Wild Blueberry–Cornmeal Waffles
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1 cup white whole wheat flour
1 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
2 cups low-fat buttermilk
1 large egg
2 large egg whites
1 tablespoon canola oil
1 cup fresh or frozen wild or regular blueberries
8 teaspoons pure maple syrup, warmed
1 Spray waffle baker with nonstick spray. Preheat according to manufacturer’s directions.
2 Whisk together flour, cornmeal, baking powder, and baking soda in large bowl. Make a well in middle of flour mixture. Whisk together buttermilk, egg, egg whites, and oil in well. With rubber spatula, stir flour mixture into buttermilk mixture until flour mixture is moistened; stir in blueberries.
3 When waffle baker is ready, ladle in 1 cup of batter for 4 (4-inch) waffles. Close lid and bake until golden brown, about 5 minutes. Transfer waffles to platter and keep warm. Repeat with remaining batter, spraying waffle baker between batches, making total of 16 waffles. Serve with maple syrup.
PER SERVING (2 waffles and 1 teaspoon maple syrup): 217 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 29 mg Chol, 382 mg Sod, 39 g Carb, 9 g Sugar, 3 g Fib, 7 g Prot, 104 mg Calc.
FYI To keep the waffles warm, preheat the oven to 200°F and set a large wire rack in a jelly-roll pan. Place the waffles on the rack and keep warm in the oven while baking up the remaining waffles.