Whole grain cornmeal waffles lightly sweetened with honey that are perfect for any meal, anytime of day. Top with Slow Cooker Black Bean Chili for a delicious dinner.
Servings: 6 servings
- 1 1/2 cups white whole wheat flour
- 1/2 cup stone ground coarse cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups buttermilk
- 3 large eggs lightly beaten
- 4 tablespoons melted butter or oil
- 1 tablespoon honey
Preheat waffle iron.
In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and sea salt.
In a separate mixing bowl or large glass measuring cup, whisk together buttermilk, eggs, melted butter or oil, and honey.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir until just combined. The batter may not be smooth and that's okay.
Depending on the size of your waffle iron, ladle the batter onto the hot waffle iron and cook to desired crispiness. Keep warm until ready to serve.
Serve topped with Slow Cooker Black Bean Chili and toppings as a main dish, or serve with fruit and maple syrup for breakfast.
Freeze leftover waffles until ready to eat. Thaw in the toaster or oven and top with chili or syrup.