Weekly Waffle

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"

Maddy: "gross"

  

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.

Dry Mix:

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

Wet Mix:

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)

2 eggs

  • 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.