Cornmeal Waffles

Life has been a little crazy lately. 

Reuben's grandpa passed recently and my grandma on my mom's side passed this last week.

It all happened in such a whirl that it's hard for me to stop and think. Feel.

We have spent many of our evenings away from home, consuming unhealthy food. Don't get me wrong, it's been awesome not having to worry about cooking supper some evenings. But it seems wrong to eat restaurant food so many evenings in one week.

It feels good to make things from scratch. Even if it's something as simple as waffles for breakfast.

Waffles make me happy. The little pockets filled with butter and maple syrup get me excited. I know, I'm weird.

If you're having a crazy-busy week, try making these waffles for breakfast one morning. If nothing else, it's a nice, relaxing start to an otherwise hectic day.

Cornmeal Spelt Waffles

adapted from Pinch of Yum | makes approximately 4 servings | PRINTABLE PAGE

Ingredients:

• 1/3 cup whole wheat flour (I used sprouted Spelt flour)
• 1/3 cup unbleached all-purpose flour
• 1/3 cup cornmeal (I used whole, stoneground)
• 3/4 teaspoon aluminum-free baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons sugar (I used evaporated cane juice)
• 1/4 teaspoon unrefined salt
• 3/4 cup buttermilk (I used soured raw milk)
• 1 large egg, beaten (I didn't bother beating it beforehand)
• 1 tablespoon melted butter 

Directions:

1) In a medium mixing bowl, whisk together the flours, cornmeal, baking powder and soda, sugar and salt. In a small bowl, whisk together the buttermilk, egg and butter. Add to the dry ingredients and mix just until moistened. 

2) Preheat your waffle iron and cook according to manufacturer's instructions. Serve with lots of butter and real maple syrup. Enjoy!