...based on these insane waffles I saw posted a while back by Epicurious—which is a super dangerous (read: awesome) food blog to follow, let me tell ya.
OK, so the above picture is of these crunchy waffles that are perfection for a weekend morning. I spiced them up by doubling the cinnamon and adding pecans.
The below picture is of another moment of baking insanity for which I hold Epicurious responsible:
Husband's wicked birthday cake...
made with all things MAGIC.
(I will find an excuse to make this cake again.)
Alright, back to these incredible cornmeal waffles.
They have a comforting, full flavor, thanks to whole grain cornmeal, whole wheat flour, spelt flour, and hearty, old-fashioned rolled oats.
A generous amount of cinnamon adds warmth to the taste, and pecans enhance the crunch effect you already get with the coarse cornmeal.
You should know, I had to eat a waffle in the middle of the day in order to get this post ready for you guys. Oh, the sacrifices I make...
This recipe makes about 10 cups of dry mix that you can keep in the pantry in a sealed container for up to 3 months. You just add the wet ingredients when you're ready to have some delicious waffles. Ergo, there are two parts to the ingredients list and instructions.
4 c. coarse cornmeal
2 c. wheat flour
1 3/4 c. spelt flour
1 c. old fashioned oats
3/4 c. sugar
1/4 c. baking powder
4 tsp. salt
2 tsp. cinnamon
2/3 c. pecans, chopped
Make sure to get coarse cornmeal—the kind you'd use to make polenta. It gives these waffles their signature crunch.
In a large bowl, mix together the cornmeal, wheat flour, spelt flour, oats, and sugar.
Add the baking powder, salt, cinnamon, and chopped pecans. Be sure the baking powder is distributed evenly throughout the mixture.
To make 3 waffles:
1 c. + 3 Tbsp. mix
1 large egg
1/2 c. milk
1/2 tsp. vanilla
2 Tbsp. nut or vegetable oil
If you're cooler than I am at the moment and you actually have nut oil, the original recipe calls for a nut oil (walnut, pecan, hazelnut). My pantry hasn't yet risen to quite that caliber of idiosyncrasy, so I normally end up using vegetable or canola oil and it works fine too!
Combine all the ingredients listed above and let set for 10 minutes. This is significant because it allows the baking powder to work its magic. You'll begin to see a few bubbles in the batter after several minutes, and it makes for a light, airy, crunchy waffle!
Cook according to waffle machine directions, top with butter and syrup, and serve hot.
Extra waffles freeze well and you can just pop them in the toaster!