When I was a girl, my daddy made dinner on Sundays and it was always waffles. We could put anything in them or on them we wanted. Peanut butter, bananas, bacon and we thought we were the bomb. It still brings back wonderful memories, so on a cold winter evening a warm crunchy waffle is my chosen comfort food.
Lately I’ve been experimenting with multi-grain waffles and they are so good. I make up the dry ingredients in this recipe and then whenever you want waffles, just add the wet ingredients.
Oat & Cornmeal Waffles with Cranberry Syrup
Waffle Mix (store in a tight container for up to 3 months in pantry)
- 4 cups coarse whole grain yellow cornmeal
- 3 1/2 cups whole wheat flour
- 1/4 cup flax meal
- 1 cup old-fashioned rolled oats
- 3/4 cup brown sugar
- 1/4 cup baking powder
- 4 teaspoons salt
- 1 teaspoon ground cinnamon (optional)
- 1 large egg
- 1/2 cup plus 1 tablespoon milk (I substitute soy milk)
- 2 1/2 tablespoons butter, melted and cooled (or 2 tablespoons coconut oil, melted)
- 1/2 teaspoon vanilla extract
In a large bowl, measure 1 cup plus 3 T. waffle mix. Whisk in wet ingredients & mix well. Set aside for 10 minutes while the waffle iron heats. The batter is thick so place in iron somewhat sparingly. It also may take some extra time to get crispy. My method is to watch for when the steam stops rising from the hot waffle iron. Makes 4 round waffles or 3 square.
While the waffle cooks, heat maple syrup with dried cranberries. Serve over hot waffles.
You can save any leftovers in the fridge in a ziploc. Reheat in a toaster or under the broiler.