These delicious whole wheat and cornmeal waffles have a light crunchy texture. Serve hot with syrup, or fruit and whipped cream.
Preheat a waffle iron, and coat with cooking spray.
In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown.
Per Serving: 130 calories; protein 5.1g; carbohydrates 25.9g; fat 0.9g; cholesterol 2.2mg; sodium 305.5mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.