Sorry for the delayed waffle post, but they took a definitive back seat to Sophie's cupcakes. Recipe is from Good to the Grain by Kim Boyce. I continue to adore this cookbook. However, there was great trepidation when I chose the waffle of the week: Carrot and Corn flour Waffles.
Sophie: "I don't think I am going to like those"
I think they both envisioned shredded carrot and corn niblets---fear not. The recipe uses carrot juice. If you don't have a juicer many natural food stores and well stocked groceries will have it in the refrigerator section.
1.5 cups corn flour (I used cornmeal--wondering if I could turn this into corn flour in my Vitamix?)
1.5 cups all-purpose flour
1/4 cup + 2 TBS wheat germ
1/4 cup brown sugar
1 TBS baking powder
1 TBS ground ginger
1.5 tsp kosher salt
1 cup + 2 TBS carrot juice
3/4 cup whole milk
3 TBS unsalted butter, melted and cooled slightly
zest and juice of one orange (I didn't use zest because I used OJ from a carton)
- turn waffle iron to highest setting. sift dry ingredients in large bowl (I didn't sift).
- in medium bowl whisk all wet ingredients together until thoroughly combined. pour the wet mixture into the dry and with a light hand fold together. the batter will be thick and pillowlike (?) with large pockets of deflated bubbles on the surface
- Cook until dark golden ~4-6 minutes.
Makoa looking for pillows.
These waffles had a lovely crust and a beautiful marigold color.
Sophie said, "They look Indian." A reference to the color, not the flavor. Despite her intial misgivings she seemed to enjoy them.
Proof that with enough maple syrup she will eat just about any waffle.