Cooking time: 8 minutesTreat yourself to these delicious nutty, grainy waffles to enjoy with your Sunday newspaper or crossword puzzle—on the deck or by the fire—it works either way!
Preparation time: 11 minutes Cooking time: 8 minutes
1 cup stone-ground cornmeal
½ cup whole wheat pastry flour
2 tablespoons finely chopped toasted walnuts
2 tablespoons brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
2 eggs, separated
Pinch of salt
1½ cups reduced-fat buttermilk
10 teaspoons cream cheese
10 teaspoons maple syrup
1. Lightly coat the top and bottom of a waffle iron, preferably nonstick, with vegetable oil spray and preheat.
2. In a mixing bowl, combine the cornmeal, flour, walnuts, sugar, baking powder, and baking soda. Stir with a fork to mix. In the bowl of an electric mixer, combine the egg whites and salt. Beat on medium speed for about 1 minute, or until foamy. Increase the speed to high. Beat for about 2 minutes, or until peaks form. In a small bowl, whisk the buttermilk with the egg yolks. Add to the reserved dry ingredients. Mix just until combined (don’t overmix). Fold in the beaten whites.
3. Ladle some of the batter onto the waffle iron so it spreads to within 1" of all sides. Cook according to the manufacturer’s directions, until crisp. Remove the waffles. Recoat the iron with vegetable oil spray. Continue until all the waffles are cooked.
4. Top each waffle with 1 teaspoon cream cheese and drizzle with 1 teaspoon maple syrup.
MAKES 10 SERVINGS
Per serving: 146 calories, 22 g carbohydrate, 5 g protein, 5 g fat, 2 g saturated fat, 49 mg cholesterol, 438 mg sodium, 2 g fiber
Carbohydrate Choices: 1½
Dietary Exchanges: ½ starch, ½ fat