Wholewheat Buttermilk Waffles

During my apartment's great clean out, we found an old Belgian waffle iron tucked away in a cabinet. FREE KITCHEN APPLIANCE!? What a dream come true. I wasn't sure if it could even turn on, but this simple old thing worked perfectly. Which proves to me that a no frill iron from the 90's can still make great waffles.

This waffle recipe makes waffles that are great heated in the toaster later or freeze and reheat in the toaster for a quick snack.
1 C whole wheat flour
1 C all purpose flour
2 T fine ground cornmeal
1/2 tsp salt (or less)

2 large eggs
4 T (1/2 stick) unsalted butter, melted
1 3/4 C buttermilk
1/2 tsp cinnamon
Heat the waffle iron according to the manufacturer's instructions.

Meanwhile, whisk together the flour, cornmeal, salt and baking soda in a large bowl. In a separate bowl, whisk together the eggs, butter, then buttermilk.

Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well and whisk very gently until the buttermilk is incorporated (a few lumps should remain). What you're looking for is a thick, lumpy batter.

Following the manufacturer's instructions, spread the appropriate amount of batter onto the iron and cook until golden brown, about 3 1/2 minutes. My belgian waffle iron took about 1/3 C of batter and cooked for about 3-4 minutes.

Makes 4 belgian waffles

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