I’m making waffles for breakfast. It seemed a tease to tempt you with my farm waffles when I can’t invite you over so I wanted to share a few great waffle recipes to grace your Sunday morning breakfast table. A step away from the norm, with big wholesome flavors.
Both recipes serve 4-6
CORNMEAL AND BLACKBERRY WAFFLES
Adapted from Bradley Odgen’s ‘Breakfast, Lunch and Dinner’ Cookbook
· ¾ cup yellow or blue cornmeal
· ¾ cup all purpose flour (if gluten free, use your favorite GF flour blend)
· 2 teaspoons baking powder
· ¼ teaspoon baking soda
· 1 teaspoon xanthan gum is making gluten free waffles
· ¼ teaspoon salt
· 2 tablespoons sugar
· 2 eggs
· ¾ cup buttermilk
· ½ cup milk
· 3 tablespoons melted unsalted butter
· 1 pint of blackberries (or other berries), rinsed and drained
1. In a mixing bowl, sift together all dry ingredients.
2. In a second bowl combine all the wet ingredients (eggs, buttermilk, regular milk, melted butter).
3. Make a cavity in the center of the dry ingredients and pour the wet ingredients in. Stir together until combined (do not over mix). Fold in berries carefully.
BUCKWHEAT PECAN WAFFLES
Adapted from Colorado Collage Cookbook
This recipe is really good with some chopped up banana in them too!
· 1 cup buckwheat flour (this flour is gluten free)
· 1 cup all purpose flour (if gluten free use your favorite gluten free blend)
· ¾ teaspoon salt
· 2 ½ teaspoons baking powder
· 1 teaspoon xanthan gum if making them gluten free
· 2 eggs
· 1 ¾ cup milk
· 1/2 cup butter, melted
· 1 ½ cups pecans, finely chopped
1. In a mixing bowl sift together all dry ingredients.
2. In a second bowl, beat eggs together until they become a bit airy and add the milk.
3. Add the wet ingredients to the dry ingredients and stir only until mixed together.
4. Add the butter and pecans, stirring only until combined (do not over stir).