Cornmeal and grits waffles

I haven’t made very good progress on my quest to find a waffle that I’m really excited about. I still need to look at yeasted waffles… but like most people looking to make waffles, this morning I didn’t have time for the yeast methods.

This recipe is based on one from Dorie Greenspan. I made a few substitutions based on what I had available, one of which is the addition of some grits. I did like the crunchiness from the grits, but the girls didn’t seem to be fans. Then again, they’re not fans of any additions to muffins, waffles, or pancakes, so it’s not like I was surprised.

4 T butter, melted
Flour, 137 g
Cornmeal, 140 g
White grits, 30 g
Baking powder, 2 t
Baking soda, 0.5 t
Salt, 0.5 t
Buttermilk, 1 cup
Low fat yogurt, 245 g (1 cup)
Maple syrup, 81 g
2 eggs

Melt the butter and set aside. Combine the dry ingredients in a bowl, and combine the remaining wet ingredients in a large measuring cup. When the waffle iron is ready, mix the wet ingredients into the dry ingredients, then mix in the butter. This recipe made two large waffles in our waffle iron.

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