Son #1′s BFF is in town from his (fairly) newly transplanted home in North Carolina. As such, sleepovers are bound to be a frequent occurrence in the coming week–the first of which happened at our house last night. If there is one thing I’ve learned as a mother of four boys, it’s that when you already have so many, adding a couple of extra boys to the mix for a night or two is almost easier.
You heard me.
Having extra boys in the house just means that with any luck, they’ll keep each other entertained so that I might get a few minutes of peace and quiet.
Quiet time during waking hours is a rarity in this house, to say the least.
Such was the case this morning. The boys woke up earlier than I, so their breakfast consisted of day old scones, as they waited for me to get out of the shower so that I could make them a proper breakfast.
Around here, the fend-for-yourself-breakfast-while-mom-is-in-the-shower is called Round 1. Round 2 is the hot breakfast that I make afterward. What can I say? I have boys, and growing boys’ bellies are never full! If they don’t eat a hearty breakfast, I’ll be tripping over them in the kitchen all day long because they’ll be trolling for snacks.
So after Round 1, I shoo’d the slew of boys outside to–oh, I don’t know–run off some of their early morning energy, or build something, or I really didn’t care what. I just needed to be able to work in the kitchen without running into hungry young men looking at me like they hadn’t eaten in a month. While they were out of the way, I commenced making waffles.
Well…in actuality, I commenced to reading the newspaper and sipping a cup of tea in peace. I just told the lot of them that I was making their waffles. Once my cup was drained and Section A was well perused, only then did I commence to making waffles.
With which I fed the Hungry Slew of Boys and tamed their rabid appetites. A couple of waffles into it, they proclaimed, “These are your best waffles EVER! You have to post them RIGHT NOW!“
And then they waited. Waited for me to get out my computer so that they could witness first-hand my typing up the recipe and starting a blog post.
Sometimes boys can be serious nags.
So at the insistence of the Sons Plus Some, I give you Cornmeal Buttermilk Waffles: hearty, lightly-sweetened whole wheat waffles with the added crunch of cornmeal. Cornmeal Buttermilk Waffles are the perfect hearty breakfast to tame even the most savage of growing-boy appetites.
Cornmeal Buttermilk Waffles
Yields 16 Belgian Waffles
A hearty, lightly sweetened whole wheat waffle with a nutty cornmeal crunch. The recipe freezes well, and is easily halved.
Prep Time: 15 minutes, Cook time: 64 minutes, Total Time: 1 hour 19 minutes
2 C. 100% white whole wheat flour
1 C. all-purpose flour
1 C. cornmeal, finely ground
2Tbs. baking powder
1 tsp. salt
2 C. 2% Milk
2 C. Buttermilk
½ C. (8 Tbs.) unsalted butter, melted & slightly cooled
½ C. canola oil
3 Tbs. pure maple syrup (not pancake syrup)
Preheat the waffle iron. Also preheat the oven to “warm,” or about 170 degrees F. Set a cooling rack onto a rimmed baking sheet, and set it in the oven while it preheats.
Add the white whole wheat flour, all-purpose flour, baking powder, and salt to a large bowl; whisking until blended. Whisk the cornmeal into the dry ingredients, making a well in the center; set aside.
In a medium bowl, whisk together milk, eggs, melted butter, canola oil, and pure maple syrup until combined. Pour the wet ingredients into the dry ingredients, whisking until batter is smooth.
Brush a little bacon grease on the plates of the hot waffle iron, or lightly spray them with cooking spray. Ladle the batter onto the bottom plate. Cook according to manufacturer’s instructions for your waffle maker. (My particular Belgian waffler requires ½ cup of batter to fill, and takes 4 minutes to reach a crispy waffle exterior.)
Once waffles are done to your liking, transfer them to the prepared baking sheet in the warm oven. Setting the waffles onto the cooling rack over the baking sheet will keep them from getting soggy while in the oven.
Continue making waffles, placing finished waffles in the warm oven, until all of the batter has been used. (My Belgian waffler makes 8-inch round waffles. I have enough batter for a total of 16 waffles.)
Serve immediately. Cornmeal Buttermilk Waffles are good served with a touch more maple syrup, but they really shine when topped with a soft fried egg for a hearty breakfast.
Make Ahead Tip: Leftover waffles can be cooled, layered between sheets of waxed paper, placed inside a freezer bag, and frozen for up to 3 months. To reheat, pop a frozen waffle into the toaster, just like a store-bought toaster waffle.