Cornmeal Waffles

There are many different types of waffles out there. However, there is a reason these are our favorite. You have to try them!

I need to preface this recipe for those outside of Ecuador. The liquid to flour ratio has been tested with the type of cornmeal found here. Hence you may need a bit less liquid in the US, so I would recommend some testing.

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Cornmeal Waffles

Author: Cocinando con KM Ingredient type: Altitude tested, Pantry Country / Region: USA Category: Breakfast Keys: Freezer friendly Vegetarian

Difficulty: Intermediate Prep time 10 min Cook time 5 min Total time 15 mins

Servings: 8

Ingredientes

Servings

• 1 ¹⁄₂ cup flour (All-purpose)
• 1 cup cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 ¹⁄₂ teaspoon salt
• 2 eggs
• 1 cup yogurt, natural (unsweetened)
• 1 ³⁄₄ cup milk
• 2 tablespoons butter (melted and cooled)
• 1 tablespoon oil

Instrucciones

1. Mix all the dry together.

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2. Blend the wet ingredients together and add to the dry, mixing until just combined.

   This is a pretty thick batter (think of a cornbread batter). However, feel free to adjust the liquid amount if you prefer it thicker or thinner.
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3. Cook in a waffle iron until a deep golden. Serve immediately.

    Hint-there should be a little steam still escaping, but not a lot. 

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4. Cool extras on a wire rack and freeze.

   To reheat-put in the toaster on medium low until warmed through and toasted. 

   
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Notes

• These freeze wonderfully. 
• They go wonderfully with sweet or savory (chili, BBQ pork, etc).
• The cook time indicated is per waffle.

Keywords: waffles