revised 20 April 1999
 

If you like crisp and light waffles, yet made with a whole grains, you should like these.  the recipe makes about three large waffles, enough for four people.
 
 

Whisk in a 2 qt bowl until blended:

1 egg

Add to egg and whisk gently just to blend:

1 cup plain yogurt (or buttermilk)

1 cup beer, cold and effervescent

Measure into a sifter:

2/3 cup cornmeal (freshly ground if possible)

1/2 cup whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

Sift onto liquids, whisk just to mix, leaving small lumps.

Fold in:

1/4 cup oil

Sprinkle shelled sunflower seeds onto a preheated hot (just starting to smoke) seasoned waffle iron. (Season the iron by brushing it liberally with cooking oil, heating it up until it is smoking, then turn it off.  Wipe out the excess oil after it is cooled.  Be certain that the iron is very hot before you add the batter.)

Bake until browned, about 5 minutes.

(For the deluxe version, you may sprinkle in cooked sausage, walnuts and/or pecans in the same manner as the sunflower seeds.) Brush with melted 1:1 butter:oil, drizzle on maple syrup, try to stop after eating just one...
 
 

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