: 562.8 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 4.0 g
- Protein: 10.5 g
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