I am not a morning person. It takes me a good hour to get my brain working in the morning, a good hour. Most children, however, are morning people. My youngest wakes up every morning chipper, chatty and ecstatic at the start of a new day. Most mornings of the week, he asks me to make him waffles, and most mornings of the week, I reply, "I'll make them for you on Saturday." Then we have to count how many days are left until Saturday. Saturday is the best morning of his week. He ate three of these. I make them with cornmeal in an attempt to slow him down and fill him up. I'm already dreading the grocery bills when my boys are teenagers. If my youngest eats three waffles now as a three year old, is his appetite going to grow exponentially or linearly? Fifteen waffles as a fifteen year old? Forty-five waffles? It sends shivers up my spine just thinking about it. Fortunately, the cornmeal in them causes me to slow down at least. They are filling and have a slight crunch to them.
Cornmeal Waffles adapted from the Cuisinart Classic Waffle Maker Instruction Booklet
Makes eight 6 1/2 inch round waffles
1 1/4 c. all purpose flour
3/4 c. course ground cornmeal
2 Tbls. sugar
1 Tbls. baking powder
1/2 tsp. salt
1 3/4 c. non-fat milk
1/4 c. plus 2 Tbls. vegetable oil
1. Place all the ingredients in a medium sized mixing bowl and mix until blended and mostly smooth.
2. Heat your waffle iron and let your batter rest while it is heating.
3. When heated, spray your waffle iron plates with non-stick cooking spray and add 1/2 cup batter.
4. Cook until done.